4.6/5
(20 Votes)
Ingredients
- 1/2 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/4 tsp salt
- 2 Tbsp sunflower or vegetable oil
Preparation
Step 1
Mix all ingredients together. Keep for about a week in a glass jar in your refrigerator or store in zip-lock bags in your freezer.
TO MAKE MUFFINS OF CORNBREAD:
"Jiffy" Cornbread Mixture (see recipe above)
1 egg
⅓ cup milk (or yogurt or sour cream)
OPTIONAL:
4 Tbsp oil or melted butter (adds moisture)
1-3 Tbsp (1/4 cup) sugar (for sweet cornbread)
8 oz creamed corn
Mix all ingredients. Fill oiled muffin tins and bake at 400 F for 15-20 minutes.