I’ve always loved the comforting taste of Jiffy Cornbread. There’s something about its perfect balance of sweet and savory that makes it a staple in my kitchen. But instead of relying on a box mix, I thought, why not make it from scratch?
Recreating this classic at home was easier than I expected, and the result is just as moist and flavorful. Whether you’re a longtime fan or new to cornbread, this copycat recipe is sure to become a favorite in your meal rotation.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
Tools and Equipment
To whip up this delicious Jiffy Cornbread copycat, you’ll need the following tools and equipment:
- Measuring Cups and Spoons
Accurate measurements ensure the perfect texture and flavor balance.
- Mixing Bowls
A large bowl for combining dry ingredients and a separate one for wet ingredients make the process smoother.
- Whisk
Helps to thoroughly blend ingredients without lumps.
- 9-inch Cast-Iron Skillet or Baking Pan
A cast-iron skillet gives the cornbread a delightful crispy crust, while a baking pan offers ease of handling.
- Oven
Preheat to the appropriate temperature to ensure even baking.
- Spatula
For transferring the batter into the skillet and serving the cornbread.
- Cooling Rack
Allows the cornbread to cool evenly, preventing it from becoming soggy.
Having these tools on hand will make the baking process straightforward and enjoyable, ensuring your homemade cornbread turns out just right every time.
Directions
Recreating this classic Jiffy Cornbread is straightforward. Follow these simple steps to achieve that perfect sweet and savory balance.
Preparation
- Preheat the Oven
I start by preheating my oven to 400°F (200°C). It’s essential to ensure the oven reaches the desired temperature before baking.
- Prepare the Skillet
Next, I grease a 9-inch cast-iron skillet or baking pan with 1/4 cup of vegetable oil. This step helps create a crispy, golden crust on the cornbread.
- Mix Dry Ingredients
In a large mixing bowl, I whisk together:
- 1 cup of yellow cornmeal
- 1 cup of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
Ensuring the dry ingredients are well combined is crucial for an even texture.
Cooking
- Combine Wet Ingredients
In another bowl, I beat 1 large egg. Then, I add 1 cup of milk and 1/4 cup of vegetable oil to the beaten egg, whisking until the mixture is smooth.
- Combine Wet and Dry Mixtures
I gradually pour the wet ingredients into the bowl of dry ingredients. Using a whisk, I stir the mixture until just combined. It’s important not to overmix to keep the cornbread tender.
- Transfer to Skillet
I pour the batter into the prepared skillet, spreading it evenly to ensure uniform baking.
- Bake the Cornbread
Placing the skillet in the preheated oven, I bake the cornbread for 20-25 minutes. I check for doneness by inserting a toothpick into the center; it should come out clean when the cornbread is ready.
- Cool and Serve
After baking, I remove the skillet from the oven and let the cornbread cool on a cooling rack for about 10 minutes. Once cooled, I slice it and serve it warm, perfect alongside your favorite dishes.
Make-Ahead Instructions
Preparing your Jiffy Cornbread copycat recipe ahead of time can save you valuable moments, especially when hosting gatherings or planning meals for the week. Here’s how I ensure my cornbread stays fresh and delicious:
Baking in Advance
- Bake Fully: Follow the recipe instructions to bake the cornbread completely. Ensure it’s golden brown and a toothpick inserted comes out clean.
- Cool Completely: Allow the cornbread to cool in the skillet for 10 minutes, then transfer it to a cooling rack to prevent sogginess.
Storing Your Cornbread
- Wrap Properly: Once cooled, wrap the cornbread tightly in aluminum foil or plastic wrap to maintain moisture.
- Refrigerate: Place the wrapped cornbread in an airtight container and store it in the refrigerator for up to 5 days.
Freezing for Longer Storage
| Step | Details |
|---|---|
| 1. Wrap Securely | Tightly wrap in plastic wrap and then aluminum foil to prevent freezer burn. |
| 2. Label and Date | Use a marker to label the package with the date of freezing. |
| 3. Freeze | Store in the freezer for up to 3 months. |
Reheating Instructions
- Thawing: Remove the cornbread from the freezer and let it thaw in the refrigerator overnight.
- Reheat in Oven:
- Preheat your oven to 350°F (175°C).
- Place the cornbread on a baking sheet and cover it with foil to retain moisture.
- Heat for 15-20 minutes until warmed through.
- Reheat in Microwave:
- Cut slices of cornbread.
- Wrap a slice in a damp paper towel.
- Microwave on medium power for 20-30 seconds until heated.
Preparing Ahead of Time
- Prepare Batter Early: You can mix the dry and wet ingredients separately up to 24 hours in advance. Store each mixture in airtight containers in the refrigerator and combine just before baking to ensure a fresh rise.
- Pre-Grease Skillet: Grease your cast-iron skillet or baking pan the night before. This step saves time on the day you plan to bake and ensures an even, crispy crust.
By following these make-ahead tips, you can enjoy the comforting flavors of homemade cornbread with minimal effort, anytime you crave it.
Serving Suggestions
When I perfected my Jiffy Cornbread copycat recipe, I knew it had to shine alongside a variety of dishes. Here are some of my favorite ways to serve this versatile cornbread:
Classic Southern Style
Pair your warm cornbread with a generous helping of butter and a drizzle of honey. This simple combination enhances the sweet and savory notes, making it a perfect side for hearty meals like fried chicken or barbecue ribs.
Chili Companion
A slice of my cornbread is the ultimate match for a steaming bowl of chili. The slightly crumbly texture soaks up the rich flavors, adding a delightful contrast to the spicy and robust chili.
Breakfast Boost
Transform your morning routine by serving cornbread alongside scrambled eggs, bacon, and a fresh fruit salad. A touch of maple syrup can add a sweet kick that balances the savory breakfast items.
Soup Sidekick
Whether it’s a creamy tomato bisque or a chunky vegetable stew, cornbread serves as an excellent accompaniment. Tear off a piece and use it to scoop up every last bit of your favorite soup.
Grilled Goodness
As a grilling enthusiast, I love serving cornbread on the grill. Wrap slices in foil with a bit of butter and herbs, then warm them over the grill for a smoky, flavorful twist.
Sweet Treat
For a dessert option, top your cornbread with a smear of cream cheese frosting or a scoop of vanilla ice cream. Adding a sprinkle of cinnamon or a handful of fresh berries can elevate it to a delightful sweet treat.
Party Platters
Cornbread is also a crowd-pleaser at gatherings. Serve it as part of a buffet spread with dips like honey butter or jalapeño ranch. It’s easy to grab and enjoy, making it perfect for parties and potlucks.
No matter how you choose to serve it, my Jiffy Cornbread copycat recipe brings warmth and comfort to any meal. Experiment with these suggestions or create your own pairings to make this classic cornbread a staple in your kitchen.
Conclusion
Making this Jiffy Cornbread copycat recipe has been a delightful experience for me. There’s something special about crafting a favorite treat from scratch and enjoying that first warm slice.
I hope you’ll give this recipe a try and find it as satisfying as I did. Whether you’re serving it at a family dinner or enjoying it solo, homemade cornbread always brings a touch of comfort to the table.
Happy baking!
