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1 box (8.5 oz.) Jiffy Corn Muffin Mix
1 tsp. kosher salt, plus more for sprinkling over top before eating
2 c. cooked sweet corn kernels cut from the cob (or one 14 oz. can whole kernel corn, drained)
1 can (14 oz.) cream corn
1/2 c. butter, melted
1 c. sour cream
1 large egg, slightly beaten
1/4 c. honey, optional, if you like sweeter cornbread (I vary this quantity or completely omit, depending on my mood!)
chopped or sliced jalapeno pepper, optional
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 Adetia_Swiftscale
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