We used the same cornbread mix as last week to keep the base of the cornbread similar while still taking the overall product in the other sweet-savory direction. As with the jalapeno cornbread, I felt this mix makes a thick dough but the added ingredients made for a tender and moist bread. The crunchy sweet topping was a great contrast to the soft bread. I loved this cakes with a bit of honey butter and tea!
Ingredients
- 1 package Bob's Red Mill Gluten-Free Cornbread Mix
- 1 1/2 cups whole milk
- 2 eggs
- 1/2 cup butter
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tablespoon almond extract
Topping
- 1/4 cup honey
- 1/3 cup brown sugar
- 1/2 cup rolled oats
Preparation
Heat oven to 350 degrees F
Mix the cornbread mix, milk, eggs, butter, brown sugar, honey and almond extract
In a separate bowl mix all of the topping ingredients together
Fill a lined cupcake/muffin tin 2/3 of the way full.
Take a tablespoon of the oat topping and crumble on top of batter.
Bake 20-30 minutes, until cooked through
and clean when poked with a toothpick.
Remove and let cool 5 minutes before removing
to cool completely.
