If I had a dollar for every time one of my kids complained about something I set out for a meal on the table, well, I’d be in Tahiti living it up. 🙂 So, when I decided to make cornbread a main dish for dinner for them tonight, and heard cheers all around, I knew this was something I needed to add to my “staples” in the kitchen… and somehow leave Jiffy’s crippling ways out of it. (Don’t get me wrong, I love Jiffy, but I am so crippled when I don’t have some in the cabinet!) So, I went on the hunt for cornbread mix I could make in bulk at home to have on hand. This was harder than I thought since every recipe called for some sort of unhealthy lard-like substance. Then I found this one, here, and decided to share it with all of you, with a fun picture to make it all the more appealing. 🙂 I hope you enjoy the convenience and health of your own homemade cornbread mix!
Homemade Cornbread Mix
¾ cup cornmeal
¾ cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
Mix all ingredients together. Store if needed.
When ready to use, mix in a separate bowl:
¾ cup skim milk
2 tablespoons vegetable or Canola (healthier) oil
Add the wet ingredients to the cornmeal mix and stir until just incorporated.
Preheat oven to 425 degrees.
Cook for 20-25 minutes if using a 8×8 baking dish, or 15-20 minutes for muffins, removing the muffins or bread from the oven when the center is no longer jiggly and the edges are slightly browned.
TIP: I like to also add, OR substitute applesauce for the oil. Try it both ways, see how you like it. For extra moist and less crumbly, use Canola oil AND applesauce. I usually throw in about 1/4 to 1/3 cup of applesauce. For a touch of sweetness, add a little honey (a couple Tablespoons) to the batter before you bake it. Enjoy!!