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Butterscotch Chip Cornbread

Yields1 Serving

With the cake mixture and the butterscotch chips this is a sweeter and moister cornbread that your used to.

 15.25 oz 1 box yellow cake mix
 2 boxes (8.5 ounces) cornbread mix
 1 egg
 ⅓ cup milk
 1 Tablespoon flour
 2 Tablespoons Butterscotch chips

Combine the yellow cake and cornbread mixes and whisk together. In quart sized resealable bags divide the mix into four equal parts. Each should weigh about 8 to 8.5 ounces each. Store until ready to use. They will last as long as the due date on the boxes.


Preheat oven to 400 degrees. Whisk egg and milk together in a large mixing bowl. Take one of the 8 ounce baggies and pour it into a mixing bowl. Whisk into egg mixture until just incorporated. Lumps are OK. Let sit 3 minutes.


Grease a muffin pan or put 6 paper muffin cups in the pan. In a small bowl add the flour and the butterscotch chips and toss the chips to coat in the flour and shake off the excess. fold the chips into the corn bread batter then fill the 6 cups up evenly. Bake for 15-18 minutes. Until golden brown.