Jiffy Corn Muffin Mix

There are few things better than cornbread in the morning with breakfast or as a side for nearly any dinner recipe, but sometimes you don’t have time to hit the store.

bowl of dry jiffy cornbread mix with text overlay


This Copycat Jiffy Cornbread Mix is perfect in a pinch. Use this recipe for any of the jiffy cornbread recipes (or muffins!)

Why you have to make this Jiffy Cornbread

I love cornbread! I like it all sorts of ways; with bacon, whole corn, tomatoes, cheese, chiles… just about anything. I don’t discriminate between a cast iron skillet, casseroles or muffin pans as long as it gets from the pan to my mouth.

The basis for my cornbread is typically a box of Jiffy Cornbread Mix. Did you know that Jiffy has been making these convenient mixes since 1930? They have certainly stood the test of time and cornbread is one of the stars.

I’ll be honest, there is no real incentive to making your own. The actual mix consists of real ingredients and is accessible on any budget. This recipe is more of a backup when I realize I am out and have no time to go to the store.

Make this mix and doctor it up as you see fit or leave it plain and garnish it with a pat of butter for a snack. Either way, you will be happy you have this recipe for Copycat Jiffy Cornbread Mix in your back pocket.

spoon of jiffy muffin mix

Jiffy Cornbread Recipe Ingredients

These basic ingredients are used to make the mix only. You will also need the wet ingredients to make

  • Flour – We need something to hold these muffins together, and all purpose flour will do just that. I would steer clear of whole wheat flour.
  • Yellow corn meal – You can’t have a homemade cornbread mix without cornmeal! It gives it that delicious, grainy texture. The brand of cornmeal can make this mix different hues of yellow. White corn meal can also be used!
  • Sugar – Perfect for the sweet cornbread lover, this mix needs an element of sweet besides the corn.
  • Baking powder – This will act as our leavening agent and help to make this homemade version of a box of jiffy mix to achieve it’s delicious grainy consistency.
  • Salt – To help balance out the flavors, we need just a touch of salt. I like to use fine sea salt.

To make this mix into actual cornbread or cornbread muffins, you’ll need oil or butter and milk. Whole milk will give the richest and moistest results. Use a natural oil or a good quality butter. Bright yellow European butters will yield more golden muffins or bread (as pictured).

overhead bowl of muffin mix

How to make Jiffy Corn Muffins

Remember, this homemade mix only consists of the dry ingredients. You will need to follow the steps below to make the actual corn bread.

  1. Make batter. To dry mixture, add 2 tablespoons vegetable oil or melted butter, 1/3 cup milk and 1 egg. Mix well. For lumpier muffins, reduce milk to 1/4 cup. 
  2. Add to liners. Spoon into 6 lined muffin tins and bake. If tops start to brown, cover loosely with aluminum foil.
  3. Or loaf pans. To make two mini loaves: Split batter between two ceramic loaf pans sprayed with non-stick spray.
  4. Bake. Bake at 400°F for 15 minutes.
cornbread muffin split in half

How to make Jiffy Corn Bread

The Jiffy cornbread recipe is just as simple, but only makes a small pan. Those boxes are tiny!

  1. Prep. Preheat the oven to 400°F. Grease an 8×8 baking dish or 10-inch cast iron skillet.
  2. Make Batter. Combine 1/3 vegetable oil or melted butter, 1/3 cup milk and 2 eggs with DOUBLE this recipe (or two boxes of Jiffy cornbread muffin mix). Mix until no dry spots remain- mixture will be a little lumpy, do not overmix.
  3. Bake. Bake for 18 – 23 minutes or until golden brown.
  4. Rest. Cool 10 minutes.
angle of dry cornbread mix for making muffins

Corn Muffin Mix Variations

When making this delicious cornbread, try mixing things up to make it your own. The variations are endless and you can literally eat it daily and never have the same recipe twice. Below is a list of mix ins and extra ingredients to add to this easy recipe to spruce it up a little. Let us know what you added and how it was!

