Corn Bread in a Jiffy

While spring brings warm weather and flowers, the occasional rogue cool day makes its appearance. Soup is still on the menu in my house, so cornbread is a must-have side. This recipe tastes exactly like the Jiffy mix and makes the same amount, but it's homemade with no additives. What's not to love?! Feel free to make several batches of dry mix to have on hand.

 

Corn Bread Mix:

2/3 cup all-purpose flour
1/2 cup yellow corn meal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt

Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk.

To make corn muffins: Preheat oven to 400 degrees F. Combine above mixture with 1 egg, 2 tablespoons of vegetable oil, and 1/3 cup milk. Fill muffin tins 1/2 full. Bake for 15-20 minutes Makes 6 muffins.  

*Don't forget to top your cornbread with some tasty local honey!