NEVER USE STORE BOUGHT AGAIN -JIFFY COPYCAT RECIPE FOR SWEET CORNBREAD #food #cooking #easy

STOP USING JIFFY AND MAKE IT YOURSELF-JIFFY COPYCAT RECIPE FOR SWEET CORNBREAD #food #cooking #easy A copycat Jiffy Mix recipe involves mixing all-purpose flour, cornmeal, sugar, baking powder, salt, and vegetable oil, then adding milk until combined. Bake the batter in a greased dish at 375°F (200°C) for 20-25 minutes until golden brown and a toothpick comes out clean. COPYCAT JIFFY CORNBREAD 2/3 cup flour 1/2 cup yellow cornmeal 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 egg 1 cup whole milk or (½ cup canned coconut milk and ½ cup almond milk) ¼ cup milk or water (put aside) Coconut or vegetable oil 1 tablespoon chia seeds (optional) Instructions Heat oven to 375 degrees and place muffin pan or cast-iron skillet inside. Whisk together the flour, cornmeal, sugar, baking powder, salt, and chia seed if used. Next, add milk of choice and egg. Mix, but don’t overmix, or the cornbread will be tough. Add more milk or water until the cornbread batter is like a cake batter. Take the pan out of the oven and add the oil of choice, about ¼ cup, to a large skillet. If using a muffin pan, add about a teaspoon of oil. If using a large pan or skillet, pour the mixture in and put it in the oven. If using a muffin pan, put about 1/3 cup of batter into each muffin cup or to ¾ full. Cook at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Enjoy.