Jiffy Cornbread in Cast Iron Skillet

How to make Jiffy cornbread on the stove AND how to make boxed way better with a few added ingredients folded in. If you are hosting for the holidays and loved our Jiffy Cream Cheese Corn Casserole, this is another easy side dish to make with it.

Cast Iron Cornbread Recipe

We have used Jiffy cornbread mix for years, even my mom did when I was a child. It’s kinda’ a staple in everybody’s pantry that can be amped up really easily too. If you’ve never thought outside of the box, our Jiffy hush puppies and one will get you going.

If you want to make a much larger batch in a pretty dish with chiles try our Jiffy Mexican Cornbread some time. It is always a huge hit for a potluck and could even be used as a centerpiece. A can of kernel corn was used in this one too. That is a great way to add a bit of texture and added moisture too.

For Thanksgiving we always add Ritz crackers and cheese into the mix for our corn casserole dish. There are a ton of ways you can bake it too once you find your perfect combination of flavors. The traditional method is in the oven. It’s a fun way to bake and present your dish for sure.

We will show you how to make this cornbread in a cast iron skillet, air fryer cornbread is a method you should try too if you don’t want to heat up your house.

Ingredient Notes

• Jiffy boxed corn muffin mix is the base for this and the cheapest of them all at the store.
• All purpose flour we will add to make it stretch and thicker in consistency too.
• Baking powder allows it to rise more and become fluffy, always check the expiration date on this product so it works properly
• Brown sugar will make it more of a sweet cornbread, as well as adding some honey
• Eggs should be added at room temperature, I highly suggest organic for a better flavor.
• Half and half will make it more moist than using just milk
• Butter or you could use a dairy free alternative product.
• Drained can of kernel corn or cut off of a fresh cob is fine, adds flavor and texture

What can you add to cornbread mix?

1. This time we added blueberries to give it a little sweetness!
2. Honey of course if a given. If not in the mix but drizzled on top when it’s done is easy enough.
3. Bacon and green onions will give it a more savory taste.
4. We have added a can of diced chiles inside our Instant Pot cornbread recipe.
5. You can sprinkle raw sugar on top like we did with our cornmeal muffins.

If you want a savory version to serve with bacon wrapped salmon then leave out the fruit, add a can of diced chiles instead.

FAQ

Tips

As with any other type of baking you’ll want two large bowls, one for dry and the other to whisk the wet ingredients together. Then incorporate in bowl whisking cornbread batter together so there are no large chunks. If you want to fold in berries like we did here you want to do that at the end very gently so they don’t break apart.

Do not skip the step of adding some bit of oil in the bottom if your hot skillet so it doesn’t stick. Cleaning cast iron is tricky and you don’t use a scrubber or soap to do so. SOOoooo if it really sticks you may be at risk for ruining your pan trying to clean it off when you’re done. You don’t want to wreck all those years of seasoning.

Use a basting brush honey on to the top of the blueberry cornbread recipe while it’s still warm. Serve warm or cold, enjoy!

How Long to Cook Cast Iron Skillet Cornbread

You do want to keep a close eye on this as oven temperatures will vary slightly and if it is on a rack closer to the coils it will get browner than you’d like. In the middle is perfect so the center gets done with the outside a perfect golden brown in about 20 to 25 minutes.

Easy recipe right?? Put a hot pad on your table and serve it as is, looks pretty cool for sure. You can print recipe below if you want to keep a copy in your recipe card box. OR just come back time and time again because we love “seeing” you.

Take a peek inside this baby. 😉 For another fun corn treat that can made in a muffin pan try our veggie muffins recipe too.