Ingredients

• 2 box jiffy honey cornbread

• 1 can cream corn

• 1 can sweet corn drained

• 1 stick softened butter

• 1 additional stick of butter

• ¼ cup of coconut milk

• 2 eggs

Directions

1. In a 12 inch skillet, melt ½ stick of butter while oven is preheating. In a bowl, mix corn, cornbread mix, 1 stick melted butter, eggs and ½ your milk mixture. Mix until well combined. Add more milk if needed. This should be a thick batter consistency.

2. Pour batter in hot skillet and bake at 350° until a toothpick comes out clean. Around 45-55 mins.

3. When finished, melt the remaining ½ stick of butter and glaze the top of the cornbread and the edges.