Sweet or savory, corn kernels or no corn kernels, jalapeos or. I have to measure out the buttermilk anyway so cracking two eggs in it and mixing it up is easy. I love how versatile cornbread can be when you move beyond a basic package of Jiffy mix. However, I like to mix my eggs into the buttermilk. This is such an easy recipe you can just dump all the ingredients into one big bowl. When the batter is poured into the skillet it sizzles. It’s important to add the oil to the cast iron skillet before it is put into a cold oven to be heated up. Use a regular muffin/cupcake tin and line with cupcake liners. The skillet gives the cornbread a lovely crispiness! You can also use an 8 or 9-inch square pan as well. I use a 12-inch cast iron skillet to make my cornbread. 5: Let the casserole sit for 5 minutes before serving. 4: Bake the casserole until it is lightly browned and set up. 3: Pour it into a prepared baking dish and place in a preheated oven. Here are some tips for making the very tastiest sweet cream corn skillet cornbread. 1: Start by mixing together all of the ingredients except for the cheese. Jiffy Cornbread Mix- the classic 8.5 oz box mixĬreamed Corn- this gives the cornbread more richness and bits of cornīuttermilk- for moisture and a for a nice tangĮggs- makes the cornbread light and fluffyĬanola oil- to grease the skillet and give the bottom and sides of the cornbread a bit of crispiness TIPS FOR MAKING THE BEST CREAM CORN SKILLET CORNBREAD STEP THREE: Combine the Jiffy corn mix, eggs, corn, cheese (I used cheddar), and milk in a separate bowl. STEP TWO: Melt the butter and cream cheese in a skillet and stir until combined. A LOOK AT THE SKILLET CORNBREAD INGREDIENTS STEP ONE: Preheat your oven to 350 degrees F and grease an 8×8 casserole dish. Or try adding chopped chives or some sharp cheddar cheese to the batter too. And if you are daring you can add a small can of chopped jalapenos to the batter, Just drain off the liquid first.

If you are a savory cornbread lover you can use this same recipe but just omit the sugar. In the great cornbread debate which side are you on? Savory cornbread or sweet? I like them both with sweet cornbread edging out savory by a tiny bit. Now I doctor up the box and make cornbread that tastes like it was made in my southern grandmom’s kitchen!īy adding a few other ingredients and baking the cornbread in a cast iron skillet the box mix takes on a from-scratch taste, feel and look.

So I’ve had a long history with cornbread. And because that is all I knew I loved it. So when my mother made chili she would break open a box of Jiffy cornbread and we would have it along with the chili. My mother’s family did not make or eat cornbread.

Corn casserole without jiffy premix