I love cornbread and make it from scratch quite often. It is so good. Sometimes I am in a bit of a hurry and want to take a shortcut and making up this mix was my solution. This mix is the perfect substitute for any recipe that calls for a box of Jiffy Mix. It can be used to make cornbread, muffins, or even in casseroles.
- 2/3 c. all-purpose flour
- ½-2/3 c. cornmeal
- 3 T. sugar
- 1 T. baking powder
- ¼ tsp. salt
Place all the dry ingredients into a large bowl and whisk together. Add in the oil and mix until it is lump-free and relatively smooth. Store in an airtight container such as a mason jar until ready to use. Can be stored from 4-6 months.
To make cornbread:
Preheat the oven to 400 degrees. Combine the cornbread mix with one egg, 2 tablespoons of oil and 1/3 cup of milk. Mix until smooth. Pour into a greased 8”x8” square cake pan or a cast iron skillet. Bake for 21-23 minutes or until golden brown.
To make corn muffins:
Follow the directions for cornbread but instead of putting the batter into a cake pan, pour the batter into greased muffin tins. Fill each place 2/3 full and bake for 15-17 minutes or until golden brown. Will make 6 corn muffins.
Make 1 ½ cups of mix that equals to an 8.5 oz. box of Jiffy Mix. Use in any recipe that calls for Jiffy Mix. I use it my recipes such as in my Creamy Corn Casserole.
Other great mixes that I make include my: Savory Herb Rice Mix, my Spanish Rice Mix, and my Potato Soup Mix in a Jar.
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