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 me.
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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Oh I love cornbread and have a similar recipe that I got from my mom. Good ole’Texax cornbread. Love it. Great recipe.
View CommentYummy!!! We love cornbread in our home. I can’t wait to try to make a batch of this!!
View CommentThanks so much for sharing! I’d rather not have all those unidentifiable ingredients too. I Love crispy cornbread and often make Jalapeno Cornbread ~ a real favorite! Can’t do the sweet, cake like style.
xo
View CommentPat
Thanks Barb!! Will give this a try. Having NO Southern roots, but living in the South, I collect home tried and true recipes as much as I can!
View CommentHUGS, Gee
Thank you so much for the cornbread basic mix. Maybe I’m missing it, but could you please post the recipe of turning the dry jarred ingredients into a “jiffy like” cornbread?
View CommentHi – the recipe shown is the Jiffy-style cornbread mix. I make mine minus the sugar so I can make a cornbread that is either sweet or not. 🙂
View CommentOh, THANK YOU! We are having to cut back on BHA/BHT because of an allergy (newly discovered, after 54 years), and this will really help!
View CommentWhat are the wet ingredients for the mix and the quantities? I love Jiffy cornbread, but would also prefer to make my own mix.
View CommentTrudy – I will be sharing a cornbread recipe next week, but if you want to make the basic recipe, you just add 1 egg, 1/3 cup milk and and 2 Tbs oil. Bake at 400 degrees for 15-20 mins.
View CommentThank you!
View CommentLove the recipe. I also love the crispy no sugar cornbread, but don’t know the recipe. Could you send along a recipe using your mix for the no sugar cornbread?
View CommentThanks,
Barbara Moore
Barbara – I will be sharing a sweet cornbread and a non-sweet crispy cornbread next week. 🙂
View CommentI like the idea of making a larger batch of the mix to store and keep on hand. If I do this, how much of the cornbread mixture do I add to the wet ingredients?
View CommentJessica,
View CommentThe recipe given is for one batch of cornbread. I make about 6 batches of the recipe shown to fill my jar. Then, just dip out the single recipe given to make a pan of cornbread, about the same size as a Jiffy box. Does that make sense?
I use the Jiffy stuff when I make chilli. I use two boxes and instead of milk I add a can of cream style corn. I am going to make your recipe because of no additives. Thank you for sharing.
View CommentThank you!
View CommentFabulous! I am trying to avoid the preservatives, too. Thanks!
View CommentI mixed up 4 batches of your cornbread mix..Tonight (Monday Jan.19) I started to make cornbread and got out my mix and your directions…lo and behold you did not give the measurements for a skillet of cornbread…The mix has cornbread.flour etc. so how much of the mix does one use?1cup? 2Cups?
View Comment1/2 cup” etc. The dry ingredients must balance with the wet ones I think. Thank you I am anxious to try the bacon cheese recipe. Jere Ps. I am late so hope you receive this..but no cornbread tonight
Hi Jeret – go back to the recipe shown. It has the full recipe to make one complete cornbread recipe. The wet ingredients are under the Instructions part. Sorry I am just seeing this. 🙂 Barb
View Comment