Hot Skillet Corn Bread Johnny Cake

I remember sleeping over at my best friend Joanna's house in grade school, and her mom would always make this huge pan of corn bread cake for all the kids, she had 5, plus little brown me over on the weekends, and that pan of goodness was the best thing to wake up to, as we stumbled to the table in our jammies and a late night of Tom and Jerry and Alvin and the Chipmunks on VHS. Life was good. 

Fast forward to the year 2020, some 20 years later, and I'm scrambling for dinner ideas during this life of quarantine. I had forgotten all about the corn bread, but it came to mind and I knew my kids would love it. A dense, crumbly, cozy pan of Johnny Cake, the perfect blend of pancake/corn bread. 
I love mine to be pretty rich, not overly dry, and the secret ingredient of greek yogurt gives it that perfect heavy texture that is moist and hearty. i don't really like the m word, but there's no other way to describe it. And don't worry. You don't even taste the yogurt. 

We doused it with butter and honey, paired it with red skinned mashed potatoes-they were leftovers and c'mon, we've got to use everything we have and leave nothing to waste..so Johnny cake and mashed spuds is what's for dinner..

Here is the recipe for the Johnny Cake! 

you'll need:
2 boxes of Jiffy Cornbread Mix
1 cup of full fat greek yogurt 
2 large eggs
1 stick of melted butter [1/2 cup]
2/3 cup almond milk


1. preheat oven to 400 degrees. Spray down cast iron skillet. 

2.  in large bowl, combine yogurt and eggs. stir well. add in melted butter and almond milk. 

3. Add jiffy mixes and stir everything really well, so its not as lumpy, but it does not have to be perfect.

4. Carefully pour into skillet and make sure its evenly distributed. 

5. Bake for 25-30 minutes or until toasty brown. 

Enjoy!