Corn Bread Muffins
3/4 cup firmly packed dark brown sugar
3 tablespoons honey
3 tablespoons margarine or butter
1 cup chopped pecans
1 16 oz. package cornbread mix (or 9 oz. cornbread mix and 9 oz. yellow cake mix - both prepared according to package directions and combine both mixes)
Combine sugar, honey, and margarine in a small saucepan, stirring occasionally over low heat until it boils and sugar is dissolved. Use paper muffin cups (this recipe can be very messy if it spills in oven) in muffin pan, sprinkle 1 Tbs nuts into each cup, spoon no more than 1 Tbs hot syrup over the nuts. Prepare corn bread mixture according to package directions, and spoon into cups. Bake 20 to 22 minutes or until lightly browned. Immediately invert onto serving platter and serve hot.
Makes about 12 corn-sticks. Use 1/3 cup Plus 1 Tbs Brown sugar, 2 Tbs Honey, 2 Tbs Margarine and 3/4 cup chopped pecans. Spoon 1 Tbs nuts into corn-stick forms, spoon 2 Tbs hot syrup over the nuts, and pour corn bread mix over nut-syrup mixture. Bake about 12 minutes
NOTE: I like the mixture of the two different mixes combined.