If your’e not a fan of cornbread it’s probably because you’ve had to choke down dry as sawdust, tasteless cornbread. There’s not enough butter in the world to slather on top that can fix that. When cornbread is done wrong it’s truly awful, yes I’m talking to all you cornbread haters. But, when cornbread is done right? It’s utterly AMAZING! Cornbread should be soft and fluffy, moist, not dry, with a tender crumb and have a crispy edge that provides some lovely texture and interest with every bite, and it should melt in your mouth as soon as it hits your tongue. That’s what a good cornbread should be, and this…is THAT cornbread!
This cornbread is not only oh so easy to make, but it’s economical, using a couple boxes of Jiffy corn muffin mix. The addition of buttermilk gives it a rich, tender crumb that literally melts on your tongue. And baking it up in a cast-iron skillet gives it an utterly delectable golden brown crispy edge that everyone will be fighting over. This is hands down, the best cornbread you will ever bake up.
This is one of those recipes that I fondly refer to as a halfway homemade recipe. It uses convenience items such as the Jiffy corn muffin mix, and a can of creamed corn but because I doctor it up with additional ingredients it becomes a homemade recipe.
The magic happens in the cast iron skillet. Start by placing 1 tablespoon vegetable oil in a 10-inch cast iron skillet. You can use any high heat, neutral tasting oil you have in your pantry.
Place the cast iron skillet in the oven and preheat the oven and the skillet to 400℉.
While the oven preheats, prepare the cornbread batter. Stir together a cup of buttermilk with 2 eggs.
Place the Jiffy cornbread mix, creamed corn, melted butter, and sugar in a large mixing bowl. I find using a bowl with a pour spout is helpful in transferring the batter to the skillet later on.
Add the buttermilk and beaten egg mixture to the bowl.
Stir just to combine all the ingredients, do not over mix. Batter will look lumpy and bumpy.
Once the oven reaches 400℉ use oven mitts to carefully remove the hot cast-iron skillet from the oven.
Swirl the pan to coat the bottom and sides of the pan with the hot oil.
Carefully pour the batter into the hot cast iron skillet. The batter will sizzle a little as it hits the hot oil in the pan.
Spread out the batter in an even layer and return the pan to the hot oven.
Bake the cornbread for 30-35 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown. The center will puff up as it bakes.
Remove skillet from the oven and allow the cornbread to rest for 10 minutes.
To serve, brush with melted butter and drizzle with honey if desired. It’s delicious plain too!
I love making this cornbread when I have some buttermilk hanging out in the fridge that needs using up. It produces the most tender crumb that you can’t get with the addition of any other ingredients. Baking it up in a round skillet also means that each serving comes with a crispy browned edge that is to die for delectable! The crunchy edge alone makes this cornbread oh so very tasty; paired with the fluffy, light tender crumb and you have a cornbread that is damn near perfection! Got chili? Oh and pass the honey and butter while you’re at it, please and thank you!
Cast Iron Skillet Buttermilk Cornbread
Equipment
- 10 inch Cast iron skillet
Ingredients
- 1 tbsp vegetable oil
- 2 boxes Jiffy cornbread mix
- ⅓ cup sugar
- 14.75 oz can of creamed corn
- ¼ cup butter, melted
- 1 cup buttermilk
- 2 large eggs, beaten
Toppings:
- 1 tbsp melted butter, optional
- 1 tbsp honey, optional
Instructions
- Place 1 tablespoon vegetable oil in a cast iron skillet.
- Place cast iron skillet in the oven and preheat oven and skillet to 400℉.
- While oven preheats, prepare batter. Stir together buttermilk and eggs.
- Add Jiffy cornbread mix, creamed corn, melted butter, and sugar to a large mixing bowl.
- Add buttermilk and beaten eggs.
- Stir just to combine all the ingredients, do not over mix.
- Once oven reaches 400℉ use oven mitts to remove cast-iron skillet from the oven.
- Swirl pan to coat the bottom and sides of the pan with the hot oil.
- Carefully pour batter into the hot cast iron skillet. Batter will sizzle in the pan.
- Spread out batter and return pan to the oven.
- Bake cornbread for 30-35 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Remove from the oven and allow cornbread to rest for 10 minutes.
- To serve, brush with melted butter and drizzle with honey if desired.
Did You Make This?
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