Name: Easy 3 Ingredient Cornbread
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Ingredients: 2 8.5 oz Boxes Jiffy Corn Muffin Mix; 2 Whole Large Eggs; 2 5.3 oz Containers Peach Yogurt (the individual size (pack in a lunch)); 1 Tbsp Olive Oil (avocado oil, melted butter or bacon drippings to season the skillet (baking dish))

Jump to Recipe

This super easy 3 ingredient cornbread is quick to make and absolutely delicious! This simple recipe makes crumbly, yet tender cornbread with crispy edges in under 30 minutes - with minimal effort!

It's perfect with this easy chili recipe.

Easy cornbread in a cast iron skillet with honey butter.

This isn't my recipe, I got this from my bestie, Mariah. She told me she had the best cornbread recipe, and you know what - she was right! If I were creating a cornbread recipe, I would pull out all the flour, cornmeal, and baking powder and do everything from scratch. BUT sometimes a little help from the grocery store is the simplest and best answer.

I like to serve this cornbread hot with jalapeno honey butter when I make chili during the Fall and winter months. The combination is perfect and oh-so comforting.

Equipment Needed

Mixing Bowl
Rubber Spatula
10 ¼-inch Cast Iron Skillet, 9X13 Baking Dish, or ovenproof skillet.

Ingredients You'll Need

The 3 ingredients needed to make easy cornbread.

Jiffy Cornbread Mix
Eggs - Large eggs.
Peach Yogurt (Yes!). This will replace the regular milk. The peach flavor in the yogurt adds an unexpected subtle sweetness to the cornbread. After you try this, you are going to love it!
A little oil, melted butter, or bacon grease for the skillet.

That's it!

How to make this Easy Skillet Cornbread

Preheat the oven to 400F and position the rack in the center.

Prepare the batter: Combine the cornmeal mixture, eggs, and yogurt in a large bowl and mix until combined. This will be a thick batter, and that's ok! (Don't forget to stir the peach yogurt before adding it to the mixing bowl if you are using a fruit at the bottom type.)

Mixing ingredients in a bowl for cornbread.

Prepare the skillet: Grease, butter, or oil the skillet or baking dish making sure to coat all sides. Pour batter into the skillet or baking dish and spread it in a nice even layer.

Would you like to save this recipe?

Enter your email, and I'll send it straight to your inbox.

Bake: Bake for 18-22 minutes or until the top is golden brown.

Easy 3-ingredient cornbread in cast iron skillet.

Cool and serve: Cool for 5- 10 minutes, slice, and serve with some honey butter on the side!

Fun Additions

Mix cheddar cheese and chopped jalapenos into the batter for a spicy and cheesy cornbread.
Add fresh corn kernels and a little sugar for a sweet cornbread.
Mix in veggies.

What to Serve with Homemade Cornbread

Homemade Chili
Pork Chops
Air Fryer Blackened Chicken
Apple Pecan Salad
Brussels Sprouts
Fried Chicken

Sweet Butters to Serve with Corn Bread

Honey Butter- Mix softened butter with a little honey (to taste).
Peach Jalapeno Butter - Combine peach preserves with soft butter and minced jalapeno.
Maple Butter- Combine maple syrup and room-temperature butter for an alternative to honey butter.

Leftover Cornbread Ideas

Cornbread stuffing
Crispy Cheddar Crusted Cornbread

More Easy Bread Recipes

Skillet corn bread with garlic butter and flowers.

Storage, Reheating and Freezing Instructions

TO STORE:

Room Temperature: If you’re planning to eat the cornbread within a couple of days, you can keep it in an airtight container or wrap it tightly with plastic wrap and store it at room temperature.
Refrigerator: For longer storage, place the cornbread in an airtight container or wrap it well with plastic wrap, then put it in the refrigerator. It should be good for up to a week.

TO REHEAT:

Oven: Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and heat for about 5-10 minutes, or until warmed through. If it's in a container or covered, you can add a bit of moisture (like a small splash of water) to prevent it from drying out.
Microwave: Place a piece of cornbread on a microwave-safe plate. Cover it with a damp paper towel and microwave on medium power for 10-20 seconds. Be careful not to overheat, as it can make the cornbread dry.
Skillet: My favorite! Heat a skillet over medium-low heat. Add a small amount of butter or oil, then place the cornbread in the skillet. Heat it for a few minutes on each side, or until warmed through.

TO FREEZE: Make sure the cornbread is completely cool before freezing to avoid ice crystals forming. Wrap the cornbread tightly in plastic wrap, then place it in a resealable freezer bag or an airtight container. Cornbread can be stored in the freezer for up to 3 months.

Thawing:

Room Temperature: Remove the cornbread from the freezer and let it thaw at room temperature for a few hours.
Oven: If you prefer, you can reheat it straight from the freezer. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.
Microwave: If you’re in a hurry, you can microwave frozen cornbread, but it might turn out a bit drier. Follow the same instructions as for reheating from the refrigerator, but add extra time as needed.

Recipe

Easy 3 Ingredient Cornbread

My friend Mariah's easy 3 ingredient cornbread is quick to make and absolutely delicious! This simple recipe makes crumbly, yet tender cornbread with crispy edges in under 30 minutes - with minimal effort!

5 from 1 vote

Click the stars to rate.

Print Recipe Pin Recipe

*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5

Cook Time 22

Total Time 27

Course Side Dish

Cuisine American

Servings 1 slice per person

Calories 179 kcal

Equipment

1 Cast Iron Skillet 10 ¼inch or 9X13 Baking Dish