Moist 'n Easy Cornbread
Dress up a package of cornbread mix with added butter, sour cream and honey for a moist and tender bread. Perfect for the Low-Mix setting where 10% microwave is added with convection heat.
1/2 stick butter (4 tablespoons)
1/3 cup milk
1 egg
1/4 cup sour cream
1 tablespoon honey
1 package Jiffy cornbread mix
1. MICROWAVE butter in uncovered silicone or glass bowl on high 30 to 40 seconds or until melted. Preheat microwave-convection oven to 400 degrees.
2. Add milk, egg, sour cream and honey to butter; mix with fork. Add mix; stir with fork until mix is moistened and most lumps are gone. Pour into ungreased 9x5-inch silicone loaf pan or divide between two 6x3-inch silicone loaf pans.
3. COMBINATION BAKE on low rack with 10% microwave power at 400 degrees for 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm cut into slices.
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About 8 Servings
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TIPS
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> Batter can be baked in 4 Texas-sized silicone muffin cups, reducing time to 12 to 14 minutes.
> If Low-Mix setting is not available, increase time about 5 minutes.
> Cornbread freezes well. Thaw and heat by microwaving about 15 seconds/serving.
> If not using silicone pans, be sure to grease before adding batter.
> A double recipe bakes well in a 12x8-inch baking dish. A triple recipe bakes in a 13x9-inch baking dish. Bake 12x8, 25 to 30 minutes and 13x9, 30 to 35 minutes.
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