> 1 large egg
> 1/3 cup low-fat milk
> 2 tbsp canola oil
> 4 tbsp honey, divided
> 1 (8.25 oz) can creamed corn
> 1 (8.5 oz) pkg corn muffin mix
> 1/2 cup (1 stick) salted butter, softened
Preheat oven to 400°F. Lightly spray an 8x8-inch baking pan or 8-inch cast-iron skillet with the cooking spray.
In a large bowl, whisk together the egg, milk, oil, 2 tbsp honey, creamed corn, and corn muffin mix until just combined (it’s okay if there are lumps). Pour batter into prepared pan and bake 20–25 min., until top is browned and a toothpick inserted into center of cornbread comes out clean.
Meanwhile, place the butter and remaining 2 tbsp honey in a medium bowl. Using a hand mixer, beat 2–3 min., until light and fluffy. Transfer to a small bowl and serve with cornbread.