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.
This is a great recipe to serve with some crockpot chili or a warm bowl of homemade soup.
- 2 boxes Jiffy Corn Muffin Mix
- 2 Eggs
- 2/3 cup milk
- 2 TBL butter
- Preheat oven to 400
- When the oven is hot place the butter in a 10" cast iron skillet
- place the skillet in the oven for 5-7 minutes to melt the butter
- Meanwhile in a large bowl blend the Jiffy corn mix, eggs and milk together.
- Do not over blend, the batter will have small lumps
- Set aside
- Once the butter has completely melted remove from oven
- immediately swirl the butter around the pan to coat all surfaces
- pour the batter into the middle of the buttered pan
- place back in oven and bake for 20 minutes or until golden brown
- Best served warm and straight from the skillet
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Hi Kallee! Love the sound of this, but of course I will add chopped jarred jalapenos and cheddar chunks. It’ll go great with chili or stew.
Those additions sound amazing!