We’ve got a secret ingredient that makes our Kickin’ Corn Bread second to none. And the best part is, a box mix helps this recipe come together in a flash!
What You’ll Need:
1/2 (15-ounce) can sweet potatoes, drained
1/3 cup milk
1 chipotle chile pepper in adobo sauce (from a 7-ounce can)
1/2 teaspoon salt
1 (8-1/2-ounce) package corn muffin mix
2 tablespoons butter, melted
1 tablespoon honey
What To Do:
1. Preheat oven to 400 degrees F. Coat an 8-inch cast iron skillet or 8-inch cake pan with cooking spray.
2. In a large bowl, with an electric mixer, beat sweet potatoes, egg, milk, chipotle pepper, and salt until smooth. Stir in corn muffin mix just until moistened. Pour batter into skillet.
3. Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean.
4. In a small bowl, mix butter and honey. Brush over top of bread and let cool 5 minutes. Cut into wedges and serve with remaining honey butter.
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