I’ve made a lot of cornbread through the years for my family.
And growing up, I loved when my Mama made Jiffy cornbread. I loved it so much that I fed it to my family, too, for several years.
I’ve tried numerous recipes for both sweet and “unsweet” cornbread, and have never really been pleased with from scratch recipes. And when I ground my own whole wheat for it to make this kind, I almost knew it wouldn’t turn out. That it would be too gritty or too grainy, or too dense, or too something.
But determined to find one I could use til the end of time, I made it anyway.
And to my pleasant surprise, my husband said that it was the best. cornbread. ever. WOAH!
And you know what? I agree.
It’s my new forever favorite cornbread recipe.
Now, please….before you send me hate mail because it has sugar in it, please….remember I’m a Texas girl. And remember that my Mama raised me on sweet, delicious, cake-like cornbread. Oh, man, how I miss her.
I think it’s kind of funny how I use freshly ground, organic whole wheat flour and then dump a cup of sugar into the bowl, but hey…I’m trying. And it still beats the boxed mixes.
Oh, and by the way, this tastes a lot like Jiffy. Only better!
*Recipe is for a large family and makes a huge, thick pan of cornbread. Half recipe for smaller batch.*
- 2 cups whole wheat flour (I use freshly ground soft white wheat.)
- 2 cups cornmeal (I use freshly ground corn.)
- 1 cup to 1 1/3 cup sugar (use more or less for desired sweetness)
- 4 teaspoons baking powder
- 2 teaspoons salt
- 2 eggs
- 2 cups milk
- 2/3 cup grapeseed oil (You could use vegetable oil, or flavorless coconut oil.)
- Mix dry ingredients in large mixing bowl.
- Whisk in eggs, milk, and oil.
- Stir just til well combined.
- Pour into hot, buttered iron skillet.
- Bake at 400 for about 25 minutes or until golden brown.