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By Brittany Meadows

24-Piece Hybrid Cornbread (9×13) side

Name: 24-Piece Hybrid Cornbread (9×13) side
Cuisine: American
Ingredients: Jiffy corn muffin mix - 8.5 oz box; Yellow cornmeal (dry) - 1/2 cup; Water - 1 1/2 cups; Aldi unsweetened almond milk - 1/3 cup; Egg -1; Aldi Simply Nature avocado oil - 1 tbsp Salt - 1/4 tsp; Honey or sugar (optional) — 1–2 tsp for sweetness; Baking powder - 1 tsp (helps lift the polenta portion so it matches Jiffy's rise)

4 steps

~60 kcal per square

Updated at: Fri, 21 Aug 2026 21:43:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories61.3 kcal (3%)

Total Fat2 g (3%)

Carbs9.9 g (4%)

Sugars2 g (2%)

Protein0.9 g (2%)

Sodium138.7 mg (7%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

8.5 ozcorn muffin mix

box

½ cupYellow cornmeal

dry

1 ½ cupsWater

⅓ cupunsweetened almond milk

1Egg

1 Tbspavocado oil

¼ tspSalt

1 tspHoney

or sugar, optional, for sweetness

1 tspBaking powder

helps lift the polenta portion so it matches Jiffy's rise

Instructions

Step 1

In a small pot, whisk together: ½ cup Pearl Milling cornmeal 1½ cups water 1/2 tsp salt 1 tsp honey (optional) Cook over medium heat 5–7 minutes until thickened. Let cool until warm, not hot.

Step 2

Mix the Jiffy portion In a bowl, combine: 1 Jiffy box 1 egg ⅓ cup almond milk 1 tbsp avocado oil

Step 3

Fold warm polenta into Jiffy batter. Add 1 tsp baking powder and gently mix.

Step 4

Bake in greased 9×13 at 400°F for 22–28 minutes. Cool fully. Cut into 24 squares.