This skillet cornbread uses Jiffy mix to keep it crazy easy. The addition of green chilis and sweet corn amps up the flavor and couldn’t be an easier way to get a delicious side the whole family will love!
If you love cornbread you should check out our easy Jiffy Cornbread Waffles…so good!
If you are anything like me, you love shortcuts and hacks that bring all the traditional flavor you love in old-fashioned recipes while keeping it fast and easy.
This cornbread, like our popular Jiffy Cornbread Waffles, uses Jiffy Cornbread Mix as a shortcut. But don’t be fooled, there is absolutely no shortcut on flavor. No sireee…all the flavor and yumminess of taking hours and hours!
Why A Cast Iron Skillet For Cornbread?
Making cornbread in a cast iron skillet with hot butter is really good because the hot butter helps create a nice crispy, golden crust on the bottom and edges. The skillet heats evenly, so the cornbread cooks well and stays soft inside. It just gives the cornbread a great texture and flavor. So, grab your oven safe skillet for the most perfect cornbread! If you like mine, you can buy it online here.
What is the secret to moist cornbread?
- Put in an extra egg yolk to help your cornbread not be so crumbly.
- Replace white sugar with a moist sweetener like honey.
- Add 1 tablespoon more butter or oil.
- Replace milk or water with creamed corn for moisture and flavor.
- Add 1 tablespoon of sour cream for more moisture.
- Don’t overbake! Don’t rely on your time…watch for when your toothpick inserted comes out clean.
Storage & Reheating
To keep your green chile cornbread fresh and delicious, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, place the cornbread in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 5 days.
When you’re ready to reheat, preheat your oven to 350°F (or use a toaster oven at 325°F). Wrap the cornbread loosely in foil to prevent it from drying out and heat for about 10 to 15 minutes until warmed through. Alternatively, you can microwave individual slices on high for 20 to 30 seconds each, but reheating in the oven helps maintain that perfect golden brown crust and soft interior.
Can You freeze it?
Yep! After baking, allow the cornbread to cool completely. Then, wrap it tightly in plastic wrap and aluminum foil or place it in an airtight freezer-safe container. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy, simply thaw the cornbread in the refrigerator overnight or at room temperature for a few hours. Reheat in a preheated oven at 350°F until warmed through and lightly browned. Having an extra pan of green chili cornbread in the freezer makes meal prep for supper a breeze — just pair it with your favorite chili, soup, or stew for a great combination that the whole family will love.
Why don’t you microwave to reheat cornbread?
While you can reheat cornbread in the microwave (just pop a slice in for 20 to 30 seconds), it’s not usually the best way to go (let’s be real…we all will still do it!). Microwaving tends to make the crust soft or a bit soggy. Reheating in the oven or toaster oven keeps that awesome texture and flavor intact, making your cornbread taste just like fresh-baked! If you have time…use the oven, you’ll be glad you did.
Tip: Don’t over-mix the batter. Cornbread batter should be lumpy when it goes into the pan.
Yummy add-ins for cornbread mix:
- 1 cup frozen whole kernel corn (thawed)
- 1 can chopped green chiles (drained)
- 1/2 to 1 cup diced green onions or scallions
- 1 cup shredded sharp cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 1/4 cup diced jalapeños for extra heat
- 1/2 cup sour cream or creamed corn for moisture
- 1 tablespoon honey or maple syrup for a touch of sweetness
- 1 teaspoon smoked paprika or chili powder for smoky flavor
- 1/4 cup chopped fresh cilantro for a fresh finish
Mix any combination of these into your cornbread batter before baking to create a deliciously customized green chili cornbread that everyone will love!
Time to love and time to play is sometimes far more important than cooking! But, tasty cornbread is a needed commodity. Especially when making our fantastic Tex Mex Eggs Benny (seriously…have you tried that recipe yet? Holy yum!).
Serve it up with a poached egg for breakfast, or some oven baked chicken drumsticks for supper…you can’t go wrong!
We think the trick to cornbread that tastes authentic and amazing is cooking it in a skillet or heavy pan. So, grab your oven safe skillet for this job! If you like ours, you can buy it online here.
Tip: Don’t over-mix the batter. Cornbread batter should be lumpy when it goes into the pan.
Green Chili Cornbread
Ingredients
Method
- Note: We used a 9 inch skillet for 2 cornbread mixes.
- Most likely you will need melted butter for your cornbread mix. Melt that butter in your skillet, in the oven. Swirl it around the pan and put it in your mix…follow the package directions. (if your mix doesn’t use melted butter just melt 1 tablespoon in your skillet)
- Mix your corn and chili’s into the cornbread mix. Pour into your hot, buttered skillet.
- Sprinkle the green onions on top of the batter. (you can also sprinkle cheddar cheese on top if you want…you know, for extra!)
- Bake according to the package directions (note, if you are using two packages you will need to add on time…about 10 minutes.)…about 35 minutes.Let cool and eat!
Nutrition
Tried this recipe?
Let us know how it was!Try this easy skillet cornbread in our Tex Mex Eggs Benedict…
You know…that’s a great idea! I would love to know how it works!
Hey Nellie I just wanted to know if……you could possibly use this same recipe for waffles? I’m going to try it out and then I’ll let you know and send you a picture!
Marcia B.