Berries & Bourbon Cornbread Cake


  • 2 packages of Jiffy corn muffin mix
  • 1 egg
  • 1/3 cup buttermilk
  • 1/8 cup bourbon
  • 3 tbs brown sugar
  • 1 tsp vanilla extract
  • Fresh raspberries, blackberries, and blueberries


  • Preheat oven to 400 degrees and generously butter a cast iron skillet (you can also use a cake tin, but this may alter the baking time)
  • In a large mixing bowl, beat together the Jiffy mix, egg, milk, bourbon, sugar and vanilla until all ingredients are well combined
  • Pour the batter into the buttered skillet; Place the berries on-top (they will sink through as the cake bakes)
  • Bake the cake for 25-30 minutes
  • You can serve this cake straight out of the skillet if you like a rustic look, or flip the skillet over so that you can see the sunken berries. Serve with fresh whip and raspberry sauce!

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