Ya’ll? I love cornbread. Slap a piece down on my plate with a good bowl of chili, alongside a piece of fried chicken, serve it along side my hearty beef stew recipe or honestly? Just slather it up with butter and a tiny bit of salt and I am in Heaven. I’m not big on boxed mixes though so I needed to come up with something that fed my love of cornbread but tasted amazing too! Enter this Jiffy Cornbread Copycat Recipe.
If you like cornbread, you’ll love this homemade cornbread recipe just as much as I do. It’s not too dry but it’s also not so moist that it comes across as a cake. It’s sweet but not too sweet. Really it’s the best cornbread recipe that I’ve ever tried and once you bake it up? I’m sure you’ll agree. This recipe was one of the ones that I turned to when we started removing as many chemicals as possible from our home. We have stopped buying and started making over 60 items by this point. This one? Has been in my list of things to make instead of buy for over 10 years now. In other words? It was one of my first replaced items.
Homemade Cornbread Recipe {Jiffy Cornbread Copycat}
It really has the kind of taste that keeps you coming back again and again. I’ve tried a lot of copycat recipes, but it wasn’t until I gave up on others and made this Jiffy Cornbread Copycat that I found one to stick with. If you want to make this up ahead of time, you’ll have to do with the dry mix only. The wet mix and the finished cornbread do not freeze well. You can however make the dry mix up and store in an airtight container or freeze to use at a later date. Just write the measurements for the egg and wet ingredients along with the instructions on the baggie and you’re good to go.
You Will Need:
- 1 1/4 cups all purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 1/4 cup oil
Preheat your oven to 400°F then grease an 8×8 baking pan with butter. If you don’t want to grease a pan, you can also line it with parchment paper and give a spray with an olive oil cooking spray.
Ready to get started? In a medium mixing bowl, combine the all purpose flour, cornmeal, sugar, baking powder and salt. Use a fork (in other words, don’t use your mixer) to make sure they’re mixed together well. Once they’re combined, add the egg, milk and oil and mix well again.
Pour your batter into an 8×8 baking dish and tap it a couple of times to level it out. This should also bring any air bubbles that are down in it to the surface.
Bake at 400° for 20 minutes or until a toothpick inserted into the center comes out clean. Let it sit and rest for a minute or two then cut into square pieces. Enjoy your homemade cornbread with hot with lots of butter!
- 1¼ cups all-purpose flour
- ¾ cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup milk
- ¼ cup oil
- Preheat oven to 400°
- Combine dry ingredients in a medium sized mixing bowl. Add the wet ingredients and mix just until combined. Pour into a greased 8x8 baking dish and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
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Stacy Ott
I earned over $100,000 blogging last year! Click here to learn how to start a blog and make money blogging!
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
Hi Stacy,
Can I make this in a cast iron pan? Thanks.
It is amazing in a cast iron pan Terri!