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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.

Directions:

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!

 

 

 

 

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