Cornbread has been around a long time and has been blessed with countless variations of the basic mix of corn flour and wheat flour. While scratch baking is usually better, today’s packaged cornbread (corn muffin) mixes do a pretty good job and contain just about everything except the liquid ingredients.
With a little tweaking, a boxed mix can easily be transformed from mundane to memorable. Here’s my wife’s favorite rendition of this humble baked delight and is a family tradition when served with Split pea soup. Click here for Split Pea Soup Recipe.
To one 8.5 ounce box corn muffin/bread mixing directions, add 2-3 tablespoons honey, 2 tablespoons salad oil and 2-3 squirts Tabasco hot sauce. Follow baking directions for “Johnny Cake,” baking for about 20-25 minutes. Serves 4.