Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup unsalted butter, melted
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup scallions, thinly sliced
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp unsalted butter (for skillet coating)

Instructions:

  1. Place an 8-inch cast iron skillet in the oven and preheat to 400°F (200°C) to ensure a crispy crust.
  2. In a mixing bowl, whisk together the melted butter, egg, sour cream, and buttermilk until the mixture is smooth and pale.
  3. Stir in the Jiffy mix, salt, and pepper.
  4. Gently fold in the shredded cheddar and scallions using a spatula until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven, swirl in an extra tablespoon of butter to coat the sides, and pour in the batter, smoothing the top.
  6. Bake for 20–25 minutes until the edges are deep golden brown and a toothpick inserted into the center comes out clean.