Description
Crispy-edged, tender Jiffy Cornbread Pancakes made in a skillet using a simple Southern hoecake-style method.
Ingredients
Scale
- 1 box Jiffy corn muffin mix
- 1 large egg
- 1/3 cup milk
- 2 tablespoons vegetable oil or melted butter
- 1 tablespoon sugar (optional)
- Oil or bacon grease for frying
Instructions
- Combine Jiffy mix, egg, milk, and oil in a bowl and stir until just smooth.
- Heat a cast iron or nonstick skillet over medium heat with oil or bacon grease.
- Spoon batter into the skillet to form small pancakes.
- Cook until bubbles appear and edges set.
- Flip and cook until golden brown on the second side.
- Remove from skillet and repeat with remaining batter.
Notes
- Cook over medium heat to prevent burning.
- Bacon grease adds traditional Southern flavor.
- Do not overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Southern
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg