Jiffy Cornbread Mix Recipe – This quick and easy homemade cornbread mix is a pantry essential! Flavorful, vibrant cornmeal with just a touch of sweetness makes it the star ingredient for everything from pizza crust to appetizers and breakfast casseroles. It’s a base for all things delicious that will have your guests oohing and aahing during the holiday season!
I know what you’re thinking. “Really, Imma? Jiffy cornbread mix? Can’t I just go to the store and buy a box?” And you’re right; boxed cornbread mixes are great to have on hand, especially during the holidays. They make entertaining stress-free and practically effortless.
So, why should you make your own cornbread muffin mix? Well, besides being an excellent backup for late-night cravings, it’s chemical-free. And for anyone with dietary restrictions, you can make it gluten-free! Besides, who doesn’t get a rush of satisfaction from making home-cooked goods from scratch?
What Is Jiffy Corn Muffin Mix?
The Jiffy brand has been around for over a century and is famous for its baking mixes. Jiffy corn muffin mix (also used for cornbread) was the first packaged corn muffin mix on the market, launching in 1930. It rose in popularity due to a slight sweetness in the mix, making it stand out from other cornbread recipes!
Recipe Ingredients
- Flour – All-purpose flour is the base for this recipe because it gives it substance.
- Cornmeal – The texture and flavor in this muffin mix are incredible, but I look for cornmeal with a fine or medium grind for the best texture.
- Sugar – The sweetness of this ingredient balances the corn’s flavor, but you can replace it with honey or leave it out if you prefer.
- Baking Powder – This leavening agent creates light and fluffy cornbread your family will love.
How to Make Jiffy Cornbread Mix
One Easy Step
- Combine Ingredients – Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl until thoroughly combined. Use immediately or place in an airtight container. (Photos 1-4)
- To Make Cornbread – Combine 1½ cups of your cornbread mix, a beaten egg, and ⅓ cup of buttermilk in a mixing bowl. Pour the cornmeal batter into a greased baking dish and bake in a preheated 400℉/205℃ oven for 20-30 minutes.
Recipe Variations
- This recipe is super easy to make gluten-free! You can use an all-purpose gluten-free flour blend and substitute it cup-for-cup.
- Add savory flavor when using it to make cornbread. Bacon bits, caramelized onions, grated cheese, and diced green chili peppers all are so fantastic in cornbread.
- Turn your cornbread mix into a dessert with walnuts and maple syrup.
Tips and Tricks
- I like to tape the Jiffy corn muffin mix recipe to the outside of the jar before storing it in my pantry. That way, I don’t have to hunt for the box I probably threw away.😉
- Time can get away from us, but writing the date somewhere on the jar will help keep track of how long it’s good for.
Make-Ahead and Storage Instructions
You can store this cornbread mix in an airtight container or plastic zippered bag for about a year if it’s kept in a cool place like a pantry, but I doubt it will be around that long. 😉
Serving Instructions
This mix works for Jiffy cornbread casserole, skillet cornbread, Mexican cornbread, and hot water cornbread, and you could even use it as a breading for fish and chicken.
FAQs
Great question! Recipes will often call for a box of Jiffy Corn Muffin Mix, and 1½ cups of this mix equals one box of Jiffy mix.
Yes, cornmeal is naturally gluten-free, but cornbread mix is not (unless it says gluten-free on the box). So check your ingredient label to make sure.
No, it isn’t. Cornbread traditionally has all-purpose flour, and the gluten gives it the right texture and holds it together.
What to Serve With Cornbread
Your pairings will depend on how you use the mix, but cornbread usually is a superb accompaniment for all things Southern. Try it with black-eyed pea soup or Brunswick stew for some cozy cold-weather meals. Or make it with a hearty shrimp gumbo for a classic Southern experience!
More Satisfying Cornbread Recipes to Try
You can use this cornbread mix in several recipes. Here are some of my personal faves.
- Jiffy Cornbread Casserole
- Mexican Cornbread
- Skillet Cornbread
- Cornbread Muffins
- Sweet Potato Cornbread
Conclusion
This homemade cornbread mix is an excellent substitute in your go-to Jiffy cornbread recipes. It’s easy-peasy for anything from breakfast to appetizers to side dishes. So what do you use Jiffy mixes for? Drop me a comment and let me know your great ideas!
Watch How to Make It
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Jiffy Cornbread Recipe
Ingredients
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl until thoroughly combined. Use immediately or store in an airtight container.
Tips & Notes:
- I like to tape the Jiffy corn muffin recipe to the outside of the jar before storing it in my pantry. That way, I don’t have to hunt for the box I probably threw away.
- Time can get away from us, but writing the date somewhere on the jar will help keep track of how long it’s good for.
Laura says
Do you use milk in your recipe?
Imma says
I prefer buttermilk, but you can use milk. I put how to use the mix recipe in the recipe card’s notes section. Please let me know how it goes.
Laura says
This is the way I make my cornbread. Except I use the Jiffy mix and add self rising flour and sugar. I leave out the salt. It almost tastes like cake! it’s always so good! This is the way my dad taught me to make it. I haven’t made it from scratch but it’s always a first time for everything!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
LaShan says
Hi Imma! I would like to make a big batch of the jiffy cornbread mix to store. So can you tell me the measurements I would need. Thank you and by the way, I love your recipes!
Imma says
Thank you❤️ Here’s the measurements for about 6 cups of the mix.
3 cups all-purpose flour
2 cups yellow cornmeal
1 cup granulated sugar
¼ cup baking powder
2 teaspoons salt
Enjoy!
Bette Jane Geraghty says
where did all the sodium come from? I would love to try this but I would have to reserve a bed in the Cardiac ICU. If it’s a mistake I will gladly embrace this recipe. I hope you can let us know.
Imma says
OMG Yes, it was definitely an calculation error. Can’t trust technology 100%, but it has been corrected. Thank you for letting me know.