How to make Jiffy cornbread in cast iron skillet AND how to make boxed way better with a few added ingredients folded in.
Whether it’s summertime and you’re looking for a camping dish, or just a side dish at home, this Jiffy cornbread in cast iron skillet recipe is great. A pretty way to serve it, and save space in your oven during the holidays too. (affiliate links present)
Cast Iron Cornbread
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, this one will get you going.
What can you add to cornbread mix?
- This time we added blueberries to give it a little sweetness!
- Honey of course if a given. If not in the mix but drizzled on top when it’s done is easy enough.
- Bacon and green onions will give it a more savory taste.
- We have added a can of diced chiles inside our Instant Pot cornbread recipe.
If you want to make a much larger and pretty dish, try this layered Southern cornbread salad 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.
Best Jiffy Cornbread Recipe
Keep in mind you can easily swap the fresh fruit for another if you prefer. I would choose something that isn’t super delicate so it holds up when folded in. Blackberries would be another fun option that would work fine too. You’re going to need:
- Coconut oil to brush on your pan so it doesn’t stick.
- Jiffy boxed mix
- Baking powder
- Brown sugar will make it more of a sweet cornbread, as well as adding some honey
- Half and half will make it more moist than using just milk
- Drained can of kernel corn
- 2 mixing bowls
And then you’d add any berries you’d like, we recommend what is in the recipe card below but that is personal preference. It’s one of our favorite blueberry recipes.
As with any other type of baking you’ll want two bowls, one for dry and the other to whisk the wet ingredients together. Then incorporate them slowly so there are no large chunks and then you’re set to fold in your add ins.
That would mean that it is too dry and needs more moisture. That can be avoided by using half and half instead of milk, or at least whole version instead of low fat. Berries can add tenderness as well, as well as drizzling maple syrup or honey on top to seep in once done.
Do NOT bake it too long either. Instead, bake for the min. amount and check to see if it feels fairly firm when touched gently. If it sinks it needs a few more minutes, or if it is hard you’ve baked it too long.
It is a fine line. When making corn muffins remove from the pan to cool on a rack instead of the pan.
You won’t be able to remove it from the skillet in one piece quickly to avoid over-baking but if you slice it up you can serve it up right away.
Do not skip the step of adding some bit of oil in the bottom 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.
Time needed: 23 minutes.
Jiffy Cornbread in Cast Iron Skillet
Preheat oven to 375 degrees F. Place coconut oil into an oven safe 10-inch skillet (preferably cast iron) and place into the oven for about 2 min. to allow coconut oil to melt inside hot skillet.
Once skillet is heated and coconut oil melts, carefully remove from oven and use a basting brush to brush the oil evenly over the entire skillet.
In a large bowl combine dry ingredients like Jiffy cornbread mix, flour, baking powder, brown sugar, and cinnamon together. In another bowl whisk together eggs, half and half, and melted butter. Then combine the two and fold in the drained can of corn kernels and fresh blueberries.
Pour cornbread batter into skillet and bake for about 20 – 25 minutes or until a toothpick comes out clean. Check after 20 since all ovens are a bit different in temp.
Use a basting brush honey on to the top of the blueberry cornbread recipe while it’s still warm. Serve warm or cold, enjoy!
Cast Iron Skillet Cornbread
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.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
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Jiffy Cornbread in Cast Iron Skillet
- Preheat oven to 375 degrees F. Place coconut oil into an oven safe 10-inch skillet (preferably cast iron) and place into the oven for about 2 min. to allow coconut oil to melt.
- Once skillet is heated and coconut oil melts, carefully remove from oven and use a basting brush to brush the oil evenly overthe entire skillet.
- In a large mixing bowl combine Jiffy cornbread mix, flour, baking powder, brown sugar, cinnamon, eggs, half and half, butter, drained can of corn, and blueberries.
- Pour batter into skillet and bake for 20-25minutes or until a toothpick comes out clean.
- Use a basting brush honey on to the top of the blueberry cornbread while it’s still warm. Serve warm or cold, enjoy!