This dish is not from scratch! I didn’t spend all day slaving over a hot stove. Instead, I grabbed a box. Yes, a box of JIFFY Cornbread Muffin Mix. But!! I used buttermilk and cooked it in a cast iron skillet and then in the oven. From this, I have made the most delicious cornbread I’ve ever had. I’ll admit that the buttermilk was not my own idea. One of my old neighbors made cornbread one summer for me and it was so great! Her secret? Buttermilk! Now, it’s our secret!
2 Tbs Butter
1 package JIFFY Corn Muffin Mix
1/3 c Buttermilk
Preheat oven to 425°. Heat butter in a large (10″) cast iron skillet (or another skillet that can go in the oven). Mix remaining ingredients in a bowl. Pour batter into hot buttered skillet and cook for 3 minutes. Place in oven and bake 20-25 minutes. Let cool slightly before cutting.
If you like my skillet cornbread, you’ll love my other recipes!