1 pkg. Jiffy corn muffin mix
1 pkg. Jiffy yellow cake mix
1/4 stick butter

Prepare corn muffin mix according to directions on package. In a separate bowl, prepare cake mix according to directions on package. Carefully fold the muffin mix into the cake mix until well blended.

Heat a heavy iron skillet in a 425 degree oven. Remove skillet from oven very carefully to avoid burns, dot bottom of pan with butter and spread around sides and bottom of pan as it melts. Pour in desired amount of batter. Large amount makes a softer cornbread. I use only about half the batter as we like a crispy crust on our cornbread. I then use the remaining batter for corn muffins, which I then freeze after they are baked.

Serve hot, with butter. Taste is sweeter than most cornbreads, and a sure hit! NOTE: Regular baking utensils may be used, but these will not result in a crisp crust.