Jiffy cornbread mix is one of my shortcuts. Much as I love good Yankee cornbread from scratch, Jiffy has a place in my pantry, too.
I keep a little blue box handy for serving with soup or chili, topping a casserole, or rounding out a menu the kids might not otherwise love. Cornbread makes any dinner more special!
Last night we had thin-sliced baked chicken breast, homemade cranberry sauce, canned green beans, steamed baby carrots, and this crusty cornbread, which is several notches superior to the recipe on the box. I love how the edges start to cook even before the batter hits the oven. And the extra egg gives such a tender texture to the golden bread.
Better Jiffy Cornbread
Pour 2 tsp. canola oil into an 8" cast iron skillet. Pop it into the oven and turn the oven on to 400 F. While it preheats, mix together in a medium bowl:
- one box Jiffy cornbread mix
- 2 eggs
- 1/3 cup buttermilk
Whisk ingredients together till batter is smooth.
Using a pot holder, retrieve the hot skillet from the oven. Tip slightly to let the oil thoroughly coat the bottom of the pan.
Scrape the batter into the center of the skillet and carefully return it to the (preheated) oven to bake for 18-20 minutes or until a toothpick comes out clean.
Let the cornbread sit for a minute before cutting into it.