Nothing beats warm, sweet cornbread with a crunchy, buttery crust! Jiffy Skillet Cornbread topped with melted butter and honey or orange jelly this is a swoon-worthy, delicious side dish!
Serve with the Cast Iron Skillet Cornbread Recipe with Mexican Albondigas Soup Recipe. YUM! What a great meal.
Why you'll love this recipe
✔️ I've been making this easy recipe for years. It's my favorite cornbread recipe!
✔️ It is an easy recipe and starts with a cornbread mix.
✔️ Dolled up with simple ingredients like corn, green chilies, corn and cheese; it's so good! Tender and moist cornbread every time!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- three boxes of jiffy corn muffin mix - yes we're starting with a boxed mix!
- cream style corn
- canned green chilies
- large eggs
- shredded cheese
- heavy cream
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Place skillet in a cold oven. Preheat the oven and skillet.
- Mix the cornbread mix and the remaining ingredients in a large mixing bowl until they are combined. Do not over-mix!
- Remove the cast-iron pan from the oven. Coat with canola oil.
- Pour the cornbread batter into the skillet.
- Bake for 40-50 minutes until golden brown.
Oftentimes, cornbread is cake-like or dry. This cornbread is incredibly moist. It's the addition of cream-style corn!
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Store the cornbread wrapped in plastic wrap, and aluminum foil and place it in an airtight container or freezer bag so it doesn't dry out.
Most likely, the cornbread was over-mixed. Stir together the ingredients until they are just combined. Over-mixing activates the glutens and results in a drier cornbread.
Before the batter is poured into the skillet, be sure to butter the pan well or spray it liberally with non-stick coating.
You bet, but the reason I recommend a cast-iron is because it makes a crusty, delicious crust on the cornbread.
This recipe uses a 12' skillet.
No milk or heavy cream? No problem! You can substitute evaporated milk or mayonnaise. If you want to change it up substitute orange or pineapple juice. It will give it a whole new taste!
Store unopened Jiffy cornbread boxes in the freezer. It will absorb the aromas in your pantry and that's not a good thing!
Tuck the skillet in the oven while you're preheating it - you want the skillet HOT when you pour the batter into it.
After mixing the batter allow it to rest for 15-20 minutes before baking. It allows the baking powder in the batter to incorporate air.
When you pour the batter into the hot skillet do so carefully, so you don't pop the bubbles! This will help keep your cornbread light and fluffy!
Leftovers cornbread makes great croutons and terrific stuffing!
- If you prefer sweeter cornbread, add honey or brown sugar.
- Bacon grease is a great addition as well.
- Diced fresh jalapenos will add a nice heat.
Refrigerate - Cool to room temperature. Place in an airtight container or wrap in plastic wrap then aluminum foil and refrigerate up to five days.
Freezer - Wrap in plastic wrap next wrap with aluminum foil and freeze up to two months. If the Jiffy Skillet Cornbread gets dry, it will crumble. You really want to keep it moist.
If you enjoy fresh baked bread, be sure to try this easy yeast roll recipe!
- Tamale Pie Casserole Recipe - this hearty casserole has the perfect crispy cornbread topping!
- Skillet Chicken and Zucchini - great Tex Mex meal and you'll love all the flavors.
- French Onion Chicken Recipe - tender juicy chicken that's easy to make.
What goes well with cornbread? I think it's more like what doesn't go well with cornbread!!
Here are some of my favorite recipes!
- Ribs - whether you make ribs on the grill or in the pressure cooker, sticky bbq'd ribs and cornbread is a great combination!
- Are you serving a delicious Glazed Ham, Crockpot Turkey and Stuffing or Roast Turkey? YUM!! This is really perfect for your holiday meal!
- A great side to serve along with skillet cornbread is Macaroni Pasta Salad or Crunchy Coleslaw. Both are super yummy and easy to make.
- More great sides? Serve Baked Beans - sweet and with just a hint of spices these are amazing. Corn on the cob is always a terrific side as well.
Cast Iron Skillet Cornbread Recipe
- 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
- ¼ cup of heavy cream
- 2 tablespoons sugar
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- 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!
- Allow the batter to rest for 15 minutes before baking. It allows the baking powder in the batter to incorporate air. When you pour the batter into the hot skillet, don't pop the bubbles.
- Carefully remove the skillet from the oven. Coat the bottom & sides of the skillet evenly with canola oil.
- Pour the cornbread batter into the hot cast iron skillet.
- Bake for 40-50 minutes until a knife inserted comes out clean.
- Store unopened Jiffy cornbread boxes in the freezer. It will absorb the aromas in your pantry and that's not a good thing!
- Place the skillet in the oven while you're preheating it - you want the skillet HOT when you pour the batter into it.
- After mixing the batter allow it to rest for 15-20 minutes before baking. It allows the baking powder in the batter to incorporate air.
- When you pour the batter into the hot skillet do so carefully, so you don't pop the bubbles! This will help keep your cornbread light and fluffy!
- Leftovers cornbread makes great croutons and terrific stuffing!