Buttermilk Cornbread in a Jiffy

Name: Buttermilk Cornbread in a Jiffy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10
Cuisine: African
Ingredients: 1 pkg jiffy corn muffin mix; 1/2 c bisquick mix; 1/2 c buttermilk; 1 egg; 2 Tbsp agave nectar; 1/4 c sour cream, lite; 1/4 c vegetable oil - for skillet; 1/3 c melted butter for basting cornbread

By Carol White
@Mstwinkie

What's really good about Skillet Cornbread? It’s soft and moist on the inside and golden brown crust on the outside. There are three things I used to make this Skillet Cornbread:

•Jiffy Corn Muffin Mix
•Batter – pourable and thick
•Hot cast iron skillet to bake this cornbread

This is a quick and easy recipe for southern style skillet cornbread without the hassle. Semi-homemade ingredients from your well stocked pantry. Enjoy

Rating:

★★★★★ 5 votes5

Comments:

12 Comments

Serves:

Prep:

5 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 pkg

jiffy corn muffin mix
1/2 c

bisquick mix
1/2 c

buttermilk
1

egg
2 Tbsp

agave nectar
1/4 c

sour cream, lite
1/4 c

vegetable oil - for skillet
1/3 c

melted butter for basting cornbread
Add Ingredients to Grocery List

How to Make Buttermilk Cornbread in a Jiffy

Step-by-Step

Preheat oven to 400°
Pour vegetable oil into iron skillet; place in oven to heat.
In large bowl, beat egg, agave nectar, sour cream, and buttermilk. Then add Jiffy Corn Muffin and Bisquick mix to liquid mixture and blend well. Batter will be slightly lumpy, but pourable.
Remove cast iron skillet from oven and pour batter into hot greased skillet. Bake at 400° for about 15 -20 minutes or until golden brown. Once cornbread is done, remove from oven and pour melted butter over it. Then cut and serve.