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!
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