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+ servings
close up of cast iron southern cornbread

Easy Cast Iron Cornbread

Elise
Easy and delicious cornbread made in a cast iron skillet with Jiffy Cornbread Mix, cheese, and buttermilk
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American, Southern
Servings 4
Calories 200 kcal

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
Keyword barbecue, Cast Iron, cornbread, Jiffy
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