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Just like Jiffy cornbread

2009 October 28
by brannyboilsover

The Omnivore’s eyes widened and brightened with a twinkle when I mentioned we were having cornbread for dinner while driving to the grocery store to pick up some remaining ingredients. 

But then, you could sort of see the gears turning in his head as he reviewed his recent experiences with stuff I call cornbread.

He thought about the Lemon Thyme Cornbread (recipe posted below) that I had recently made (and he had recently poo-pooed).

He thought about the Mini-Cornbread Puddings I had recently presented to him, and remarked on the overwhelming gumminess.

And because I let the lemon-thyme cornbread remarks slide, I defended the cornbread puddings immensly.  They are supposed to be moist!  It is PUDDING!

And finally, in the sweetest of all voice, the Omnivore asked, “Can’t we just have Jiffy?”

And, much to his surprise, I answered in a meek, “Yes.”  And he was thrilled.  He bolted into the grocery store and grabbed a box o’ Jiffy and was ready for the cornbread he’s been waiting for all his life.

And then I crushed his dreams by informing him that I’d be making a knockoff Jiffy cornbread recipe from scratch at home.

cornbread

And it was true.  This recipe tasted JUST LIKE JIFFY.  So, if that’s what you’re after, you can just stop here.

But there is a funny addendum to this story.  I only had white cornmeal at home.  And as you know, Jiffy cornbread has that bright yellow appearance that we all know and love (?).  And, knowing my sweet Omnivore, how his eyes can sometimes sway his tastebuds, I knew that if the cornbread didn’t appear bright yellow, it may not taste just life Jiffy.

So I *may* have added 2 drops of yellow food dye to the batter to enhance the color.

Jiffy Clone Recipe (6 muffins, adapted from here)
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil

1 egg
1/3 cup milk

Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

Preheat oven to 400F. Combine above mixture with beaten egg and milk.  Fill muffin tins 1/2 full. Bake 15-20 minutes Makes 6 muffins.

Lemon-Thyme Cornbread (adapted from Cooking Light)
1/3 cup all purpose flour
1  cup  fine yellow cornmeal
1  teaspoon  baking powder
3/4  teaspoon  kosher salt
3/4  cup  eggwhites
2/3  cup  sugar
1/3  cup  plus 2 tablespoons canola oil
1  tablespoon  chopped fresh thyme
1  tablespoon  grated lemon rind
2  tablespoons  fresh lemon juice
Cooking spray
1  tablespoon  butter, melted

Combine dry ingredients and sift.  Beat together eggs, sugar, and oil.  Add thyme, rind, lemon juice and beat.  Combine with dry ingredients until just moistened.  Pour batter into a 9 x 5–inch loaf pan coated with cooking spray.  Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.