Sometimes there is nothing like fresh hot cornbread straight from the oven. It is just one of those feel good comfort foods that makes my home feel warm and cozy. Usually I fix the family my delicious southern skillet cornbread which we love. However, when I need to whip up something quicker I love this jiffy skillet cornbread which is so easy to make using two Jiffy corn muffin mixes.
I love keeping Jiffy mixes in my cupboard because they are cheap, easy to make and make about 1/2 a normal batch of whatever the mix is for. That makes them perfect for snacks and since they are so easy to make the kids can whip them up by themselves. Remember to not over blend the batter, you still want lumps in it. If you stir too much you will get tough cornbread.
The key to any good skillet cornbread is using a hot, buttered cast iron skillet. So while you are making up the mix, you stick your cast iron skillet in a hot 400 degree oven with 2 TBL of butter in it. It should take around 5-6 minutes for the butter to melt. When it is all melted and your batter is ready to go in, take the skillet out of the oven and “swirl” the skillet around to get the butter everywhere, even up the sides. Then quickly pour the batter into the middle of the skillet and pop it back in the oven to bake for about 20 minutes. The hot buttered skillet develops a nice crispy crust on the cornbread with a wonderful butter flavor.
- 2 boxes jiffy cornbread mix
- 2 eggs
- 2/3 cup milk
- 2 TBL butter
Preheat the oven to 400 degrees. Melt the butter in a cast iron skillet on the stove top
In a mixing bowl mix together the rest of the ingredients, being careful to not over mix. There will still be some lumps in the batter
when the butter is all melted, swirl it around the skillet to coat all the surface, then dump the rest of the butter into the cornbread batter and mix together.
Pour the batter into the hot skillet and bake for 20 minutes