It was my sister who finally found the perfect scratch recipe that imitates that Jiff mix. Well actually it is much better, but you know what I mean, it aims for the same level of sweetness and richness. I’ve fiddled with it just a tad, increasing the whole grains in it and using a coarser grind of corn, but otherwise left it pretty much as is. Which is swooningly perfect as far as I am concerned. But I am a Yankee. You have been forewarned.
Your Basic Cornbread
Adapted from Big Flavors of the Hot Sun
1 cup (126 g) AP Flour
1 cup (134 g) white whole wheat flour
1/2 cup (80 g) coarse grind yellow cornmeal
1/2 cup (84 g) medium grind yellow cornmeal
1/2 cup plus 2 T sugar
1/2 teaspoon salt
1 T baking powder
2 large eggs
1 1/2 cups whole milk
3/4 T vegetable oil
1/4 cup (1/2 stick) melted butter
Preheat the oven to 350 F. Lightly grease an 8X8 baking pan.
Whisk together the flours, cornmeals, sugar, salt, and baking powder. Set aside.
In a separate bowl, whisk together the eggs, milk, and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix briefly and then add the melted butter. Stir until just barely mixed.
Pour the batter into the greased pan and shake briefly to level the surface. Bake for 50-60 minutes, or until the top of the cornbread is brown and a cake tester inserted in the center comes out clean.
Eat while warm with good butter!