Jiffy Cornbread In A Cast Iron Skillet : The Best Way To Make It Crispy and Golden
Nothing beats Jiffy cornbread in a
But if you’ve ever baked Jiffy cornbread and ended up with a soggy bottom or uneven texture, you’re not alone.
The secret? A properly preheated, preseasoned
In this post, I’ll explain:
1. The right way to prep your
2. The small ingredient tweak that makes Jiffy cornbread extra moist.
3. How to bake it perfectly every time.
Table of Contents
Preheat Your Cast Iron Skillet for a Crispy Crust
What is the biggest mistake people make with not only Jiffy cornbread but any cornbread recipe? Pouring the batter into a cold skillet. Neglecting this one step leads to a soft, pale crust on the bottom instead of that crispy golden brown that we’re after.
Here’s what you need to do instead:
Preheat your oven to 400 degrees for about ten minutes. Add a tablespoon of butter, bacon grease, or oil to the skillet while it heats before adding the batter.
I love to use bacon grease because it gives your cornbread a much better flavor. And the crust always turns out golden! If bacon grease is not your thing, any of your favorite cooking oil will do.
Once the skillet has preheated in the oven, carefully remove the hot skillet and swirl the oil around to coat the bottom of the skillet evenly before adding the batter.
When you pour in the batter, it should sizzle. That’s how you know you’re going to be getting a good golden crust!
This one step alone will completely transform your cornbread.
Upgrade Jiffy Mix for a Moist & Fluffy Texture
Jiffy is great, but on its own, it can sometimes be a little dry. Luckily, there’s an easy fix!
Try adding one or more of these ingredients to make your cornbread extra moist:
- Adding one extra egg makes it richer and fluffier.
- Sour cream or Greek yogurt (¼ cup) Adds moisture and a slight tang.
- Buttermilk instead of regular milk gives it a Southern-style texture.
- Honey (1 tablespoon): A touch of sweetness. This ingredient speaks for itself!
Mix any one of these or any combination of these into the batter as usual, and you’ll get a perfectly moist, fluffy cornbread with just a little extra effort.
Bake It Right: Timing & Temperature Tips
Now that your cast iron is hot and your batter is ready, here’s how to bake it perfectly:
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake at 400°F for 20-25 minutes until the top is golden brown.
- To check for doneness, insert a toothpick in the center. If it comes out clean, it’s ready.
Pro tip: Remove from the oven and let the cornbread sit in the skillet for 5 minutes after baking. This helps the crust set before slicing. Then, flip it onto a cutting board for easy serving. I usually cut mine into pie-shaped pieces right there in the skillet!
Can you put jiffy in a cast iron skillet?
Yes, you can put Jiffy in a cast iron skillet, and it is the best way to bake any cornbread recipe.
How do you keep cornbread from sticking to cast iron pans?
Grease the cast iron pan thoroughly before adding the cornbread batter.
Should I preheat my cast iron skillet for cornbread?
Yes, preheat your cast iron skillet for the best crust on your cornbread.
Should I use butter or oil in a cast iron skillet?
Use oil. Butter can burn at high temperatures in a cast iron skillet. I like to use bacon grease. It adds a great flavor to the recipe.
Conclusion
That’s it! Jiffy cornbread in a
Now, I’d love to hear from you! Do you have any favorite add-ins for Jiffy cornbread? Let me know in the comments. And if you’re looking for more cast iron recipes, check out my sweet cornbread recipe or watch my video below!
