½ cup mayonnaise ½ cup buttermilk 1 tablespoon chopped green onion 1 teaspoon chili powder 1 teaspoon honey 1 clove garlic, minced ¼ teaspoon salt ⅛ teaspoon cayenne pepper
Mini Cornbread Muffins
1 8.5 ounce package corn muffin mix ⅓ cup milk 1 egg ½ cup frozen whole kernel corn, thawed ½ cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
Shortcut:
Instead of making the spice mixture, substitute 2 tablespoons purchased barbecue seasoning. Instead of preparing Spicy Buttermilk Dressing, use 1 cup bottled ranch salad dressing mixed with 1 teaspoon purchased barbecue seasoning.
Cornbread Cubes:
Preheat oven to 400°F. Lightly grease an 8x8x2-inch baking pan. Prepare batter for Mini Cornbread Muffins as directed, except spread in the prepared baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Cut cornbread into cubes.
