Jiffy Cornbread (Cast-Iron Skillet)

A moist, dependable cornbread that upgrades the classic Jiffy mix with simple pantry additions. Baked in cast iron for better browning and structure.

Prep: 5 minutes
Cook: 25 minutes
Total Time: 30 minutes
Yield: About 10–12 wedges
Cuisine: American
Category: Side Dish

Ingredients

• 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
• 2/3 cup milk or half-and-half
• 2 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 tablespoons sugar (optional, for slightly sweeter cornbread)

Instructions

1. Preheat oven to 400°F (204°C).
2. Place a 10–12 inch cast-iron skillet in the oven while it preheats.
3. In a large bowl, combine all ingredients and stir until just mixed. Do not overmix; small lumps are fine.
4. Carefully remove the hot skillet from the oven and lightly oil the surface.
5. Pour batter into the hot skillet and spread evenly.
6. Return skillet to the oven and bake for about 25 minutes, or until the center is set and a toothpick comes out clean.
7. Remove from oven and allow to cool slightly before slicing.

Cookware note: I use an enameled cast-iron skillet from Le Creuset. It provides the heat retention of cast iron without the cleanup issues of raw cast iron, which matters when you cook often and clean honestly.

Mediterranean Diet Commentary

Cornbread is not a Mediterranean Diet staple, and it shouldn’t pretend to be. It is refined, calorie-dense, and low in fiber compared with whole-grain breads.

That said, the Mediterranean Diet is about patterns, not purity. This dish fits best as an occasional side, paired with vegetables, legumes, and lean protein—not as a daily bread substitute.

If you want to move this closer to Mediterranean principles:

• Reduce or omit the added sugar
• Pair it with bean-based dishes like chili or lentil stew
• Keep portions modest and intentional

Food culture matters. Enjoying comfort foods in context is very different from building a diet around them.

Notes

• Preheating the skillet improves browning and prevents a soggy center.
• Overmixing leads to dense cornbread—stop stirring as soon as ingredients are combined.
• Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer storage.

Nutrition (approximate, per serving)

• Calories: ~311
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 19 g
• Sugar: 11 g