Semi-Homemade Honey Cornbread-Two Ways
These are my Semi-Homemade Honey Cornbread-Two Ways.
Equipment
- 1 non-stick metal baking pan 9x9x2
- 1 non-stick metal jumbo muffin tin pan yields 6 muffins
- 2 mixing bowls Large
- 1 whisk
- non-stick cooking spray
Ingredients
- 1 15-ounce box Krusteaz Honey Cornbread & Muffin Mix
- 1 large egg Room temperature
- 1/3 cup vegetable oil
- 2/3 cup whole milk Room temperature
- 1/4 cup whole milk ricotta cheese Room temperature
- 1 pinch kosher salt
- 2 tbsps fresh chives Finely minced, optional
- 8 ounces shredded Colby Jack cheese Substitute sharp cheddar, optional
Instructions
- Preheat oven to 400°F.Start by spraying a baking pan or muffin tins with non-stick cooking spray.In a large mixing bowl, add the egg, vegetable oil, milk, Kosher salt, ricotta cheese, and chives. Whisk to combine. In another large mixing bowl, add the muffin mix and shredded cheese. Mix to combine.Add one-third of the dry ingredients to the wet, at a time. Once all the dry ingredients have been added, mix until combined, but avoid overmixing the batter.Spoon batter into pan or fill muffin tins 2/3 full.For a non-stick metal pan, bake for 22-26 minutes.For the muffin pan, bake for 14-16 minutes.Cool for 5 minutes; gently loosen and remove from the pan.There you have it, my Semi-Homemade Honey Cornbread-Two Ways.
Notes
1) Cool completely before storing in an air-tight container.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
