Vido's Kitchen Cornbread

Vido's Kitchen Cornbread

This recipe is really simple, and a staple in my kitchen. It's an amalgamation of several recipes I found online.

Vido's is a light, moist, and semi-sweet cornbread. 

What you need:

-One box Jiffy Corn Muffin Mix (8.5 oz)

-One box Jiffy Golden Cake Mix (8.5 oz)

(Substitute any Golden Cake mix if you can't find Jiffy, use equal amounts Corn Muffin Mix and Golden Cake mix)

-One normal sized can creamed sweet corn (I used Green Giant, but have tried several kinds)

-2/3 Cup Milk (I use whole Vitamin D milk)

-2 Eggs

-About 2 TBSP butter

-12" Cast Iron Skillet

Preheat the oven with the cast iron skillet inside to 375º F. 

Mix all ingredients except butter. Once oven is 375º, take cast iron skillet out of oven (it's heavy and make sure to use oven mitts and both hands). Liberally spread the butter all along the bottom and sides of the pan.

Pour the batter into the warm greased pan. It will look like the batter kind of floats in butter along the edges. Place back in the oven, and bake at 375º for 33 minutes, or until golden and sticking a toothpick into the cake comes out clean.

After 33 minutes, take the skillet out of the oven, and let cool for at least 30 minutes. Letting it cool is the key to the bread not sticking. 

NOTE: If you try to take the bread out of the skillet while it is still hot, the bottom will stick, so it is imperative to let it cool. Once it is cool, place a plate face down on top of the bread and flip the bread onto the pan. Use another plate to to flip the bread onto the plate.