Ingredients:

  • 1 box (14-15 oz / 400-425g) cornbread mix (Jiffy brand)
  • 1 large egg
  • 1/3 cup (80ml) milk (whole milk recommended)
  • 1/4 cup (60ml) melted butter (unsalted)
  • 1/4 cup (50g) honey
  • 1/4 cup (30g) sour cream
  • 1/4 teaspoon of vanilla extract
  • Optional: 1/4 cup (35g) corn kernels (fresh, frozen, or canned and drained)

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease and flour (or use baking spray) an 8x8 inch baking pan.
  2. In a mixing bowl, whisk together the egg, milk, melted butter, honey, sour cream, and vanilla extract until well combined.
  3. Add the cornbread mix to the wet ingredients. Gently whisk until just combined. Be careful not to overmix.
  4. If using, fold in the corn kernels.
  5. Pour the batter into the prepared baking pan, spreading evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
  7. Let the cornbread cool in the pan for 10 minutes before cutting into squares and serving.