Sunday, December 9, 2012

Buttermilk Cornbread in a Jiffy

What is really good about Skillet Cornbread? It’s soft and moist on the inside and golden brown crust on the outside.  Three tips for making the perfect skillet cornbread:

  • Jiffy Corn Muffin Mix
  • Batter – pourable and thick
  • Hot cast iron skillet to bake this cornbread
Servings: 10
Prep Time: 5
Cook Time: 15 - 20


Cooking from the Pantry ingredients

  • 1 package Jiffy Corn Muffin Mix
  • ½  cup Buttermilk
  • ½  cup Bisquick Mix
  • 1 egg
  • 2 tablespoons Agave Nectar
  • ¼ cup Sour Cream
  • ¼ cup Vegetable Oil for skillet

Step 1

Preheat oven to 400°
Pour vegetable oil into iron skillet; place in oven to heat.

Step 2

In large bowl, beat egg, agave nectar, sour cream, and buttermilk.  Then add Jiffy Corn Muffin and Bisquick mix to liquid mixture and blend well.  Batter will be slightly lumpy, but pourable. 

Step 3

Remove cast iron skillet from oven and pour batter into hot greased skillet.  Bake at 400°
for about 15 – 20 minutes or until golden brown.

This is a quick and easy recipe for southern style skillet cornbread without hassle; using semi-homemade ingredients from your well stocked pantry. 


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