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.
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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
- 8-inch Cast Iron Skillet, 9X13 Baking Dish, or 8-inch ovenproof skillet.
Ingredients You'll Need
- 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.)
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.
Bake: Bake for 18-22 minutes or until the top is golden brown.
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
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
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Equipment
- 1 Cast Iron Skillet 8 inch or 9X13 Baking Dish
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)
Would you like to save this recipe?
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Instructions
- 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.)
- 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.
- Bake: Bake for 18-22 minutes or until the top is golden brown.
- Cool and serve: Cool for 5- 10 minutes and serve with your favorite butter on the side! (see below for ideas)
Notes
Butter Ideas:
- 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 Ideas:
- Cornbread stuffing
- Crispy Cheddar Crusted Cornbread
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