Description
Sweet skillet cornbread in a Jiffy! I am taking this affordable pantry staple and turning it into a family favorite. Just a few tablespoons of butter, honey and sour cream takes this boxed mix to a whole new level. Your guests will think you made it from scratch!
Ingredients
Units
Scale
- 2 boxes Jiffy corn muffin mix
- 2 eggs
- 2/3 cup milk
- 4 tbsp unsalted butter (melted)
- 2 tbsp honey
- 2 tbsp sour cream
Instructions
- Pre-heat oven to 375
- Combine Jiffy Corn Muffin mix, milk, eggs, melted butter, honey and sour cream with a whisk, hand mixer or stand mixer. Mix only until combined. Do not over mix.
- Grease a 10 inch cast iron skillet well including the sides.
- Pour batter into cast iron skillet and use a spatula to spread and level it out to the edges.
- Bake for 12-17 minutes or until golden brown.
- Cool for 10-15 minutes.
- Store at room temperature in an airtight container for up to 1 week.
Notes
- This recipe makes 6-10 slices of cornbread in a 10 inch skillet.
- Cooking time will vary. Make sure you set a timer for the low end of cook time and check on it. Cornbread is done when the middle doesn’t jiggle and a toothpick comes out clean.
- In the event you have leftover cast iron skillet Jiffy cornbread, store in an air tight container for up to 1 week.
- I do not recommend freezing, but this is a quick recipe and can be made a day or two ahead of time.
- For large gatherings make a double batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: bread, Holiday, Side Dish
- Cuisine: American, Indian, Mexican
