This is a great base recipe you could dress up with jalapenos and/or cheese to your liking. The best part is it can also sub as a dessert. What an overachiever this cornbread is! Hope you love it, too. \

*The recipe below is amended from what I showed in the video. I was going off of my memory after scouring my recipe cards and not finding my Granny’s original recipe. An hour after the video posted, I found it in a cookbook! I had a few measurements wrong and I just can’t post this as her recipe if it’s not truly her recipe. So, what you see below is Granny Austin’s recipe (and will be even better than the recipe I shared on video. )

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Granny’s Sweet Baked Jiffy Cornbread

Servings 12 people

Author Meredith Bernard

Ingredients

• 2 boxes Jiffy cornbread mix
• 4 eggs beaten
• 1 can cream corn
• 16 oz sour cream
• ½ cup vegetable oil (Crisco per original recipe)
• ¼ tsp salt

Instructions

• Preheat oven to 350. Grease large (13×9 inch) baking pan with part of the oil.
• Mix all ingredients together in a large bowl.
• Bake for approximately 40-50 minutes (until toothpick comes out clean.)

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Skillet cornbread is the cure to a lot that ails. Especially when you incorporate large amounts of butter and the other great butter – buttermilk. Ok, that’s not butter, but it’s in the name and that has to count for something.

When House Autry asked to partner with me, the very first thing I knew I wanted to showcase was cornbread! And I’ve been asked more than once (more than ten times even) to share how I make it. Now the wait is over! (I hope those ten plus people watch and read. :))

First things first – I’m fan-girling to partner with House-Autry. Around our house their products have always been the gold standard for meal and breader. Period. It’s what I watched my Dad use every time he fried fish and made hushpuppies and as long as I’ve been frying all the foods, I’ve always used House-Autry. Because it’s good and it works. And to boot, it’s born and “bread” in my home state of North Carolina – pun definitely intended.

This is the tale of two cornbreads. Watch the video to hear the reason. Hint, it involves these two beautiful souls I got to call Granny for not nearly enough years. But while I had them, they taught me a lot, loved on me more, and fed me better than well.

From Left to Right : My Granny Austin and Granny Grace

I hope you enjoy the video, but even more I hope you enjoy your own skillet cornbread. It’s a thing of beautiful, delicious memories y’all. Even more so when shared around the table with people you love. Happy cooking!

Your butter-loving-cast-iron-cooking friend,

Meredith

P.S. To take your skillet cornbread to the next level, slather it with some Garlic Scape Compound Butter. Hearty Sol’s recipe is amazing and elevates so many types of foods – pasta dishes, the top of a steak, fish, your spaghetti dish, potatoes or other veggies, and of course cornbread, toast, and biscuits!

Step 1. Gather the stars of the show.

Step 2. Pre-heat oven to 425 and let stick of butter melt in the skillet while oven warms up. Watch that it doesn’t burn. Use less butter if you must, but trust me, a stick is worth it. While that melts, mix the other stars of the show.

Step 3. Poor cornbread batter over melted butter and cook 18-25 minutes until golden brown. (This photo is half-way to done).

Step 4. Use a hot pad (this is important, y’all! Ask me how I know…) and prepare yourself to be amazed. Remove hot cornbread from oven, invert on a plate if you wish, and apply more butter (or not. But I always do.) Eat. And be amazed.

Recipe for Fried Skillet Cornbread

Step 1. Heat 1 c. canola oil in skillet over medium heat

Step 2. Combine 1 c. House Autry White Self-Rising Corn Meal Mix, 1 c. buttermilk, 1 egg and 1 tbsp. canola oil.

Step 3. Once oil is hot (my trick – flick some water in grease until it “sings” – see video), use small ladle to drop in batter. My 12″ skillet held about 6 dollops. (Can we agree dollop is a great word?) ((Also pretend there is a photo here. I was too busy flipping cornbread and trying to video it. It got a little crazy, y’all.))

Step 4. Once each “dollop” is spread out and brown on bottom, flip with large slotted spoon and cook until brown on top, about 1 minute per side.

Step 5. Place cornbread on paper-towel lined baking sheet to absorb grease while they wait patiently on the rest of their friends to join them.

Step 6. Call the family in for hot cornbread and be prepared to get out of the way – at my house they come hungry and it goes fast. If any is left, serve alongside your favorite cornbread loving dish. Chili is amazing. But my Granny’s chicken pastry was the best.

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Cast Iron Skillet Cornbread

Author Meredith Bernard

Ingredients

• 1 cup House Autry White Self-Rising Corn Meal Mix substitute: 3/4 cup regular cornmeal, 3 TBSP flour, 1 TBSP baking powder
• 1 cup buttermilk
• 1 tbsp canola oil
• 1 egg
• 1 stick butter (For Baked Cornbread)
• 1 cup canola oil (For Fried Cornbread)

Instructions

• For baked cornbread, Preheat oven to 425 and melt stick of butter in 10″ or 12″ skillet while oven heats up.
• For fried cornbread, heat 1 cup canola oil in skillet over medium heat.
• For both recipes, mix corn meal mix, buttermilk, 1 tbsp oil and 1 egg together in bowl.
• For baked cornbread, pour batter over melted butter and cook 18-25 minutes, until golden brown.
• For fried cornbread, ladle small spoons of batter into hot grease, flipping when golden brown on bottom and taking out when both sides golden brown, placing cooked cornbread on paper towel lined baking sheet.

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The polar vortex and a surprise calf dropped this week (meet Buffalo in the video), which ended up calling for Mexican cornbread. Because happy endings always involve butter and cast iron. A friend sent a box full of Texas cornbread goodies that I had to try pronto. So I did what I do, and started scheming. A trip to the Piggly Wiggly for a few extra ingredients was worth the miles for this Mexican cornbread recipe that left appetites satisfied and plates clean. Sometimes I get things wrong in the kitchen, but sometimes I get things really right and this was one of those nights. See full details (and some farm life, too) in the vlog. If you’d rather just see the cornbread making, skip to 7:15. No hard feelings. ;)In my book (and in my belly), there’s no bad cornbread. What’s your favorite? Drop a reply in the comments, I’d love to know.

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Mexican Cast Iron Cornbread

Author Meredith Bernard

Ingredients

• 1 lb sausage or hamburger
• 1 stick butter
• 1 pkg mexican cornbread mix or regular cornbread mix
• 1 cup buttermilk
• ½ can mexicorn
• 1/2 can creamed corn
• 1 cup mexican shredded cheese or your choice

Instructions

• How to cook MEXICAN CAST IRON CORNBREAD
• Mix first 5 ingredients in bowl.
• Preheat oven to 400, while melting stick of butter in cast iron pan
• Layer ½ corn mix batter, then sausage, top with cheese, add rest of batter
• Cook until brown and bubbly – 15-20 min.
• Eat. And don’t expect any leftovers.

Video

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