Easy Skillet Cornbread
Cornbread is an amazing side dish don’t you agree? My hubby Dan loves anything sweet and I try to have something sweet for him to enjoy after our evening meal.
I’ve been making my skillet cornbread recipe for years. The other day when I decided to make it (it had admittedly been awhile) I dug around in the back of my pantry and found the three boxes needed to throw this together. (If you’re not familiar with this recipe, it is semi-homemade and AMAZING!)
Now I’m going to back up a bit and say I don’t like to share stories of failures or icky stuff, but I wanted to share this with you because you can all learn from my mistakes. Furthermore, how tragic is a failure in cooking? Not very much in my book! Anyway… I mixed everything together and made this cornbread, but while it was cooking the house did not fill with an amazing aroma.
I didn’t think a whole lot about that. Until I sliced it up to serve. Something tasted really funny. Like it was old. Ewe! After digging the box out of the recycle bin, I discovered the mix was expired. Like two years…
Dan and I were married in 2013. That meant selling my house/moving. We sold his house also and bought a home to share. Pretty sure that mix had been in the pantry about that long and had developed all the smells associated with a pantry that stores a load of things, including dog and cat food. Ugh. So now, after sharing this amazing recipe with you. I get to clean out the pantry! 😀
But let’s get back to the good stuff. Cornbread. My version is semi-home and doctored up with cream style corn, cheese and green chilies.
Topping it with a bit of butter and a drizzle of honey and just yum.
Seriously this is amazing.
Cornbread is one of those old-fashioned and sometimes neglected side dishes, but it shouldn’t be! My recipe is moist, slightly sweet and bakes up to golden brown perfection!
Often times, cornbread is cake-like and though this cornbread is incredibly moist the addition of cream-style corn and chilies gives it a delicious texture too and the cheese… did we talk about the cheese? YUM
Sweet cheesy, deliciousness!
You really need to make this cornbread. You’re going to love it as much as we do!! Now I gotta go… it’s time to clean out that pantry! 😉
Easy Skillet Cornbread
Easy Skillet Cornbread - making homemade cornbread is easy. Use a box, doctor it up - delicious and makes the whole house smell amazing while it is baking!
- 3 boxes of jiffy cornbread mix
- 1 16 oz can of cream style corn
- 1 4 oz can of green chilies
- 2 eggs
- 1 cup of shredded cheese I used a mix of pepper jack and cheddar
- 1/4 cup of heavy cream
- 2 tablespoons sugar
- Preheat oven & skillet to 300 degrees.
- In a large bowl add the cornbread mix and the remaining ingredients. Mix until just combined, a few lumps are okay!
- Carefully remove the skillet from the oven. Coat the bottom & sides of the skillet evenly with canola oil.
- Pour the bowl of ingredients into the skillet.
- Bake for 40-50 minutes until a knife inserted comes out clean.
Another favorite side dish and this one is kinda fancy too (but super simple!) is Tomato Tart with Goat Cheese and Capers – super yummy too! Or how about a loaded potato casserole – everything you like in a baked potato, but in a casserole to share! You can find that recipe by clicking here!
Cornbread has been around for thousands of years, even before the first Europeans came to the America’s, cornbread was being made and eaten by Native Americans for years. It served as a staple to the diet, similar to bread. It’s a favorite in our home. Taking a few shortcuts is okay when you doctor up the ingredients to make them especially delicious!