1. Preheat oven to 375°F. If using cast iron skillet, place in oven. If using muffin pan line with baking cups.
2. In a large mixing bowl, whisk eggs, buttermilk and brown sugar until combined.
3. Slowly add in melted butter, then add CupCup Cornbread Mix and mix until smooth.
4. Add inclusions if desired.
5. Pour batter into pan and tap on counter to distribute evenly.
6. If using a cast iron skillet, add 2 tablespoons of butter or oil to coat pan before adding mixture
7. Bake for 20-25 minutes or until golden
8. Drizzle on honey butter (optional)

CUP4CUP HONEY BUTTER

⅔ cup (135g) Unsalted butter, room temperature

⅓ cup (93g) Honey

1 teaspoon (3g) Salt

Whisk butter, honey and salt until smooth. Spread onto cornbread and enjoy!

Optional Inclusions

JALAPEÑO:
Mix in 3 diced jalapeños, to decrease spice remove seeds

CHEDDAR CHEESE:
Fold in 1 cup (226g) grated cheddar cheese. Add 5-10 minutes cooking time.

DOUBLE CORN:
Mix in 1½ cup (250g) fresh or frozen corn. Thaw if frozen. Add 5-10 minutes cooking time.