Last year, right before Thanksgiving, The Hubbs walked in and found
me literally in tears. Over to the side, one of the quite frightened and
panicked cats was not too happy, either. You see, I had been putting together
a large batch of Homemade Cornbread Mix…and I dropped it.
Mix, Jar, Scoop.
The whole thing.
It was scattered all over the kitchen, the cabinets, me –
…and a very, fluffy, not-so-happy cat.
(Not quite sure she has fully forgiven me yet, either.)
The worst part, it was right before my Thanksgiving dinner preparations
were to begin began in earnest. So, in other words…I HAD to make another
grocery store run to replace the ingredients that were woefully clinging for
dear life to almost every surface and crevice of my kitchen.
And my cat.
Not to mention, the other three cats were scared out of their mind from the
noise. NO, not the sound of the jar breaking, but from me testing my
“Cuss like a sailor” skills. 🙂
So, off I go to the grocery store for the bazillionth time that week.
Because, everyone knows a Southern gal simply cannot cook Thanksgiving
dinner without cornbread. You need two kinds of cornbread just for the
dressing alone. Then, you need cornbread for eating with the dinner.
In this family, I have to make two kinds.
A sweeter cake-like cornbread, and a thin crispy-all-the-edges cornbread
made in a square, cast-iron skillet.
(Everyone fights over the four corners because they are the crispiest.)
So, you see…there be a whole lot of cornbread makin’ at The Everyday Home.
I have been making my own Homemade Cornbread Mix for years.
I know there is this product on the market called Jiffy that everyone loves.
And, it’s really not that expensive. About 75 cents a box.
(remember when they used to be 4 for $1?)
But, I would rather not have ingredients added into something so simple as
ground corn and baking soda, that I cannot pronounce the names. It costs me
about 30-cents a serving, and best of all – there is no added Silicon Dioxide
or BHA Preservative or Sodium Acid Pyrophospate.
With this basic Homemade Cornbread Mix, you can bake a batch of
Cheesy-Bacon Buttermilk Cornbread which I will share with you soon,
or even the thin, crispy kind where you can fight over the corners pieces.
Just be careful when you’re mixing it up…and keep your cats out of the kitchen.
By the way, this makes a great gift in a jar.
Make a batch of this in a Mason Jar tied with a gingham ribbon and a
printed Recipe Card…and you, my friends, will be “gooder than gold.”
- 1/2 Cup Finely-ground Yellow Cornmeal
- 2/3 Cup All-Purpose Flour
- 1/4 teaspoon salt
- 1 Tbs Baking Powder
- 3 Tbs Sugar or Sugar Substitute
- Sift all ingredients together and store in a jar or other airtight container. When you are ready to make your cornbread, simply add 1 egg, 1/3 cup milk and 2 Tbs oil. Mix together and bake in a 400 degree oven for 15-20 mins.
- *** I make this dry mix recipe in several batches at a time to fill my jar. This jar holds about 6 batches. I also leave out the sugar from the basic dry mix recipe, so this allows me to use the cornbread mix for a sweet cornbread or a non-sweet cornbread. If you do leave out the sugar, don't forget to add it in if you want the "Jiffy" version. You can also make this and keep it in the fridge/freezer to last longer.
Now if you note, I leave out the sugar, and prefer to make a standard
cornbread mix. This gives me the option of making either a sweet cake-like
cornbread, or the non-sweet. The one we fight over. 🙂
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