The Farmhouse Kitchen: Cornbread Sweetness
March 2025
Ingredients
- 2 boxes Jiffy Cornbread mix
- 2 heaping tablespoons self-rising flour
- 1 tablespoon baking powder
- 4 heaping tablespoons granulated sugar
- 3 eggs
- 2 cups milk
- 1 stick butter, melted
- 1 tablespoon vanilla
Directions
Mix the Jiffy mix with self-rising flour and baking powder. Stir in sugar. Beat eggs well and add to dry mixture; stir in milk. Beat to remove lumps and to thoroughly combine ingredients. Beat in the melted butter and vanilla. Your batter should be smooth and a little thick — think thin pancake batter. Melt 1 or 2 tablespoons of butter in a well-seasoned cast iron skillet and sprinkle with a tiny touch of flour and cornmeal. (Spray with pan spray if you want to.) Pour batter into pan about halfway up (I generally use a big skillet and a small skillet for this recipe). Bake at 375 degrees for about 15 minutes, then turn to 350 degrees and bake another 10-15 minutes until it’s done (adjust time for your oven but allow to bake at 375 degrees for as long as you can before you turn to 350 degrees to finish baking.) The top should be browned nicely before reducing the temperature. Brush top with butter while hot. Allow to cool before serving right out of the skillet.
