I haven't used a mix for cornbread, but if I ever do, I think I'll use Jiffy which is plain old cornbread.
I never make 'just plain' cornbread. To the normal cornbread ingredients, I like to add whole kernel corn and either sliced or gutted and diced jalopy peppers, depending on if I will be sharing it with someone who can't handle the heat. I bake it in a cast iron skillet that I preheated with the oven.
Cast IronSkillet Cornbread
Ingredients:
- 1¼ cups yellow cornmeal
- 1 Tbs granulated sugar
1¼ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1¾ cups buttermilk
- 1 egg
- 1 cup whole kernel corn, fresh, frozen or canned
- 1 jalapeño pepper, diced (optional)
- 1 jalapeño pepper, sliced (optional)
- 4 Tbs of fat for the skillet (Some people use Crisco, some use cooking oil, some use lard and some use butter. I use bacon fat)
Instructions:
Preheat the oven and a 10-inch cast iron skillet to 425F. DO NOT HANDLE SKILLET WITH BARE HANDS!
In a medium bowl, whiskthe cornmeal, flour, sugar, baking powder, baking soda and salttogether. Pour the buttermilk into a small bowl, add the egg and whisk until blended.
Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula, fold the dry ingredients into the wet ingredients until they are completely combined. Fold in the corn and diced jalapeño (if using).
Put the fat in the pre-heated skillet and carefully swirl it around to coat the bottom and sides. AGAIN, DO NOT HANDLE SKILLET WITH BARE HANDS! Pour the batter into the pan, smooth to the edges of the skillet and place jalapeño slices (if using) on top. Bake at 425F for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Cut the corn bread into 8 wedges. To serve, split each wedge in half horizontally and spread with butter, if desired.