Ingredients
2 tablespoons butter2 packages (8-1/2 ounces each) cornbread/muffin mix2 large eggs, room temperature, lightly beaten1/2 cup 2% milk1/2 cup plain yogurt1 can (14-3/4 ounces) cream-style corn1/2 cup shredded cheddar cheeseHONEY BUTTER:1/2 cup butter, softened2 tablespoons honey
Preparation
Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes.
Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet.
Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges.
In a small bowl, cream butter and honey. Serve with warm cornbread.
