Today, I’m going to share another kitchen staple that I (Kim) have been making for years. Cornbread is an essential staple of any proper Southern kitchen, and as a born and bred Texan, this mix sees a lot of use at my house.
Have you ever looked at the list of ingredients on a box of store-bought cornbread mix? It’s seriously no bueno. ?
This copycat cornbread mix is so easy to whip up in advance and store in a jar in the refrigerator until needed. Toss some vegetables in it for a quick breading or combine the mix with an egg and sour cream, and you’ve got yourself a fast and easy cornbread, corn muffins, corn casserole or cornmeal fritters. The sky’s the limit! ?
The best part is, when you make it yourself, it’s so easy to elevate the ingredients for a much healthier product. For example, I like to use organic sprouted cornmeal and sprouted whole-grain spelt as the base of my recipe. Use a high-mineral salt and a healthy, high-smoke-point oil such as avocado or ghee, and you’ve turned a junk convenience food into sometime that’s actually quite nutritious – without sacrificing the convenience factor ??
- 2-2/3 c all-purpose flour
- 2 c organic yellow cornmeal
- 1 c granulated sugar
- 1/4 c baking powder
- 2 tsp salt
- 1/2 c high-smoke-point oil such as ghee or avocado
- Combine all ingredients in a medium-sized bowl and stir with a fork until evenly mixed; break up any clumps (you could also pulse in a food processor)
- Transfer to a large mason jar, cover and refrigerate
- Keeps for several months in the refrigerator
8.5 oz = 1 box of Jiffy mix
Combine 8.5 oz with 1 egg and 1/3 c milk or sour cream to make the cornbread muffins or "Johnny" cake from the Jiffy box.
For the cornbread/Johnny cake, pour batter into greased 8” square pan; bake at 400F for 20-25 minutes or until golden brown.
For the muffins, pour batter into greased muffin tins or paper baking cups; bake at 400F for 15-20 minutes or until golden brown.
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