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Jiffy Cornbread




Source of Recipe


My own


Recipe Introduction


This is just a couple of pointers to making my day-to-day cornbread. I have always liked Jiffy. I loved Grandma Jean’s cornbread – it was white and drier and not sweet – but I never got her recipe unfortunately. Luckily, I’m not one of those people who only like one kind of cornbread and even more luckily, Jiffy fits the bill for me. I even make it slightly sweeter by adding a little sugar. To reheat leftovers, heat in the CSO on Bake/Steam for 7 minutes at 325F.


List of Ingredients




1-8.5 box of Jiffy Corn muffin mix
1 egg
1/3 cup milk (you can use buttermilk if you have some to use up)
1 T. sugar
2-3 T. good bacon grease


Recipe



Put the bacon grease in an 8-inch iron skillet and place in the oven. Heat to 400F. By the time the oven has completely heated, the skillet and grease are probably hot enough.

While the skillet is in the oven mix the Jiffy, the egg, milk, and sugar in a bowl. Do not overmix – lumps are good. This mixture can sit for up to 20 minutes. When the skillet is hot, pour the batter into the skillet. The melted grease should bubble up around the batter – this creates a crispy crust. Bake for 15-20 minutes. There should be a little bit of a crown, crispy sides, and a browned top.

Serve hot.