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Quick Corn Bread with Smoky-Sweet Butter

Total time 22 mins
Yield 9 servings (serving size: 1 corn bread piece and about 1 teaspoon butter)

Ingredients

  • 1/3 cup 1% low-fat milk
  • 1 (8.5-ounce) package corn muffin mix (such as Jiffy)
  • 1 large egg
  • Cooking spray
  • 1 1/2 tablespoons unsalted butter, softened
  • 2 teaspoons honey
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground cumin

Nutrition Information

  • calories 147
  • fat 5.4 g
  • satfat 2.5 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 2.5 g
  • carbohydrate 21.6 g
  • fiber 0.7 g
  • cholesterol 29 mg
  • iron 0.9 mg
  • sodium 238 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 3 ingredients; stir well. Pour mixture into an 8-inch metal baking pan coated with cooking spray. Bake at 400° for 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool slightly; cut into 9 squares.

  3. Combine butter and remaining ingredients; stir well. Serve with rolls.