As promised from the group blog. This really isn't a recipe, it is more an adaptation.

This is a breakfast sweet to replace donuts or sweet rolls. We like it with a honey butter spread.

Take however many boxes of sweet cornbread mix you need for your servings. (The brands I'm familiar with are Martha White and Jiffy)

Replace 1/2 of the total liquid (milk or water) with the same quantity of simple syrup.

Bake, according to directions in box, in a cornbread stick pan (or muffin cups, or cake pan, as you prefer)

I've never done it, but I suppose you could be a bit healthier by using honey instead of sugar syrup.

OOPS! I forgot. Sprinkle granulated sugar over top of a few minutes before the baking is complete.

These sound delicious. I don't have a cornbread stick pan. What other pan do you recommend?

You could probably use muffin cups and have muffins instead of sticks.

Thanks for posting this recipe Deborah (and for the crustless quiche recipe, too).

I have a cast iron cornbread stick pan that I picked up at a garage sale years ago and I love using it for cornbread-type recipes so this will be perfect!

Your recipe calls for "simple syrup." Do you mean the simple syrup that's used in some cocktail recipes?