Better Than Jiffy Cornbread-Black History Month Virtual Potluck

Carter G. Woodson, affectionately known as "The Father of Black History" started the nationwide recognition of Black History in 1926 with Negro History Week. In 1976 it became a month long celebration. We know that our history is not something that can be confined to one month and many have started year long campaigns to honor our rich culture. Still it is nice to have a dedicated time where the country comes together and reflects on how the world has advanced in the lives of those of African decent over the years.

One thing that unifies people is sharing a great meal together. It's how we show our love, it's a time where we can come together and share stories and it's a time when precious memories are made. If there is one thing we know about people of African decent, it's that we love to throw down in the kitchen. So pull up a seat, tuck your napkin into your shirt and prepare to enjoy some of the best recipes from 28 black food bloggers around the world in our virtual Black History Month Potluck.

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My contribution to the potluck is my Better Than Jiffy Cornbread from Scratch. Growing up Jiffy cornbread was a staple not only in my household, but in many homes across the nation. It was cheap and it was good. As a child I didn't know any difference between the box or from scratch and I loved Jiffy cornbread. It was the perfect combination of sweet and savory to compliment any southern meal. As I've grown older I've come to appreciate homemade dishes from scratch more and more. When I realized just how easy it was to make this dish from scratch I was blown away. I haven't looked back since. This recipe is a little forgiving. I've used buttermilk and whole milk. I've also adjusted the sugar a bit. I like it to have that signature jiffy sweetness, but you can certainly cut back. Here is my "Better Than Jiffy Cornbread Recipe".

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Better Than Jiffy Cornbread from Scratch
Growing up I loved Jiffy cornbread. Now get that same comfort from scratch.
  • 1 cup Flour
  • 1 cup Cornmeal
  • 1 and 1/2 cups Sugar
  • 2 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1 and 1/4 cups Buttermilk
  • 2 large Eggs
  • 1 stick Melted Butter
Preheat oven to 375 degrees. Combine all dry ingredients in a large bowl and mix together. Add wet ingredients and mix until combined. Do not over mix. Butter and flour your cooking dish (I use a cast iron skillet). Pour cornbread mixture into your buttered and floured dish and place into the oven. Bake for 35 to 40 minutes or until a toothpick can be inserted into the middle and come out clean. When the cornbread is fresh out of the oven take a cold stick of butter and slide it across the surface of the cornbread. You can also drizzle honey over the top. Once you see how easy it is to prepare cornbread from scratch I hope that you'll add this recipe to your collection.
Prep time: Cook time: Total time: Yield: 12 servings

Check out all of the recipes from our virtual potluck below. Prepare for some drool worthy dishes.

I hope that you and your loved ones enjoy these recipes. Now that our virtual bellies are full how about a little virtual workout? Until next time!