In a Jiffy Cornbread Mix
Cornbread is a staple down here in the South and from what I can tell, a treat no matter where you’re from. Having a cornbread mix handy is just good thinking and is very cost-effective. This recipe is easily made in bulk so that you can simply scoop out the amount you need, or use as it is written for a single batch of a dozen corn muffins or a pan of buttery cornbread.
I keep a lot of mixes made up here on our little half-acre homestead. Cornbread mix is a must-have at all times. We eat it for breakfast, lunch, and supper. I enjoy mine with a big glass of cold milk.
A Few Tips
I give the directions for muffins and pans of this golden classic, but did you know you could also make them up like pancakes? Make up a batch of batter like normal and heat up a skillet with a little oil or lard. Scoop a ladle of the batter in the grease (has to be good and hot!) and let brown on one side to set. Flip and repeat. Corn cakes drizzled with butter and honey is Oh My Gravy Good!
I suggest keeping your electric mixer in the cabinet for this one. Overmixing is just a no-no. Plus, those lumps you see in the batter will resolve themselves in the baking process.
My sweet late husband, David, loved a good crust on his cornbread. To do this, he would put bacon drippings, lard, or oil in a cast-iron skillet and set it in the oven while it’s preheating. The grease would be really hot and sizzling when he took it out. He then poured the batter in the pan over the grease and the crust started baking before the cornbread! It made it very flavorful and the contrast in textures from the crust and the bread set it off nicely.
Using buttermilk or a buttermilk substitute in this recipe will make the cornbread rise more and become fluffy, but it is still soft and delicious with whole milk.
A fun treat for the kids (and for me, to be totally honest) is to cut up hot dogs and stick them in the muffin batter. If you like corn dogs, these corn dog muffins are a great shortcut!
I save the gallon ice cream tubs for my bulk mixes and it has saved me many times. I don’t have to go out and buy containers for the big mixes when my dear husband eats enough ice cream for 10 families. They hold 5 pounds of dry mix easily.
The tubs are handy but I prefer using glass over plastic containers when I can. Half-gallon or quart jars hold quite a bit of mix and stay air-tight. Pint jars are great for holding single batches and glass is terrific for smaller storage.
In a Jiffy Cornbread Mix
- 1 1/3 cup All-Purpose Flour
- 1 cup Yellow Cornmeal
- 2/3 cup Sugar
- 2 Tbsp Baking Powder
- 1 tsp Salt
- 4 Tbsp Vegetable Oil
To Make Muffins or Pan Bread
- 2 Eggs
- 2/3 cup Milk or Buttermilk
- 1 cup Shredded Cheese
- 1 can Whole Kernal Corn drained
- 1 2-oz can Green Chilies
- 1 Jalapeno diced fine
- 1 medium Onion diced
- 1/2 cup Pimintoes chopped
- Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl and mix well.
- Add the vegetable oil to the dry ingredients and stir until all the lumps are gone. It will look grainy but smooth.
- This is your basic mix. Store in an airtight container for future use.
To make muffins or pan bread
- Preheat oven to 400°F and spray muffin pan or baking dish with non-stick cooking spray.
- Add any of your optional ingredients to taste.
- Combine mix with eggs and milk and mix well.
- Fill pan half full and bake 15-20 minutes for muffins and 20-25 minutes for pan bread.
I hope your family enjoys this recipe. Drop a hint in the comments below if there are other kitchen staples you would like to see here and let me know how this recipe worked out for you. What you did to tweak it for your family to make it Oh My Gravy Good?