I love cast iron skillets … food simply tastes better when they’re used. My Grandmother always had a pan of homemade biscuits or skillet cornbread sitting in the kitchen, along with a tomato or two, and other things that mingled well with bread products.

cornbread

Cornbread

Early on, I discovered that Jiffy or Martha White cornbread mix could cut cooking time in half. So this recipe has my cheat in it and its still delicious.

You will need:

  • one 10″ cast iron skillet (ok … use a pan)
  • Cooking spray
  • 1 1/2 tbsp sugar
  • 2 eggs
  • 2/3 C milk
  • 2 boxes of Jiffy or your fave cornbread mix (the little ones!)

Directions:

  • Spray bottom and sides of skillet with cooking spray
  • Beat your eggs, milk and sugar by hand in medium bowl.
  • Add both boxes/pouches of mix … let sit for 15 minutes. Batter will be lumpy … it’s ok.

Preheat oven to 375*, heat skillet for approximately 5 minutes and remember to use a pot holder to remove it! Trust me…remember that part !

Poor batter in skillet, put back in oven and bake for up to 30 minutes, depending on your oven. When top starts turning golden brown, turn oven off and leave in oven until its nice and golden.

You get a high, fluffy cornbread that looks nothing like any you’ve seen since Grandma’s, and it is delicious.

Cut a slice and use it to sop up those greens with!