A Substitute in a Jiffy: Skillet Cornbread

I will confess that one of our most-used convenience foods is Jiffy cornbread mix. It's just the right size--add milk and eggs and you're on your way.


And my other half cannot and will not eat chili, black-eyed peas or anything similar without cornbread. Therefore, we had a crisis on our hands a couple of nights ago when I fixed this delicious Barack Obama-inspired chili. There was no Jiffy cornbread mix in the pantry. Never fear...just had to go back to making it from scratch.


And after finding this recipe, Jiffy may be out of the picture. The shortening in the cast-iron pan makes the bottom wonderfully crispy without burning. And the bread itself is tender with just enough sweetness.


(Note: I doubled this recipe and baked it in an 11 inch square cast iron pan.)


Skillet Cornbread
Serves 6 to 8.


1/4 cup vegetable shortening
1 cup flour
1 cup cornmeal
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons baking powder
1 cup milk
2 eggs


Preheat the oven to 425 degrees. Place the shortening in an 8 inch cast iron skillet. Place the skillet on the oven's middle shelf.


In a medium bowl, whisk together the flour, cornmeal, sugar, salt and baking powder. set aside. In a small bowl, whisk together the milk and eggs until frothy. Pour the liquid mixture into the dry ingredients. Mix just until the ingredients are combined. Do not overmix; the batter should be lumpy.


Carefully pour the batter into the hot skillet. Cook until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.