2–1/2 c organic sprouted spelt (or all-purpose flour)
2–1/2 c organic 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
1/2 c ghee, melted
- 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).
- Transfer to a large mason jar, cover and refrigerate until needed.
- 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.