On A Mission of Homemade Jiffy Corn Bread

My husband prefers Jiffy Corn Bread to any homemade bread that I have ever made.  I went to the internet to find a copycat recipe that he would like and I think that I succeeded. I found this one and this one and mixed a few different things.  There was another recipe that I found to make a big batch so if I get to that point, I might try it (you can find it here if you are interested)

I mixed the dry ingredients in a bowl. I was trying to think about the ratio or some of the other recipes that I use and I think that this one might have more flour which is what changes the recipe so much from the other homemade ones.

There is both salt and baking powder in the recipe.  It uses a bunch of baking powder so I was grateful that I got a huge container of baking powder from my mom for Christmas.  I was sure that I was going to be using it a lot!

I mixed all the dry ingredients together and it was pretty smooth.  This is the recipe that will be put in the jar for future recipes so that I have all the dry ingredients ready to make just like it would be with a box mix.  My pantry has my most frequently used recipes and corn bread is a quick and easy one to add to any meal.

This recipe calls for two tablespoons or melted butter or oil to mix into the dry ingredients.  You could do this before or after putting it in the jar but it seems like it would last longer if it was done after so that nothing spoiled or had to be kept in the fridge.

 After mixing the butter into the dry ingredients, I thought that it looked a lot like the standard box mix with some small chunks but mostly plain and ready to mix up.

I measured the milk and mixed in the egg in the measuring cup.

I used a butter wrapper to grease the container.  There is always a little bit of butter left on them and it is like using wax paper which I don't have.  It is super cheap and easy to store and use for later use.

I spread the dough into the 6 x 6 baker and baked at 400 for 15-20 minutes.  It was a little under cooked when I took it out so I put it back in and it was quick to finish baking.

It cooked up okay but the top was a little lumpy and not exactly like the Jiffy look to the corn bread but it tasted great.  We ate it quickly but the leftovers the next day were a little dry so I decided to make another batch with a little more milk which worked great.

I think that this is our new go to recipe with a little more milk because it is super tasty and just like the Jiffy cornbread but homemade from scratch.  I am super excited to find a recipe that my husband will like as much as the store bought mix.  It was one of the only things that I still bought the mix for because it was one of his special treats.  Now we can have it all the time.  I have the two mixes in the cupboard and I have already made it twice!! YUM!  I hope that you make some for yourself.

Copycat Jiffy Cornbread Mix

Ingredients

• 2/3 cup flour
• 1/2 cup yellow cornmeal
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons melted butter or vegetable oil
• 2/3 cup milk
• 1 egg

Mix dry ingredients and store in airtight jar or use immediately.

Add 2 tablespoons vegetable oil or melted butter, 1/3 cup milk and 1 egg. Mix well.

Spread in greased 6 x 6 baker or spoon into 6 lined muffin tins and bake for 15-20 minutes. If tops start to brown, cover loosely with aluminum foil to stop browning.  Let cool for a little bit before eating.

**Note in order to make it the same as Jiffy, I had to add a lot more milk and it turned out way better the next time!!!