- 2 boxes Jiffy cornbread mix
- 4 T. olive oil
- 2/3 c. milk
- 2 eggs
1. In a large bowl, mix cornbread according to package directions. Heat oil in a medium skillet over medium heat until smoking.
3. Now for the fun part - the flip! The easiest way for me, was to loosed it with a spatula, then slide onto a plate. From there, I quickly flipped it into the pan, face down. (mine actually got a little dark, that's why I decreased my original 20 minute cook time to a range of 15-20). If the lid to your pan doesn't have too much of a lip on it, you could probably use that to flip it, too. (Apparently I forgot to take a picture of this step... sorry guys!)
4. Cook an additional 10-15 minutes, until underside is lightly browned (use a spatula to peek). Flip back onto a plate, brush with butter and serve! It was a big hit and I will definitely try it again!