Copycat Jiffy Cornbread Mix
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A small-batch dry mix that equals one 8.5 oz box of boxed cornbread mix. Stir in an egg and milk, then bake in a muffin tin or small pan.
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening (or cold butter)
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Whisk the flour, cornmeal, sugar, baking powder, and salt together in a medium bowl.
- Work in the shortening with a pastry cutter or fork until the mix looks like fine crumbs.
- Keep airtight at room temperature for up to 6 months (if you use butter, refrigerate or freeze it instead).
Notes
Mix the dry mix with 1 large egg and 1/3 cup milk. Bake at 400°F for 15 to 20 minutes in a greased muffin tin or 8×8-inch pan.
Nutrition
Serving: 62g | Calories: 175kcal | Carbohydrates: 26g | Protein: 4.1g | Fat: 6.3g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 465mg | Potassium: 78mg | Fiber: 1.1g | Sugar: 7.1g | Vitamin A: 105IU | Vitamin C: 0mg | Calcium: 159mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from the whole mix with 1 large egg, 1/3 cup milk; vegetable shortening (the first choice counted), milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
