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Better than “Jiffy” Cornbread Mix



21/2organic sprouted spelt (or all-purpose flour)

21/2organic sprouted cornmeal (or yellow cornmeal)

1/3 c organic granulated sugar

1/4 c baking powder

2 tsp cracked black pepper (optional — not in commercial Jiffy, but we ♥ pepper in our cornbread)

2 tsp high-mineral salt

1/2ghee, melted


  1. Combine all ingredients in a medium-sized bowl and stir with a fork until evenly mixed; breaking up any clumps (you could also pulse in a food processor).
  2. Transfer to a large mason jar, cover and refrigerate until needed.  
  3. Keeps for months in the refrigerator ♥


8.5 oz mix (by weight) or 1-1/2 cup (by volume) equals one box of “Jiffy” mix.

Combine 8.5 oz + 1 egg and 1/3 c buttermilk or sour cream to make the cornbread muffins or “Johnny” cake from the Jiffy box.

For the cornbread/ Johnny cake, pour batter into greased 8” square pan; bake at 400F for 20-25 minutes or until golden brown.

For the muffins, pour batter into greased muffin tins or paper baking cups; bake at 400F for 15-20 minutes or until golden brown.

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