Jiffy Knock off

For years I made and LOVED Jiffy cornbread mix.  I always had several boxes in the pantry back in our processed food days.  Since we switched over to more natural eating I just couldn’t make them any more.  I looked up the ingredient list again to see exactly what’s in the mix.  Here is what I found in one box of Jiffy cornbread:

INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.

So I’ve been searching and searching for a “real food” knock off version.  I’ve probably tried about 10 different recipes.  Each one not being quite right.  I wanted one that didn’t call for buttermilk so that it’s easy to make with ingredients I usually have on hand.  I played around with different combinations and came up with one the whole family likes.  I really didn’t want to include any white sugar but the texture and taste was never quite what I wanted without it.  So I figured I could live with 1 tablespoon.  These are definitely not as sweet as Jiffy but they are definitely better for you!

We don’t eat a ton of cornbread but we do like to eat it with black eyed peas in the winter and purple hull or cream peas in the summer.  Peas, cornbread and a salad or a green veggie make a great meatless meal.

Ingredients:

1/2 cup cornmeal
1/2 cup flour (I used white whole wheat)
1/2 T baking powder
1/2 tsp salt
1T sugar
1 egg
1/2 cup milk
2 T honey
2 T butter, melted and cooled

Directions:

Preheat the oven to 400 degrees.  Combine dry ingredients in a medium mixing bowl.  Mix the wet ingredients together in another bowl.  Slowly add the wet ingredients to the dry, being careful not to over mix.  Pour about 1/4 cup of the mix into each muffin cup.  Bake for 12 – 15 minutes, being careful not to overcook.

This recipe makes about the same amount as one box of Jiffy.  I was able to get 6 medium or 8 small muffins.

black eyed peas and cornbread

7 thoughts on “Honey Cornbread Muffins (A Real Food Jiffy Knock-Off)

  1. I doubled this recipe and cooked it on high in my crockpot today and it turned out great (I lined the bottom with parchment paper and it came out no problem)! I still prefer baking cornbread but with the summer heat I just couldn’t bear to turn on the oven. Thank you for a real food version of a family favorite!

    • I’ve never made cornbread in the crockpot. What a genius idea! Thank you so much for sharing your feedback. I may just have to try that out. And I totally get it about the heat. It’s starting to wear on us too. 🙂

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