INGREDIENTS
2 8.5 oz. boxes Jiffy Corn Muffin Mix
2/3 c. buttermilk (can also use milk or 1/2 and 1/2)
2 large eggs
1 c. sour cream
1/2 c. salted butter (melted)
2 T. sugar
2 8.5 oz. boxes Jiffy Corn Muffin Mix
2/3 c. buttermilk (can also use milk or 1/2 and 1/2)
2 large eggs
1 c. sour cream
1/2 c. salted butter (melted)
2 T. sugar
DIRECTIONS
Preheat oven to 400 degrees. Spray a 9x13 pan with non-stick cooking spray. (I also use a 9x9 sometimes for a thicker cake. This may take longer to bake).
Preheat oven to 400 degrees. Spray a 9x13 pan with non-stick cooking spray. (I also use a 9x9 sometimes for a thicker cake. This may take longer to bake).
In a large bowl combine all ingredients and stir until combined. Do not over mix.
Pour batter into prepared pan and bake for approximately 25 minutes. Times may vary depending on size of the pan. If the top starts to get too dark, lay a piece of tinfoil on top. Remove from oven after inserting a toothpick into the middle to make sure the cake is set. If toothpick comes out clean, remove from oven. Cut into squares and serve with honey.
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