Preheat oven to 375F degrees.
Pour a box of jiffy cornbread into a large bowl and break up any clumps with a fork.
Add in all of the ingredients besides the 3 tablespoon of room temp salted butter and the flaky salt. Mix together and let rest for 5 minutes.
Use 1 tablespoon of the salted room temp butter to grease your cast iron skillet (I recommend using a 10-11 inch cast iron) then sprinkle with 2 pinches of flaky salt.
Pour the batter in and gently smooth it out. Bake for 30 minutes or until golden and crispy on top.
Top with remaining 2 tablespoon of room temp salty butter while still hot so it melts into the crust. Serve and enjoy!
