Last year, I made my Momma’s Cast Iron Skillet Cornbread recipe for Thanksgiving for the first time. She has been making it for years. I wasn’t crazy about certain dishes as a kid, but if Momma made her cornbread with the crispy edges to go with it, I was an eating fool. Here is how I rigged her recipe.
Momma’s Cast Iron Skillet Cornbread Recipe (Rigged)
2 boxes of Jiffy Corn Muffin Mix (for a family of three, one box will suffice; mix requires eggs and milk)
3 tbsp vegetable oil
10 inch cast iron skillet
Preheat oven to 400°
Prepare Jiffy mix in a bowl according to instructions on the box. Set aside.
Pour vegetable oil in cast iron skillet and place in the oven. Once the oil gets really hot, remove it from oven, and carefully pour only half of the oil in the batter you set aside. Stir the batter in the bowl and then pour all of it into the skillet that has the remaining oil in it.
Bake the cornbread according to the instructions on the box. When done, spread a pat or two of butter across the top of the cornbread as it cools.
Tip #1: To test the hotness of the oil, place the handle of a wooden spoon in the skillet. If the oil begins to bubble or fizz around the handle, it is hot enough. If the spoon starts to absorb the oil, it needs more time.
Tip #2: You can use this same recipe to make cornbread muffins by substituting a tin muffin pan for the cast iron skillet. Drop just enough vegetable oil in each cup to cover the bottom of it.
Enjoy your Thanksgiving Day!