I grew up in the South and consequently ate a fair amount of cornbread in my youth. My grandma always made Jiffy mixes, which are sweet, so my own from-scratch recipe is an approximation of that flavor. I’ve had non-sweet cornbread, but I prefer it this way. Don’t sue me; I know that sweetened cornbread is not traditional. I don’t care much for tradition if it gets in the way of taste.
Preheat the oven to 400 and grease a muffin pan or an 8 X 8 pan.
Stir all the ingredients together in a bowl. (I’ve never had any trouble with the final result by just mixing it all together in this order, not taking any trouble to separate the dry and wet ingredients as I would for a typical muffin recipe. This recipe is less picky.) The batter will be a little lumpy, but that’s okay.
¾ c. cornmeal
1 1/4 c. milk
1 c. flour
2 1/2 t. baking powder
1 t. salt
1/3 c. sugar
1/4 c. oil
Measure the batter into 12 muffin cups or pour it into the prepared 8 X 8 pan. Bake the muffins at 400 for 15 minutes or the bread at 400 for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Corn muffins are the perfect accompaniment to Hoppin’ John on a New Year’s Day.
Cornbread Just Like Jiffy’s Mix
- 8×8 pan
- 3/4 cup cornmeal
- 1 1/4 cup milk
- 1 cup flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1 egg
- 1/4 cup oil
- Preheat the oven to 400 and grease an 8×8 pan. Or, prepare a muffin pan with liners or spray.
- Add the ingredients in order to a bowl and mix together until just combined. The batter will still have some lumps, but that's okay.3/4 cup cornmeal, 1 1/4 cup milk, 1 cup flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt, 1/3 cup sugar, 1 egg, 1/4 cup oil
- Pour the batter into the 8×8 pan or muffin cups. Bake at 400 for 25-30 minutes (bread) or 15 minutes (muffins). Serve with butter and honey.