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–+ servings
Golden cornbread baked to perfection—this jiffy cornbread in a cast iron skillet is topped with three fresh blueberries in the center.
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5 from 1 vote

Jiffy Cornbread in Cast Iron Skillet Recipe

How to make Jiffy cornbread in cast iron skillet AND how to make boxed way better with a few added ingredients folded in.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: blueberry, cast iron, cornbread
Servings: 10
Author: Justine

Equipment

Ingredients

  • 1 tbsp coconut oil
  • 1 box Jiffy cornbread mix
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 2 large eggs
  • 1/2 cup half and half
  • 1/4 cup butter melted
  • 1 can corn whole kernel, drained
  • 1 cup blueberries fresh, optional
  • 4 tbsp honey

Instructions

  • 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!

Video

Nutrition

Serving: 2oz | Calories: 199kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 61mg | Potassium: 189mg | Fiber: 2g | Sugar: 16g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg