Equipment
- 1- 8½ inch cast iron skillet
Ingredients
- 3 tbsp unsalted butter Divided
- ½ cup yellow onion fine diced
- salt and pepper to taste
- 1- 8½ oz package corn muffin mix
- 1 large egg
- ⅓ cup milk
- ¼ cup sour cream
- ⅓ cup creamed corn canned
- 1- 4½ oz can chopped green chillies
- ½ cup brown sugar Divided: Bourbon Barrel Smoked Sugar is great for this recipe
- 2 tbsp honey plus more for drizzling on top before serving
- ¾ cup Monterey Jack cheese grated
- ¾ cup mild Cheddar cheese grated
- bacon grease for the cast iron skillet
Instructions
- Preheat oven to 400℉
- melt 1 tbsp butter in small sauté pan
- add onions, salt, and pepper to taste; sauté until translucent (5 to 7 minutes) - set aside
- in a large mixing bowl, combine corn muffin mix, egg, milk, sour cream, creamed corn, green chillies, ¼ cup brown sugar, honey, cheeses, and sautéd onions; mix well
- heat the cast-iron skillet over medium heat
- add enough bacon grease to the skillet to coat the bottom and sides; remove from heat
- pour the mix into the greased skillet
- cut the remaining 2 tbsp of butter into small cubes and place on the top of the mixture
- sprinkle the remaining ¼ of brown sugar over the top of he mixture
- bake for 25-35 minutes or until a wooden toothpick can be inserted and removed without the mixture sticking to it
Notes
This cornbread recipe is very moist so do not over bake it thinking it is not done when you test it. As long as the toothpick comes out clean, it is done.
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