This homemade cornbread mix recipe makes the equivalent of 5 boxes of Jiffy Corn Muffin mix. Keep some on hand for quick baking any time of day.
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Cornbread is a quick and easy side dish or bread option to go alongside chili or served with honey for breakfast. Those boxes of Jiffy Corn Muffin mix make it so easy to dump and go, but what if you're out or are looking for a more cost-effective way to cook at home? This homemade cornbread mix is a delicious Jiffy copycat recipe and costs just pennies per batch.
All-Purpose Flour: You will want to use All-Purpose flour here, not Whole Wheat. However, if you are gluten-free, you can use an equal measurement of gluten-free flour as a substitute.
Cornmeal: For the cornmeal, you can use white or yellow. I recommend that you go for a small or medium grind on the cornmeal. If you use course-ground cornmeal it may be too gritty for your taste. The bag or container will state what kind of grind the cornmeal is.
Vegetable Shortening: I'm sure you're wondering why we are using vegetable shortening rather than butter or vegetable oil. The reason is that vegetable shortening is a vegetarian shelf-stable option that is really affordable. It also makes for a very tender crumb when baking the cornbread or corn muffins.
Granulated Sugar: Regular granulated sugar will work perfectly.
Baking Powder: Make sure that you are using baking powder, not baking soda. You'll find this in the baking aisle next to the flour.
Salt: Baking is one of the few times I really recommend using table salt. It is finer than sea salt and fully incorporates with the other dry ingredients.