My cast iron skillet is a large one so if you have a smaller skillet, just cut down on the ingredients (i.e. one box, one egg, 1/3 cup heavy cream, 1 can of corn, 2 - 3 packages of splenda, 3/4 cup of cheddar, 2 jalapenos.... I've made this many times for various reasons and everyone fights over who gets the leftovers. The good news is this will last in the fridge in a tupperware container for a good two weeks after served and reheats very well. ENJOY! It's a guaranteed home run!
Spray 12" cast iron skillet (approximately 2.5" high) with Pam or a non-stick spray generously.
Pre-heat oven to the temperature on the side of the Jiffy Box Directions(I don't have one handy sorry but I believe it's 425 or 450) for cornbread.
Combine all the ingredients in a large bowl and pour into skillet. Bake and test at 1 hour with a cake tester. It will ge brown on top and rise at 35 minutes and appear done but it's not.
Bake for about 1:15 but it is important to check with a cake tester. Allow to rest before cutting so it doesn't fall apart. You can serve with butter but it's perfect alone. ENJOY!
I cut this into "pie slices" so the how many it will serve will seriously depend on how big your slices are... I would recommend SMALL slices as you can always come back for seconds (or thirds). It's pretty filling.