Looking for an easy, thrifty cornbread recipe that’s better than the box?
Cornbread truly is a Southern food. It originated with Native Americans and then adopted by the South.
Both my grandma and my granny were famous for their cornbread, whether it was to accompany chili beans or slow cooked brown (pinto) beans. I have very fond memories of baking cakes of corn bread in a cast iron skillet with my granny or cornbread muffins at Thanksgiving with my grandma.
Cornbread is a weekly staple in the Winter at my house, as I often serve it with chili beans.
Although the Jiffy brand cornbread mix is very inexpensive, I wondered if I could save a little money by making my own. I found this recipe on the Hillbilly Housewife’s website and tweaked it a little bit for my family’s taste.
Thrifty Cornbread Recipe
- 2 large eggs
- 1-1/4 cups milk
- 1/4 cup oil
- 1-1/2 cups cornmeal
- 3/4 cup flour
- 1 tablespoon baking powder (3 teaspoons)
- 1 teaspoon salt
- 2/3 cup sugar
In a large bowl, crack the eggs into it. Pour in the milk and oil. Mix until blended well. Add cornmeal, flour, baking powder, salt and sugar. Use a whisk or a spoon and mix until it is smooth.
Fill muffin tin (sprayed with cooking spray) or into paper muffin cups. Use an ice cream scoop for easy measuring.
Bake at 400 degrees for 15-20 minutes. Remove from oven and allow to cool.
If you make a double or triple batch, you can take them out of the muffin tins and store in an over-sized baking sheet.
Thrifty Cornbread Recipe – Price Comparison
Jiffy Mix – $0.50
Homemade – $0.30
Savings $0.20 (40%)!
Here’s a great method for storing jiffy mix in batches. All you need to add are the wet ingredients.
Do you use your own thrifty cornbread recipe?
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