RED VELVET CORNBREAD

Red Velvet Cornbread with Honey Cinnamon Cream Cheese

(makes 24 large squares)

Red Velvet Cake Mix

• 1 package Red Velvet cake mix
• 1 c buttermilk
• 1/2c water
• 1/4c oil
• 3 eggs
• 1 teaspoon vanilla extract

Cornbread

• 2 boxes Jiffy Cornbread mix
• 2 eggs
• 2/3c milk
• 1 can (15oz) whole kernel corn, drained

Cream Cheese Spread

• 16oz cream cheese, softened
• 6T honey
• 1t cinnamon

Directions

1. Preheat oven to 350 degrees F and grease and flour a 9x13 and an 8x8 (9x9 will do) glass pan.
2. In large bowl, mix together cake mix, buttermilk, water, oil, 3 eggs, and vanilla. Beat with electric mixer on medium speed about 2 minutes until combined, smooth, and thick.
3. In a separate bowl, mix together both boxes of cornbread mix, 2 eggs, and 2/3c milk until just combined.
4. Pour cornbread mix into red velvet cake mix and fold together until no yellow streaks are left, then gently stir in corn.
5. Distribute mix between two pans so that they are about equal in level (2/3 of the batter in the lager pan and 1/3 in the smaller pan).
6. Place both pans in oven and bake 30 to 40 minutes, or until cornbread is fully cooked, springing back when lightly pressed in the middle.
7. Meanwhile, whip together cream cheese, honey and cinnamon with electric mixer until smooth and fluffy (about 1 minute or so). Cover and chill in fridge until ready to serve.
8. Let cornbread cool in pan for 20 to 30 minutes, then cut and serve.

It's like a savory red velvet cake and a sweet and spongy cornbread all at the same time... and when you add the cream cheese spread and take a big bite, it's like the party has moved from the patio to your mouth.