After living in New Mexico most of my life, and in Texas now for about 3 years, I finally made my first batch of Posole. And where there is Posole, there also has to be something sweet to balance it out, well.. not just sweet, but savory/sweet (if that makes sense?lol) Anyway.. these cornbread ‘doughnuts’ are what I decided to make with it, and OMG~ they stole the show.
They’re everything wonderful about cornbread, they’re tender, toasty, and topped with the best, creamiest honey you can imagine. Make LOTS!
What you’ll need:
1 box of cornbread mix. Prepared according to YOUR box instructions, fyi: I replaced the butter with Avocado Oil!
The HONEY CREAM:
4 oz. cream cheese.. room temp
2 tbsp. honey
You can use any oven-safe pan, but i used a doughnut shaped pan just for giggles.
Mix up the honey cream, and set aside.
Bake the cornbread according to your box instructions… let them cool.
Now, top them with the honey cream, a sprinkling of brown sugar, and dig in!
*These are perfect with soup, chili, stews.. or as a midnight snack! ~Enjoy!