My idea of corn bread is, and always has been, making a box of Jiffy corn muffin mix. If you are also from a Jiffy corn bread family, you know that Jiffy is sweet, and a lot of corn bread you can find out there is not. I’ve had plenty of non-sweet corn bread, and I just wasn’t digging it. I was starting to think I’d be eating Jiffy forever.
But then I found this Sweet Corn Bread recipe. With both sugar and honey in the ingredient list, it looked promisingly sweet enough that I decided to go for it. I bought a box of Jiffy mix, just to be safe, which made it easy to do a side by side comparison.
Homemade sweet corn bread on the left, Jiffy boxed mix on the right. Now, it’s not the fairest comparison, as you can probably tell that the Jiffy mix got a little well done on the top. However, I think it was good enough to get a pretty good feel for the difference. Really, it’s no contest. The homemade was much denser, actually held together very well (Jiffy crumbles apart if you look at it funny), and had the perfectly sweet taste I was going for.
It mixed together quickly enough that the boxed mix doesn’t even have much of an advantage there either. Move aside, Jiffy. I’ll definitely be making this homemade version again in the future.
Sweet Corn Bread
Source: The Country Cook
2 tbsp. honey
4 tbsp. butter (melted)
½ cup milk
½ cup water
½ cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
½ tbsp. baking powder
½ tsp. salt
Preheat oven to 350F degrees. Spray 8×8 baking dish with nonstick spray. In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water. In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine.
While whisking, slowly add your dry ingredients to your wet until all combined. Batter may be a little lumpy, that’s okay.
Pour mixture into greased 8×8 baking dish. Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.