I recommend using your favorite cornbread recipe or Corn Bread Muffins with Jalapenos and Monterey Jack Cheese This recipe from Nordic Ware has no flour which would allow it to rise and was rather crumbly and dry, not sweet enough for me either. Also, the “fresh” corn I bought was not good – hard and dry! Yes, it is the end of the corn season so this could be expected but I should have taken that into account.

• 2 tbsp. unsalted butter
• 2 tbsp. honey of your choice
• 2-1/2 cups fine or medium grind (not coarse) cornmeal
• 1 tsp. kosher salt
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup sour cream, room temperature (I used lite)
• 3/4 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 cup shredded (sharp) cheddar cheese
• 1 cup fresh corn kernels ( Oct. corn on the cob is some times not the best here in Michigan; buy frozen or canned corn)
• thinly sliced scallions or chives
• 1 large jalapeno, finely diced

Preheat oven to 375 degrees. Spray the skull cakelets with non-stick spray and use a pastry brush to make sure all the nooks and crannies are covered; dust with flour and set aside.

Melt the butter and honey in a small saucepan; set aside to cool slightly.

Whisk the sour cream, buttermilk, egg and cooled honey-butter mixture in a medium bowl until well combined.

Stir cornmeal,  kosher salt, baking powder and baking soda in a large bowl. Add sour cream mixture and stir until no dry patches remain. Stir in corn, cheddar cheese, chives or scallions and diced jalapeno.

Pour batter into prepared skull pan, filling wells 3/4 full. Bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Set aside to cool completely for 20 minutes. Unmold the skulls onto a cooling rack. Clean pan, spray and flour skull cavities again; repeat with remaining batter.

Serve with your favorite chili recipe; mine is black bean chili

Recipe by cookingwithauntjuju.com