Jiﬀy mix makes a fair cornbread. It's not quite as lofty as homemade, you can’t tailor the sweetness, and it does contain partially hydrogenated lard. But the bread tastes ﬁne and it’s marginally cheaper and quicker than homemade. at said, I’ve been baking my husband’s grandmother's cornbread recipe for ﬁfteen years, and I think of her every time I do it. She was lovely with a cloud of white hair and the gift of making everyone feel appreciated, from the smallest child to the most shy and awkward adult. She called recipes “rules” and she wrote out this rule for “Aunt Sally’s cornbread” for me in her own hand. Whoever Aunt Sally was, she was deﬁnitely a Yankee. This is cornbread is sweet.
- 6 tablespoon (3/4 stick) unsalted butter
- 1 cup all-purpose ﬂour
- 1 cup white or yellow cornmeal, whatever grind you like
- 1/2 cup sugar
- 4 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 Large eggs
- 1 cup milk
- Preheat the oven to 375 degrees F. Put the butter in a 10-inch pie plate and place it in the oven to melt.
- Mix the ﬂour, cornmeal, sugar, baking powder, and salt in a large bowl. In a smaller bowl, whisk together the eggs and milk. When the butter has melted, take the pie plate out of the oven and swirl the butter around to coat the pan. Let it cool for 1or 2 minutes, then pour the butter into the milk-egg mixture. Whisk to combine.
- Whisk the liquid into the dry mixture—not too strenuously. A few lumps are okay.
- Pour into the pie plate and bake for 25 minutes. When it is done, the bread will be slightly puﬀed and a toothpick inserted in the middle will come out clean. Serve immediately. Leftovers keep for a few days, covered, at room temperature.
When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions.