Skillet un-Jiffy Corn Bread
This recipe is based on a recipe by KeyToMyLime.com and the many skillet corn bread recipes I found on Food Network. Sweet and spicy, moist and flavorful, it's a great accompaniment to our spicy Instapot chili.
We make our own copycat Jiffy Muffin Mix to forgo the lard in the boxed version, but the boxes work just fine.
Skillet un-Jiffy Corn Bread
This recipe is based on a recipe by KeyToMyLime.com and the many skillet corn bread recipes I found on Food Network. Sweet and spicy, moist and flavorful, it's a great accompaniment to our spicy Instapot chili.
We make our own copycat Jiffy Muffin Mix to forgo the lard in the boxed version, but the boxes work just fine.
Cooking Instructions
- 1
Preheat 10" cast iron skillet in oven to 400°.
- 2
In a large mixing bowl, whisk together the eggs and oil, then whisk in the milk and honey.
- 3
Add in the creamed corn, sour cream, and jalapeños. Mix to combine.
- 4
Add the Jiffy Corn Muffin Mix and cheese into the liquid and stir until just combined (don't over mix it).
- 5
Remove skillet from oven and add 2 Tbsp coconut oil. Once melted, pour mixture into skillet and put carefully into oven and bake for 30-40 minutes. Corn Bread is done when a toothpick inserted into the center comes out clean.
- 6
Let sit a few minutes before cutting into wedges. Serve with butter on the side.
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