Cast Iron Skillet Cornbread Recipe

Jiffy Skillet Cornbread on plate topped with butter and honey.

Cast Iron Skillet Cornbread Recipe

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!

Course Breads

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 74kcal

Author Deb Clark

Cost $10

Equipment

Cast Iron Skillet

Ingredients

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

Instructions

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.

Notes

Tips

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!

Nutrition