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DIY Jiffy Cornbread Mix

There’s nothing easier than using a mix to get your baked goods on the table in no time flat. And, there are lots of recipes that call for a small box of Jiffy corn muffin mix as part of the ingredient list. Well, now you can make your own mix at home to use in those recipe one-for-one and it couldn’t be easier to prepare.

In the directions I lay out both the mix and how to prepare the mix. So if you want to have cornbread tonight keep reading!

DIY Jiffy Cornbread Mix

Now one of the reasons that Jiffy mix can be so controversial is that it does contain sugar- among other ingredients you may or may not want in your cornbread. My mom made cornbread from scratch a lot and her method was to only use a little bit of sugar instead of making it super sweet and that’s what I’ve done here. There’s only 1 tablespoon of sugar in this mix.

Some fans of cornbread don’t want any sugar in theirs and this mix let’s you do that. Simply leave out that one spoonful of sugar and you’re all set to go sugar-free (though not carb free thanks to the flour and cornmeal).

DIY Jiffy Cornbread Mix

On the other hand if you love the sweet taste of the pre-made mixes you can add another spoonful or two of sugar so that it turns out sweet.

For use in recipes this replaces an 8.5 ounce box of corn muffin mix. Made up into muffins this will make 6 regular size muffins.

DIY Jiffy Cornbread Mix

I like to make mine in a glass jar and tape the additions to it on the side for making muffins. This way I always know how much milk to add and I don’t have to try and remember.

DIY Jiffy Cornbread Mix

Even with the little bit of sugar that’s in this recipe I was surprised at how savory it tasted instead of sweet. And, you know I had to have some thick pats of butter on mine to enhance that flavor even more. It wouldn’t be cornbread without the butter!

Yield(s): Makes 8.5 oz mix or 6 muffins

10m prep time

20m cook time

97 calories

4.0
Rated 4.0 out of 5
Rated by 4 reviewers

Allergens: Wheat, Corn, Milk, Eggs, Gluten

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For the mix only:
  • 1/2 cup flour
  • 2/3 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
To make muffins:
  • 1/3 cup milk
  • 1 egg
Preparation
  1. Combine mix ingredients and store in airtight container for up to 6 months.
  2. Combine mix with milk and egg to make cornbread or corn muffins. Bake at 400˚F for 15-20 minutes for muffins. Bake 20-25 minutes for 8” skillet or set in center and golden along the edges.

Recipe adapted from Savory Experiments.