Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Brown the butter. Melt the butter in a light-colored pan over medium to medium-high heat. Once all the butter has melted, stir continuously, scraping the bottom of the pan with a spatula to prevent the milk solids from sticking and burning. Continue stirring until the milk solids are medium brown then immediately remove from the heat and transfer to a heat-resistant mixing bowl.
- The butter will continue to brown for a little while after it is removed from the heat so transferring the mixing bowl immediately helps to prevent the butter from going past "browned" to "burnt".
- Add all the other ingredients (the Jiffy corn muffin mix, yellow boxed cake mix, buttermilk, eggs and oil) to the mixing bowl and whisk until the mixture is smooth and everything is evenly incorporated.
- Transfer the cornbread batter to a greased 9x13 inch cast iron pan (or 8-inch cast-iron skillet if halving the recipe) and bake for 38-45 minutes or until a toothpick through the center comes out with just a few crumbs.
- Serve warm and top as desired with extra butter and/or honey as desired! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Notes
- I highly recommend using browned butter but if you opt to skip this, simply melt the butter before incorporating it into the batter.
- This recipe is high-yield. For a smaller 8-inch skillet, halve the recipe. To do this, use a kitchen scale to weigh out half of the net weight of your boxed cake mix, saving the rest for next time. Halve the rest of the ingredients as usual.