Again, we’re just using a little, because additional fat like oil or more butter will likely be used. We’re using butter today to keep this recipe vegetarian while also providing a rich, buttery flavor and creamy, yellow color.
Unsalted Butter – used to replace the lard (animal fat) found in the boxed mix. Example: if you’re using this cornbread mix to replace the Jiffy in my corn casserole, an additional 1/2 teaspoon+ of salt is being added. Only a little is called for, because additional salt is likely going to be added when using the mix in a recipe. Whether a sweet or salty recipe is being made, salt is a key ingredient to create a flavorful final dish. Baking powder helps our recipes rise and maintain a light, fluffy texture. Baking Powder – our leavening agent which contains baking soda, cream of tartar, and sometimes cornstarch. Granulated Sugar – there is a great divide over whether sugar should be added to cornbread or not, but it’s listed on the back of the Jiffy box and we’re looking to make an exact copy of it! Granulated sugar provides sweetness, enhances the flavor of the corn, and helps keeps baked goods moist and tender. #JIFFY CORNBREAD RECIPE FREE#
If you’d like to make this gluten free, try an all-purpose cup-for-cup gluten free flour blend. All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender cornbread, corn muffin, etc.Do not use self-rising cornmeal, because it contains additional leavening agents such as baking soda. It’s likely the cornmeal package won’t be labeled with anything, but it’s probably fine or medium. Cornmeal is found in fine, medium, and coarse, but most baking recipes will use fine or medium.
The only difference will really be in color. White cornmeal may be used if necessary, because there are only slight differences in flavor.
Yellow Cornmeal – dried yellow corn that has been ground and is used to add flavor and texture to recipes. With only 6 ingredients, we’re able to make an exact copy of Jiffy Corn Muffin Mix! Nobody will ever know the difference! Ingredients 😉 This copcat jiffy cornbread mix recipe is PERFECT for those times when you’ve run out of boxes and don’t have time to go to the store. Because I bake with it so much, I always assume I have some on hand…but you know what they say when you assume. The easy recipe for Corn Spoon Bread is a great way to use the copycat Jiffy mix and can be made in one 9×13-inch baking dish or two 9-inch pie plates.I don’t know about you, but during the holidays I go through a LOT of corn muffin mix (hello corn casserole). The homemade mix can be prepared in advance and stored in an airtight container in the fridge, where it will stay fresh for at least a month. This gives the rice flour in the GF blend extra time to absorb liquid from the batter and eliminates any grittiness than can be associated with gluten-free baked goods. Tip: When substituting gluten-free flour for all-purpose flour, I like to let the batter rest in the baking pan for 10 to 15 minutes before placing it in the oven. More recently, I’ve also used Bob’s Red Mill’s gluten-free 1-to-1 baking flour for a convenient and delicious option. Since then, I’ve served the dish countless times and no one can ever tell whether it’s been made with the store-bought or copycat mix.įor many years, I only used my gluten-free flour blend, which I concocted ten years ago when my dad developed a wheat allergy. After a specific request from a family member who missed this flavorful casserole after having to give up wheat products several years ago, I created a homemade version of the boxed muffin mix. One item on the short list of ingredients is a small box of corn muffin mix, which made the much-loved recipe for corn spoon bread off limits for gluten-free family and friends. (I often pair it with another simple comfort food– Slow Roasted Whole Chicken–along with a salad or green veggie.) 
Plus, it tastes even better when reheated, making it an ideal recipe to take to a friend in need. The easy-to-make dish goes with seemingly everything, relies on pantry staples, can be made ahead, freezes well and– perhaps most importantly– is a consistent crowdpleaser.Ĭorn Spoon Bread, as it’s called, is a welcome addition to every holiday table from Thanksgiving through Easter as well as a convenient weeknight staple. One of the recipes from my own time-honored list is a cross between baked corn and cornbread that my friend Jen gave me shortly after I graduated from college. Most of us have a short list of recipes that, for one reason or another, we return to again and again.
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