Cornbread for a Crowd
Jiffy Corn Muffin mix is surprisingly accommodating. It costs 50 cents a box. I’m not saying it’s particularly nutritious. I’m not even saying it’s wonderfully delicious. All I’m saying is it tastes good. I know it like family and, while it may have it’s flaws, it is still practical, available and can be dressed up to please on short notice.
I grew up with Jiffy. That little blue box always seemed to be tucked somewhere in my family’s kitchens. I remember a recipe in Aunt Hen’s handwriting for Fancy Corn Muffins that exchanged sour cream for the milk in Jiffy Corn Muffin mix. I found another recipe, from my cousin, in the Family Heritage Cookbook for a favorite Corn Casserole using a box of Jiffy.
For my purposes this week I combined the two, and changed them. Here’s cornbread that can be thrown together fast and inexpensively for a crowd. It bakes in fifteen minutes, two 9 X 13 pans at a time.
Fast and Easy Cornbread
½ cup sour cream
½ cup buttermilk
½ cup corn oil
2 Tablespoons honey
2 8-oz boxes corn muffin mix
Preheat oven to 400 degrees.
Lightly beat eggs. Whisk in sour cream, buttermilk, corn oil and honey. Blend in corn muffin mix.
Let batter sit 5 minutes.
Stir again and spread the batter in a 9 x 13 inch baking pan.
Bake at 400 degrees for 15 - 20 minutes.
Note: While the cornbread baked, I dug around on the Internet in an effort to assess the weight of this culinary transgression. That ingredient list on the side of the box is certainly nothing to brag about but while Jiffy has it’s share of detractors there also appear to be a great many fans who wouldn’t pass a holiday without a Corn Casserole that starts with a Jiffy cornbread mix. Other Internet fans mix Jiffy with Yellow Cake Mix for a soft sweet cornbread.
By the time the bread was finished baking I was feeling much better about the whole enterprise. I love to bake from scratch but I also have my fair share of those days when I remember a healthy appreciation for an economical box of Jiffy.