“Jiffy” Cornbread Mix is one of those things you can make from scratch so easily at home if you don’t have the store-boght box at hand. You just mix yellow cornmeal with all-purpose flour, baking powder, sugar, salt and oil, put it in a glass jar and keep in refrigerator or store in zip-lock bags in your freezer.
Use this homemade mixture in any recipe that is calling for a box of Jiffy Corn Muffin Mix. In this way you can make your cornbread, corn muffins, casserole, stuffing (dressing), pudding, quiche, waffles, pancakes of fritters in no time. You just need to add 1 egg and 1/3 cup of milk (buttermilk, Greek yogurt or sour cream) to the mixture.
If you are wondering how to make the cornbread extra moist, I’ll share few tips with you. Add 4 more tablespoons of oil or melted butter to the mix and let the better stand for about 20 minutes so that cornmeal absorbs moisture. In this way your cornbread or muffins will be less crumbly and gritty and not too dry.
Depending on your preferences, you can add some grated cheddar cheese, creamed corn, jalapenos, chilies, pimiento, chopped onion or zucchini to the “Jiffy” Cornbread Mixture. If you prefer sweet cornbread, add some more sugar, brown sugar or honey and vanilla.
Cornbread can be baked or made in a skillet on the stove top.
- 1/2 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/4 tsp salt
- 2 Tbsp sunflower or vegetable oil
Mix all ingredients together. Keep for about a week in a glass jar in your refrigerator or store in zip-lock bags in your freezer.
- "Jiffy" Cornbread Mixture see recipe above
- 1 egg
- 1/3 cup milk or yogurt or sour cream
- 4 Tbsp oil or melted butter adds moisture
- 1-3 Tbsp sugar 1/4 cup, for sweet cornbread
- 8 oz creamed corn
Mix all ingredients. Fill oiled muffin tins and bake at 400 F for 15-20 minutes.
(Recipe Adapted from Food.com)