Prep
Cook
Serves
5 mins.
15 mins.
4
One of the first breads that I can remember helping to make is cornbread. My grandmother would buy the Jiffy cornbread mixes and use them as a faster option for having cornbread sticks during the week. She worked full time, but still cooked dinner every night. I wish that I had the cornbread pan that she used to make the individual corn shaped bread. It was so cute.
I’m living somewhere now that has never heard of Jiffy mixes. I went onto the internet where there are so many great copycat recipes. Most of the websites I looked at called for the same exact ingredients and had good reviews so I figured that the muffins would probably turn out well for me.
I did change up one ingredient and that’s the amount of sugar called for. I don’t like an overly sweet cornbread so I reduced the sugar. If you prefer the regularly sweetened cornbread recipe that Jiffy uses, then follow the alternative amount listed below.
These are great served alongside a bowl of vegetable soup or chili, crumbled up as the base for collard greens or beans, or smeared with butter and a drizzle of honey.
I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram.
Preheat your oven to 400 degrees Fahrenheit. Spray or line 6 muffin tins (I don’t use liners so the bottoms and sides crisp up).
Mix all of the dry ingredients together well with a whisk to incorporate the baking powder throughout.
Add the wet ingredients and mix until incorporated.
Evenly distribute the batter amongst the muffin cups.
Bake for 15 minutes. They may need up to 20 minutes to be golden on top and pass a clean toothpick test.
Notes* Stir your flour and cornmeal well before measuring it to lighten it up a bit so you don’t accidentally measure out too much. Buttermilk can be used, but is thicker, so it may require a little more than 1/3 cup.
