Finally, it dawned on me that someone on the Internet must have a recipe for Jiffy. And, sure enough, I pieced together a perfect substitute!
Here, without further ado, is a great Cornbread Casserole Recipe from scratch:
Jiffy Cornbread Mix (adapted from Chow.com):
1/3 cup organic all purpose flour
1/3 cup organic white wheat flour
1/2 cup organic yellow cornmeal (if you don't love cornmeal, then get a finely ground version; if you like cornmeal, then use a medium grind)
1.5 TBS sugar (I have reduced this in half and you'll notice the difference from the original Jiffy. If you like super sweet cornbread, use 3 TBS)
1 TBS baking powder
1/4 tsp salt
2 TBS canola oil
(NOTE: if you want to make corn bread, then combine all of the above until the dry mixture is lump-free, and then mix in 1 egg plus 1/3 cup of milk; bake at 400 degrees.)
Corn Bread Casserole:
All of the dry recipe above, mixed together and lump-free
1 organic egg
1 can of cream corn
1/2 cup of organic frozen corn
organic sour cream
shredded organic sharp cheddar cheese
(Notice the 3x3 dots of white underneath the cheddar cheese. That's the sour cream)
1. Preheat the oven to 400 degrees with the rack in the middle of the oven.
2. In a mixing bowl, whisk together the Jiffy mix, egg, can of cream corn, and frozen corn.
3. Grease an 8x8 glass baking pan with butter.
4. Pour in the mixture.
5. Dollop sour cream in a 3x3 matrix.
6. Sprinkle with cheese.
7. Bake for 20ish minutes, until a toothpick comes out clean.
(Optional: You can add caramelized onions into the casserole, but kids normally don't like them so I leave them out.)