Buttermilk Cornbread In A Jiffy Recipe @pinch

This buttermilk cornbread is so good, it just melts in your mouth. Tender, buttery, and rich, it's a semi-homemade recipe made with ingredients you probably have in the kitchen already. Agave gives the bread a little sweetness. Brushing melted butter over the hot cornbread just adds to the decadence. 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.� The batter is pourable and thick.� A 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!

buttermilk cornbread in a jiffy
Prep time: Cook time:
Recipe Cuisine: African Recipe Category: Other Breads Yield: 6 Servings
Ingredients :
  • 1 package(s) Jiffy corn muffin mix
  • 1/2 cup(s) Bisquick mix
  • 1/2 cup(s) buttermilk
  • 1 large egg
  • 2 tablespoon(s) agave nectar
  • 1/4 cup(s) sour cream
  • lite
  • 1/4 cup(s) vegetable oil - for skillet
  • 1/3 cup(s) melted butter for basting cornbread
Intructions :
  • Preheat oven to 400 F. Pour vegetable oil into an iron skillet and place in oven to heat.
  • In a large bowl
  • beat egg
  • agave nectar
  • sour cream
  • and buttermilk.
  • Then add Jiffy corn muffin mix and Bisquick mix to the liquid mixture and blend well. The batter will be slightly lumpy
  • but pourable.
  • Remove cast iron skillet from oven and pour batter into hot greased skillet.
  • Bake at 400 F for about 15 -20 minutes or until golden brown.
  • Once the cornbread is done
  • remove it from the oven.
  • Pour melted butter over the cornbread. Then cut and serve.

Rated 5/5 based on 84 Reviews

Keyword : buttermilk-cornbread-African-Other Breads

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