Sweet and Buttery Skillet Cornbread
Sweet and Buttery Skillet Cornbread
Ingredients
For the Cornbread
- 3 tablespoons unsalted butter, for the skillet
- 1 box Jiffy corn muffin mix
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup cream style sweet corn, from a can
- 1 tablespoon sour cream
For Finishing
- 2 tablespoons unsalted butter, melted, for drizzling
- 1/4 cup honey, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Place 3 tablespoons of unsalted butter into a 9-inch cast iron skillet and put it in the oven to melt while the oven preheats.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the Jiffy corn muffin mix, the large egg, buttermilk, cream style sweet corn, and sour cream.
⏱️ 3 min
- 3
Whisk all the ingredients together thoroughly until a smooth batter is formed. Be careful not to overmix.
⏱️ 2 min
- 4
Carefully remove the hot cast iron skillet with the melted butter from the oven. Swirl the butter around to coat the bottom and sides of the skillet.
⏱️ 1 min
- 5
Pour the prepared cornbread batter directly into the hot skillet, allowing it to mix with the melted butter already in the skillet.
⏱️ 1 min
- 6
Return the skillet to the preheated oven and bake for approximately 20 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
⏱️ 20 min•🌡️ 400
- 7
Once baked, carefully remove the cornbread from the oven. Using a fork, gently poke several holes across the entire surface of the hot cornbread.
⏱️ 1 min
- 8
Drizzle the additional 2 tablespoons of melted unsalted butter evenly over the entire surface, ensuring it seeps into the poked holes.
⏱️ 1 min
- 9
Follow with a generous drizzle of 1/4 cup of honey over the buttered cornbread.
⏱️ 1 min
- 10
Let the cornbread sit for about 5 minutes to allow the butter and honey to soak in and fully moisten the bread before serving.
⏱️ 5 min
- 11
Slice the cornbread into wedges and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Buttery Skillet Cornbread
Ingredients
For the Cornbread
- 3 tablespoons unsalted butter, for the skillet
- 1 box Jiffy corn muffin mix
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup cream style sweet corn, from a can
- 1 tablespoon sour cream
For Finishing
- 2 tablespoons unsalted butter, melted, for drizzling
- 1/4 cup honey, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Place 3 tablespoons of unsalted butter into a 9-inch cast iron skillet and put it in the oven to melt while the oven preheats.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the Jiffy corn muffin mix, the large egg, buttermilk, cream style sweet corn, and sour cream.
⏱️ 3 min - 3
Whisk all the ingredients together thoroughly until a smooth batter is formed. Be careful not to overmix.
⏱️ 2 min - 4
Carefully remove the hot cast iron skillet with the melted butter from the oven. Swirl the butter around to coat the bottom and sides of the skillet.
⏱️ 1 min - 5
Pour the prepared cornbread batter directly into the hot skillet, allowing it to mix with the melted butter already in the skillet.
⏱️ 1 min - 6
Return the skillet to the preheated oven and bake for approximately 20 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
⏱️ 20 min•🌡️ 400 - 7
Once baked, carefully remove the cornbread from the oven. Using a fork, gently poke several holes across the entire surface of the hot cornbread.
⏱️ 1 min - 8
Drizzle the additional 2 tablespoons of melted unsalted butter evenly over the entire surface, ensuring it seeps into the poked holes.
⏱️ 1 min - 9
Follow with a generous drizzle of 1/4 cup of honey over the buttered cornbread.
⏱️ 1 min - 10
Let the cornbread sit for about 5 minutes to allow the butter and honey to soak in and fully moisten the bread before serving.
⏱️ 5 min - 11
Slice the cornbread into wedges and serve warm.
⏱️ 1 min