Cheddar Skillet Cornbread

• 2 tablespoons butter
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 2 large eggs, room temperature, lightly beaten
• 1/2 cup 2% milk
• 1/2 cup plain yogurt
• 1 can (14-3/4 ounces) cream-style corn
• 1/2 cup shredded cheddar cheese
• 1/2 cup butter, softened
• 2 tablespoons honey

1. Place butter into a deep 10-in. ovenproof skillet. Place in a 400u0b0 oven for 4-6 minutes or until melted.
2. Meanwhile, in a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet.
3. Bake at 400u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into wedges.
4. In a small bowl, cream butter and honey. Serve with warm cornbread.

butter, mix, eggs, milk, plain yogurt, creamstyle corn, cheddar cheese, butter, honey

Taken from www.tasteofhome.com/recipes/cheddar-skillet-cornbread/ (may not work)