Guest Post by Jessica Smartt
After I moved to “the South,” I realized a few things about Southerners:
- They say “y’all,” and you will, too, if you live there long enough.
- They don’t know a stranger.
- They love their cornbread.
I enjoyed the first two, but the cornbread? I was never all that impressed.
That is, until I had a Jiffy corn muffin. And the world stood still.
Moist, crumbly, sweet – delicious on its own, but just perfect paired with chili (even in the summer!), my awesome Cornbread Chili Casserole, slow-cooked beans, breaded fish, Trader Joe’s White Lightning Chili, BBQ chicken…Yup, I can justify a Jiffy corn muffin for just about any meal.
Unfortunately, Jiffy muffin mix contains a lot of sugar and is held together with partially-hydrogenated lard. Ick!
I just couldn’t bring myself to kiss these golden beauties goodbye forever, so I created a homemade substitute that is every bit as delicious, but healthier. I used The Pioneer Woman’s cornbread recipe as the basis. You can make these right away, or store the mix in your pantry as a “Jiffy” substitute.
Recipe for Mix:
Whisk together the following:
- 1 cup yellow cornmeal (preferably non-GMO cornmeal)
- 1/2 cup whole wheat flour
- 2 tablespoon sugar or sucanat
- 1 teaspoon sea salt
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
The muffin mix can be doubled or tripled. If not using immediately, store mix in an air-tight container for three months.
If you have doubled or tripled your recipe, scoop out two cups of mix for each batch you’re making. For each single batch, add:
- 1/4 cup palm oil shortening, melted
- 1 whole egg
- 1 cup buttermilk*
*I never seem to have buttermilk on hand, so I do the old substitution of just under one cup of milk + 1 tablespoon plain white vinegar. Works like a charm!
Mix all the wet ingredients into your muffin mix. Stir until blended, and pour into muffin tins. Bake at 400 degrees for 15 minutes. Yield: 8-10 muffins.
Got allergies or restricted diet? (We do.) Check out my recipe for Gluten-Free, Dairy-free, Egg-free Never-Know-It Cornbread!
Jalapeno Cheddar Cornbread
- Shred 1/2 cup of cheddar cheese.
- Prepare corn muffin batter completely as described above.
- Add 2 heaping tablespoons of minced picked jalapenos (or fresh), and 1/4 cup of the cheese to the cornbread batter.
- Grease 8×8 glass baking dish.
- Pour cornbread batter into dish, and sprinkle with remaining 1/4 cup of cheese.
- Bake at 400 degrees for 25-30 minutes, taking care not to over bake.
Whole-Corn Skillet Cornbread
- Prepare muffin batter completely as described above.
- Cut corn kernels off of one ear of fresh corn, uncooked.
- Add corn kernels to batter and stir to mix.
- In cast-iron skillet, melt 2 tablespoons of palm oil shortening.
- When skillet is piping hot, add batter to skillet. Cook for 3 minutes.
- Place cast-iron skillet into 350-degree oven and cook for 20 minutes. Enjoy!