From Scratch to Scrumptious

Did you grow up eating Jiffy corn muffins? That tasty little muffin was so easy to throw together, I didn’t think it could get easier. I was shocked to find that cornbread could be made from scratch in about the same amount of time that it takes to make a mix.

This cornbread tastes just like the Jiffy corn muffins: sweet! It perfectly pairs with a salty meal like ham steak, ribs, or gumbo.

I can’t stand a dry, crumbly cornbread. Too much mess to eat, and honestly, not that enjoyable. This cornbread is just perfect: moist enough to skip the butter! (Not that you have to…)

Flour: all-purpose flour. Measure by gently spooning flour into the measuring cups and then level off the top. Alternatively, measure by weight.

Cornmeal: This is made from coarsely ground, dried corn. Note that it is not the same as corn flour, which is more finely ground.

Sugar: granulated sugar. Just the right amount to remind you of the sweet cornbreads of your youth.

Baking Powder

Salt

Egg: Be sure to beat the egg well before adding to the remainder of the ingredients to avoid streaks of cooked egg in the cornbread. Yuck!

Milk: Any milk works fine. I always bake with 2%.

Vegetable Oil: Using oil makes this cornbread very moist.

Just about as easy as throwing together a mix from a box! In a medium mixing bowl (preferably wider than deep), combine flour, cornmeal, baking powder and salt.

Separately whisk the egg until well scrambled. Add in the milk and oil, whisk to combine.

Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir until just mixed together. Don’t over-mix the batter, or the cornbread could be tough.

Grease a round cake pan with Magic Cake Release. Pour the batter into the pan and bake at 400°F for 20-25 minutes.

I have tried using a square baking dish to get nice, even pieces, but the center never baked right. I still had a raw center while the edges were getting too dark.

If you are troubled by the shape a round pan gives you, make muffins instead!

Because this cornbread is so moist, it should be stored loosely-covered like you would store a muffin. If you store it on a plate or in the pan, cover with foil. If you store it in Tupperware, leave one corner of the top cracked open.

This cornbread will store well at room temperature up to the day after it’s baked.

Yes! This recipe makes twelve muffins. Line a muffin pan with muffin cups or grease each well with Magic Cake Release. Fill 2/3 to 3/4 full and bake at 400°F for about 15 minutes until the tops are golden brown.

I do not recommend baking this cornbread in advance. Because it is very moist, it only lasts 1-2 days past baking.

This batter can’t be fully made in advance, because the baking powder will start acting as soon as it gets wet.

You can however, bake and freeze the cornbread for an easy side later.

Here’s how to prep in advance: Put the dry ingredients in a quart-sized jar. Mix up the wet ingredients and pour into a separate quart-sized jar. On baking day, pour both jars into a bowl. Mix and bake as usual.

Yes! This cornbread freezes beautifully. Freeze it tightly covered and remove it from the freezer in the morning the day you plan to serve it.