Pecan Cornbread Recipe
I had always used Jiffy corn muffin mix to make cornbread. I've never really been a fan of cornbread that have actual chunks of corn in them. But one day I made chili and I didn't have a box of jiffy so I thought I'd give cornbread a shot. I also didn't have any corn flour but I did have Masa Harina so I did a half and half mixture of Masa Harina and all-purpose flour. It turned out delicious. I made it several more times and then one day I realized that there was only one thing that could possibly make it better: pecans.
If you like the convenience of boxed cornbread, just pre-make several ziplock bags or storage containers of the dry ingredients (label them so you'll remember that it's cornbread mix) and it'll keep for about 3 months. Then when you're ready to make it, just combine the wet ingredients the day-of, then mix it with one container of your dry ingredients. There. Cornbread in a "Jiffy" ;)