The Ultimate Jiffy Cornbread Remix – Fluffy, Sweet & Baked in Cast Iron

One bowl, one skillet, and zero leftovers. Warning: it will disappear.

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Ingredients

• 2 boxes Jiffy Corn Muffin Mix

• 2 eggs

• 1 cup milk (or buttermilk for extra tang)

• 1/2 cup sour cream

• 2 tbsp sugar (optional — for extra sweetness)

• 4 tbsp butter (2 for skillet, 2 for topping)

• Honey for serving (optional)

Instructions

1. Preheat oven to 400°F.

2. Place your cast iron skillet in the oven to heat while you prep the batter.

3. In a large bowl, mix Jiffy mix, eggs, milk, sour cream, and sugar (if using) until combined.

4. Carefully remove the hot skillet from the oven and add 2 tbsp of butter. Let it melt and coat the pan fully.

5. Pour the batter into the hot skillet (you should hear a light sizzle).

6. Bake for 20–30 minutes or until golden brown and a toothpick comes out clean.

7. Let the cornbread cool for 5–10 minutes before removing from the skillet.

8. Once flipped and top-side-up, add 2 tbsp of butter and drizzle with honey while still warm — optional, but highly recommended.

How to Remove Cornbread from the Skillet

• Flip + Flip Method (Ambyr’s way):

  If your skillet is well buttered, then the cornbread should fall out in one perfect piece, once flipped.
  
  In case that doesn’t work, try running a butter knife around the edges. Place a baking sheet or cutting board over the skillet and flip it out. Then, using your hands or a second plate, flip it again so the golden top is facing up. Perfect for presentation and slicing.
  

• Slice + Lift:

  For a more casual serve, slice the cornbread directly in the skillet and lift pieces out with a thin spatula. This works best if your pan is well-buttered.

  I personally love transferring it to a gorgeous cutting board and slicing from there, as seen in the video.
  

• Parchment Hack (for non-cast iron):

  If using a baking dish, line it with parchment before pouring in the batter. After baking and cooling, lift it right out.

Optional Add-Ins to Make It Your Own:

• Brown butter in place of regular butter for a nutty, rich flavor

• Pinch of cinnamon or nutmeg in the batter for subtle warmth

• 1 tbsp honey folded into the batter for deeper sweetness

• 1/4 cup shredded cheddar cheese for a sweet/savory twist

• 1 small jalapeño (minced) or green onion for a kick

• Hot honey drizzle or flaky sea salt on top for contrast
  
  

Tip: Best served warm from the skillet. Leftovers (if you have any) reheat beautifully in the oven and microwave.

This one’s become a favorite in our house — especially after long days when we need something comforting but easy. I hope you love it as much as we do.

With Love,
Ambyr