Cornbread
Dive into the warm, buttery goodness of our beloved skillet cornbread, a cherished family classic! With sweet cornmeal, a hint of buttermilk, and that irresistible crispy edge from the cast iron, this cornbread is the perfect sidekick for any meal. Get ready to enjoy a slice of comfort that’s golden, fluffy, and oh-so-satisfying!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- a couple of eggs
- milk
🫙Pantry Staples(2)
- oil
- a spoonful of sugar (15 ml)optional
📦Other(1)
- 2 boxes of Jiffy brand cornbread mixuse your favorite brand or a scratch recipe
Nutrition (per serving)
Calories
378
Protein
8g
Carbs
51g
Fat
16g
👨🍳 Instructions
- 1
Pour a thin layer of oil into a cast iron skillet and place it in the oven to heat.
- 2
In a bowl, mix together 2 boxes of Jiffy cornbread mix, a couple of eggs, milk, and a spoonful of sugar.
- 3
Take the hot skillet out of the oven, pour in the cornbread mixture, and let it sit on the counter for an hour.
- 4
After an hour, bake the cornbread in the oven.
- 5
Once done, take it out and add butter on top.
💡 Pro Tips
- ✓Preheat your cast iron skillet to 425°F for 10-12 minutes until the oil shimmers and just begins to smoke—this creates a golden, crispy crust through the Maillard reaction between the cornmeal and the superheated oil surface.equipment425°F, 10-12 minutes
- ✓Replace the hour counter rest with 15-20 minutes at room temperature maximum; extended resting allows cornmeal to fully hydrate and causes gluten development in the flour binder, making the crumb dense and tough instead of tender.timing15-20 minutes maximum (not 60)
- ✓Add an extra egg yolk (in addition to your 2 whole eggs) to increase fat content by ~5g and lecithin concentration—this emulsifies the batter better and improves crumb tenderness by reducing gluten network tightness.ingredient+1 egg yolk
- ✓Bake at 400°F for 18-22 minutes until a toothpick inserted at the center comes out with 2-3 moist crumbs (not completely clean)—residual moisture sets during cooling and prevents the dry, crumbly texture caused by overbaking.timing400°F, 18-22 minutes, toothpick with 2-3 moist crumbs
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cornbread
Dive into the warm, buttery goodness of our beloved skillet cornbread, a cherished family classic! With sweet cornmeal, a hint of buttermilk, and that irresistible crispy edge from the cast iron, this cornbread is the perfect sidekick for any meal. Get ready to enjoy a slice of comfort that’s golden, fluffy, and oh-so-satisfying!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- a couple of eggs
- milk
🫙Pantry Staples(2)
- oil
- a spoonful of sugar (15 ml)optional
📦Other(1)
- 2 boxes of Jiffy brand cornbread mixuse your favorite brand or a scratch recipe
Nutrition (per serving)
Calories
378
Protein
8g
Carbs
51g
Fat
16g
👨🍳 Instructions
- 1
Pour a thin layer of oil into a cast iron skillet and place it in the oven to heat.
- 2
In a bowl, mix together 2 boxes of Jiffy cornbread mix, a couple of eggs, milk, and a spoonful of sugar.
- 3
Take the hot skillet out of the oven, pour in the cornbread mixture, and let it sit on the counter for an hour.
- 4
After an hour, bake the cornbread in the oven.
- 5
Once done, take it out and add butter on top.
💡 Pro Tips
- ✓Preheat your cast iron skillet to 425°F for 10-12 minutes until the oil shimmers and just begins to smoke—this creates a golden, crispy crust through the Maillard reaction between the cornmeal and the superheated oil surface.equipment425°F, 10-12 minutes
- ✓Replace the hour counter rest with 15-20 minutes at room temperature maximum; extended resting allows cornmeal to fully hydrate and causes gluten development in the flour binder, making the crumb dense and tough instead of tender.timing15-20 minutes maximum (not 60)
- ✓Add an extra egg yolk (in addition to your 2 whole eggs) to increase fat content by ~5g and lecithin concentration—this emulsifies the batter better and improves crumb tenderness by reducing gluten network tightness.ingredient+1 egg yolk
- ✓Bake at 400°F for 18-22 minutes until a toothpick inserted at the center comes out with 2-3 moist crumbs (not completely clean)—residual moisture sets during cooling and prevents the dry, crumbly texture caused by overbaking.timing400°F, 18-22 minutes, toothpick with 2-3 moist crumbs