Easy Cornbread Recipe

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Hey Y’all, this easy cornbread recipe comes from cornbread country. Around here we use Jiffy in the blue box, a hot buttered cast iron skillet, and buttermilk. It’s yummy, crunchy, loaded with golden goodness and you will never make it any other way…Read On Friends, Read On!

There is absolutely no question cornbread made in a cast iron skillet is the very best way to make this southern American staple. If you love cornbread and don’t own a cast iron skillet then get one now!

CORNBREAD AND FRIENDS

Delicious, golden, crunchy, soft, buttery cornbread is always a welcome food friend to a comforting meal like Ham and Beans or Southern Chicken Shrimp Sausage Gumbo or even a big bowl of spicy Mexican Chicken Soup. It’s really yums with warm honey and butter, strawberry jam and butter, or just plain butter! Is your mouth watering yet?

HOW TO MAKE EASY CAST IRON CORNBREAD

Making this easy skillet cornbread takes about 5 minutes to put together. The hardest part is remembering to preheat the oven to 400.

Step 1: Preheat the oven to 400 degrees. Place 1/2 stick of butter in the bottom of the cast iron skillet and place skillet into the oven. Let the skillet heat up for about 5 or 10 minutes. The longer time will result in more or less “brown butter” which I really like. It has a nutty rich taste, Yum!

Step 2: Place the Jiffy Cornbread Mix, cheddar cheese, corn, 1 egg or 2 if you want it less crumbly, and onion powder into a mixing bowl. Drizzle the buttermilk over the top and mix (about 25-30 strokes) until just incorporated.

Step 3: Pour the cornbread mixture into the hot skillet. The butter will tend to sit on top of the mixture…which is good! You want that:) Place back in the oven and bake for 20-25 minutes. The cornbread should be golden brown on top with darker golden brown crispy edges around the rim.

Let sit for about 15 minutes before you cut into wedges or squares. Yum!

Doesn’t get much better than this👇 Pin It for later!

Note: You can also use a glass baking dish like a pie pan to melt the butter beforehand…just don’t let it get so hot. You can put the dish and butter in while the oven is preheating.

EASY INGREDIENTS

• 1 box Jiffy Cornbread Mix or any packaged cornbread mix
• 1 egg or 2 if you want it less crumbly
• 1/3 cup buttermilk or regular milk
• 1 cup cheddar cheese or Monterey Jack (pepper)
• 1 cup sweet corn canned
• 2 tsp onion powder
• 1/2 stick butter

SERVING OPTIONS

This Easy Cornbread Recipe is so adaptable and versatile. It can go with just about anything and welcome at ANY get together!!!

• Make it Mexican spicy cornbread with jalapenos, canned Mexicorn instead of plain canned corn, chili powder, and pepperjack cheese. Hmm, I think I might have to make this soon:)
• Corn Cakes…kinda like pancakes…would be so yummy with a fried egg on top. You would make up the recipe below and fry them on top of the stove in a cast iron skillet…just like a pancake. OMG, I might need to do this as well!
• Leftover cornbread…if there is any…is really delish sliced in half, with butter smeared on it, then toasted in the oven. Try sauteed mushrooms on top! Ooh, La, La is it tasty!

Print Pin

Easy Cast Iron Cornbread

Easy and delicious cornbread made in a cast iron skillet with Jiffy Cornbread Mix, cheese, and buttermilk

Course Side Dish

Cuisine American, Southern

Keyword barbecue, Cast Iron, cornbread, Jiffy

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 200kcal

Author Elise

Cost 3

Ingredients

• 1 box Jiffy Cornbread Mix or any packaged cornbread mix
• 1 egg or 2 if you want it less crumbly
• 1/3 cup buttermilk or regular milk
• 1 cup cheddar cheese or Monterey Jack (pepper)
• 1 cup sweet corn canned
• 2 tsp onion powder
• 1/2 stick butter

Instructions

• Preheat the oven to 400 degrees. Place 1/2 stick of butter in the bottom of the cast iron skillet and place skillet into the oven. Let the skillet heat up for about 5 or 10 minutes. The longer time will result in more or less "brown butter" which I really like. It has a nuttier richer taste.
• Place the Jiffy Cornbread Mix, cheddar cheese, corn, 1 egg or 2 if you want it less crumbly, and onion powder into a mixing bowl. Drizzle the buttermilk over the top and mix (about 25-30 strokes) until just incorporated.
• Pour the cornbread mixture into the hot skillet. The butter will tend to sit on top of the mixture…which is good! Place back in the oven and bake for 20-25 minutes. The cornbread should be golden brown on top with darker golden brown crispy edges around the rim.
• Let set for about 15 minutes before you cut into wedges or squares. Enjoy!

Nutrition

Calories: 200kcal

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