This Copycat Jiffy Cornbread Mix tastes just like the boxed variety. Only 5 minutes and 6 ingredients necessary with no added preservatives or lard.
I don’t know about you, but during the holidays I go through a LOT of corn muffin mix (hello corn casserole). Because I bake with it so much, I always assume I have some on hand…but you know what they say when you assume. 😉 This copcat jiffy cornbread mix recipe is PERFECT for those times when you’ve run out of boxes and don’t have time to go to the store. Trust me. Nobody will ever know the difference!
Ingredients
With only 6 ingredients, we’re able to make an exact copy of Jiffy Corn Muffin Mix!
- Yellow Cornmeal – dried yellow corn that has been ground and is used to add flavor and texture to recipes. White cornmeal may be used if necessary, because there are only slight differences in flavor. The only difference will really be in color. Cornmeal is found in fine, medium, and coarse, but most baking recipes will use fine or medium. It’s likely the cornmeal package won’t be labeled with anything, but it’s probably fine or medium. Do not use self-rising cornmeal, because it contains additional leavening agents such as baking soda.
- All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender cornbread, corn muffin, etc. If you’d like to make this gluten free, try an all-purpose cup-for-cup gluten free flour blend.
- Granulated Sugar – there is a great divide over whether sugar should be added to cornbread or not, but it’s listed on the back of the Jiffy box and we’re looking to make an exact copy of it! Granulated sugar provides sweetness, enhances the flavor of the corn, and helps keeps baked goods moist and tender.
- Baking Powder – our leavening agent which contains baking soda, cream of tartar, and sometimes cornstarch. Baking powder helps our recipes rise and maintain a light, fluffy texture.
- Salt – provides flavor. Whether a sweet or salty recipe is being made, salt is a key ingredient to create a flavorful final dish. Only a little is called for, because additional salt is likely going to be added when using the mix in a recipe. Example: if you’re using this cornbread mix to replace the Jiffy in my corn casserole, an additional 1/2 teaspoon+ of salt is being added.
- Unsalted Butter – used to replace the lard (animal fat) found in the boxed mix. We’re using butter today to keep this recipe vegetarian while also providing a rich, buttery flavor and creamy, yellow color. Again, we’re just using a little, because additional fat like oil or more butter will likely be used. Example: in my slow cooker corn pudding, an additional 1/2 cup butter will be used. Use a plant based butter to make this vegan.
How to make
You’re only 5 minutes away from a homemade mix that can be used in any recipe calling for 1 (8.5 oz) box of corn muffin mix.
- Stir cornmeal, flour, granulated sugar, baking powder, salt and butter together until combined.
- Use to replace 1 (8.5 oz) box of Jiffy Corn Muffin Mix.
How do i make it into muffins?
Turning this mix into muffins couldn’t be easier. Simply follow the same directions that are listed on the box of Jiffy!
- Preheat oven to 400 degrees F and grease a standard non-stick 12 slot muffin tin with cooking spray. Set aside.
- Stir cornmeal, flour, granulated sugar, baking powder, salt and butter together.
- Add in 1 large egg and 1/3 cup buttermilk, then stir until combined.
- Use a large cookie scoop to portion the batter evenly into 6 of the prepared slots.
- Bake in the preheated oven for 15-20 minutes or until the muffins are cooked through.
What to make with jiffy cornbread mix
This homemade mix can be used to replace 1 (8.5 oz) box corn muffin mix in any recipe!
- How to Make Jiffy Cornbread Better (basically a doctored up semi-homemade cornbread!)
- Corn Casserole
- Slow Cooker Corn Pudding
- Leftover Turkey Cornbread Casserole
- Mexican Street Corn Spoon Bread
- Sausage Corn Muffins
How to store
Because it contains melted butter, the cornbread mix should be used right away. If you’d like to make the mix in advance, omit the butter until ready to use — just remember to add it in! Without the butter, the mix will last in an airtight container for up to 1 year at room temperature, in the fridge, or the freezer.
– Jennifer
Copycat Jiffy Cornbread Mix
Equipment for this recipe
Ingredients
- ½ cup yellow cornmeal
- ½ cup all-purpose flour use an all-purpose cup-for-cup gluten free flour blend
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons melted butter use plant based butter to make this vegan
Instructions
- Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium sized bowl.
- If using immediately, stir in melted butter, then use to replace 1 (8.5 oz) box of Jiffy Corn Muffin Mix.
- If using later, place into an airtight container and add butter when ready to use.
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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