This recipe makes the same amount as a box of Jiffy cornbread mix. I like to make 3 or 4 of these up at a time and store them in plastic storage bags in the cupboard or freezer. I mix one, pour it into a sandwich sized bag...mix another, pour it into a bag....etc.
2/3 c. flour (all-purpose flour makes this taste most like Jiffy brand)
1/2 c. cornmeal
3 T. sugar or honey (the sugar gives the more Jiffy-like flavor)
1 T. baking powder
1/4 t. salt
2 T. oil (I use melted, refined coconut oil but another oil would work okay)
Mix all ingredients thoroughly and store in a tightly sealed container.
To make cornbread or muffins: Add 1 egg, 1/4 c. milk and 1/2 c. sour cream (I've also used plain yogurt)
Bake at 350 degrees for about 12-15 min. for muffins, slightly longer for an 8 x 8 size pan.