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