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Place 2 tablespoons of butter in a 10-inch cast-iron skillet and place it in the oven. Preheat the oven to 400°F with the skillet inside, allowing the butter to melt and the skillet to heat up thoroughly.

In a large mixing bowl, add the softened cream cheese and the two eggs.

Using an electric hand mixer, beat the cream cheese and eggs for about 2 minutes until the mixture is smooth and lump-free.

Add the contents of both Jiffy cornbread mix boxes to the cream cheese and egg mixture.

Mix again with the electric hand mixer until the cornbread mix is just incorporated. At this point, the batter will be very thick, resembling biscuit dough.

Gradually add the milk, starting with 1/2 cup, and continue mixing until the batter reaches your desired consistency. For a thinner, smoother cornbread, use up to 3/4 cup of milk.

Stir in the granulated sugar until well combined.

Continue mixing until the batter is completely smooth, ensuring there are no lumps, especially from the cream cheese.

Carefully remove the hot, buttered cast-iron skillet from the oven using oven mitts. Swirl the melted butter around the sides of the skillet to ensure it's fully coated and prevent sticking.

Pour the smooth cornbread batter evenly into the hot, buttered skillet.

Place the skillet back into the preheated 400°F oven and bake for approximately 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Once baked, carefully remove the cornbread from the oven. Let it cool slightly before slicing and serving warm.


Place 2 tablespoons of butter in a 10-inch cast-iron skillet and place it in the oven. Preheat the oven to 400°F with the skillet inside, allowing the butter to melt and the skillet to heat up thoroughly.

In a large mixing bowl, add the softened cream cheese and the two eggs.

Using an electric hand mixer, beat the cream cheese and eggs for about 2 minutes until the mixture is smooth and lump-free.

Add the contents of both Jiffy cornbread mix boxes to the cream cheese and egg mixture.

Mix again with the electric hand mixer until the cornbread mix is just incorporated. At this point, the batter will be very thick, resembling biscuit dough.

Gradually add the milk, starting with 1/2 cup, and continue mixing until the batter reaches your desired consistency. For a thinner, smoother cornbread, use up to 3/4 cup of milk.

Stir in the granulated sugar until well combined.

Continue mixing until the batter is completely smooth, ensuring there are no lumps, especially from the cream cheese.

Carefully remove the hot, buttered cast-iron skillet from the oven using oven mitts. Swirl the melted butter around the sides of the skillet to ensure it's fully coated and prevent sticking.

Pour the smooth cornbread batter evenly into the hot, buttered skillet.

Place the skillet back into the preheated 400°F oven and bake for approximately 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Once baked, carefully remove the cornbread from the oven. Let it cool slightly before slicing and serving warm.