  • Cheese– Add 1/2 cup of shredded cheddar cheese, pepper jack cheese or other favorite cheese to the batter. If doubling for bread, add 1 cup. You can also sprinkle cheese directly on top of the muffins or bread.
  • Corn- Add 1/2 cup of sweet corn kernels to the batter for sweeter cornbread with little pops of freshness. Canned corn, frozen corn (thawed) or fresh corn works, just make sure it is drained and blotted dry to not add more moisture to the batter. Try roasted or grilled corn for even more depth of flavor.
  • Tang– Swap out the milk for buttermilk or half and half for richer bread with a tang.
  • Spicy– Try adding 1-2 tablespoons of chopped fresh jalapenos or jarred jalapenos. Other types of peppers that rank lower on the scoville scale work too. Think poblano, habanero or ghost peppers if you really want to sweat. Swap out 2 tablespoons of milk for the juice in a jar of jalapenos.
  • Bacon– Nothings pairs better than chewy, salty little bits of bacon. Use 1/2 cup in the batter to jazz it up.
  • Plain Greek yogurt – This can be whipped into the actual batter for a creamier bread or dolloped on top just like sour cream. Add 1-2 tablespoons to the batter.
  • Sour cream – A southern staple and classic, add a dollop on top of your slice.
  • Syrup– Looking for a sweet cornbread? Try adding 1-2 tablespoons of pure maple syrup, honey or agave nectar to the batter. You can also drizzle or baste this on top after it comes out of the oven. Kind of like a simple syrup basting onto butter cake. For sweet and spicy, try hot honey.
  • Fruit- Yep- no one ever thinks of adding fruit, but it tastes fantastic! Apples and peaches are my favorites, add 1/4-1/2 cup of finely chopped fruit to the batter. For peaches, try to drain out as much of the liquid as possible.
  • Scallions– Add fresh oniony flavor will 2 tablespoons of chopped scallions right in the mix.
  • Fresh herbs– Chop up a few from the garden and add them in! Sage, thyme, rosemary, dill, cilantro and parsley all work.
  • Green chiles – A little Tex-Mex style cornbread is fantastic too. Add 2-3 tablespoons of chopped green chiles. If using from a can, drain well.
  • Bell Pepper– Fresh bell pepper or roasted red pepper are options.
  • Olives – Chop up 1 tablespoon of olives for a briny bread.
  • Chile powder- Add 1 teaspoon of ancho chile powder or any other type, or a blend like chili powder to the batter. Dust on top for fun presentation.
  • Pickles– For those pickle lovers out there, add 1-2 tablespoons of chopped pickles and swap 2 tablespoons of milk for pickle juice.
  • Ranch Style– Add one packet of dry ranch seasoning.
  • Baste– While the muffins are still hot, baste with maple butter, molasses butter or honey butter.
  • Flavored Butters– Swap out the basic butter for compound butter for a wide array of savory options. These can also be served on the side.
  • Make it a Meal- Top a slice with a scoop of marinara sauce.
  • Salsa– Add 1/4 cup of chunky salsa to the batter or spoon on top before serving.
wire basket of cornbread muffins

What to serve with Jiffy Cornbread

A lot of people serve this easy peasy recipe as a great side dish alongside a bowl of chili. However, it tastes great with breakfast or all on its own too. Here are my favorite serving suggestions.

Soups and stews are an obvious choice. Cabbage soup, broccoli cheddar soup and chicken noodle soup are among my favorites. As is white chicken chili and Skyline Chili, although it typically is served with white bread and not cornbread.

But it can also pair nicely with nearly any meal like our famous Marry Me Chicken, Mississippi Pot Roast or Baked Chicken Thighs.

Sometimes I make the cornbread the entree and serve it with several other sides. Creamed onions, broccolini and creamed spinach are favorites. Of course, alongside a salad. Or I’ll do you one better- use our Cornbread Salad Recipe!

glass bowl of dry jiffy cornbread muffin mix

Storing Jiffy Corn Muffin Mix

Storage: This mix will be shelf stable for up to a year. Store in an airtight container at room temperature until you are ready to make the cornbread. Cooked into bread or muffins, store in an airtight container or plastic bag at room temperature for up to 3 days. Wrap in a damp paper towel and reheat in the microwave for 10-15 seconds at 50% power.

Freezing: You can also store this mix in the freezer. This helps to preserve the flavor longer. Place into a plastic freezer bag, squeezing as much air out as possible and then freeze for up to a year.

How to store Jiffy Corn Bread

Cornbread can be stored in an airtight container or plastic bag at room temperature for up to 2 days. It can also be stored in the refrigerator for up to a week.

I highly suggest wrapping it in a damp paper towel and microwaving for 10-15 seconds to reactivate the gluten before eating.

collage of jiffy cornbread mix with text overlays

Jiffy Cornbread Mix FAQs

What is the secret to moist cornbread?

Using enough liquid and also something with a little fat will help cornbread stay moist. And of course, not overcooking.

Why does my jiffy mix cornbread fall apart?

It is likely there isn’t enough binder or it was overcooked and dried out. The recipe on the box is meant to be crumbly. If you want a more bread-like cornbread, add 1-2 tablespoons of sour cream, plain greek yogurt or even ¼ cup of freshly shredded cheese.

More Cornbread Recipes

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Cream Corn Casserole Recipe

Rich, creamy, and full of cornbread, this Creamed Corn Casserole recipe is amazing as a side or spruced up to be a whole meal!
See The Recipe!
angled shot of slice of sweet potato cornbread topped with butter

Sweet Potato Cornbread Recipe

Sweet Potato Cornbread is a sweet combination of two of my favorite fall foods: sweet potatoes and cornbread all baked in a cast iron skillet.
See The Recipe!
angle view of southern cornbread dressing in a baking dish

Southern Cornbread Dressing

Whether you call it dressing or stuffing, this EASY Southern Cornbread Dressing will be the star of your Thanksgiving table!
See The Recipe!
close up bowl of jiffy cornbread mix
spoon of jiffy muffin mix

Copycat Jiffy Corn Bread Muffin Mix

4.17 from 311 votes
Makes the equivalent of an 8-ounce box of Jiffy Cornbread Muffin Mix. Use for 6 muffins or double for a batch of cornbread. See all the variations!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 muffins



  • Sift or whisk together together the flour, cornmeal, sugar, baking powder and salt. Store in a plastic airtight container, make into muffins or into bread. See notes/post for cooking instructions.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.



To make muffins, add 2 tablespoons vegetable oil or melted butter, 1/3 cup milk and 1 egg. Mix well. For lumpier muffins, reduce milk to 1/4 cup.
Variations: Add 1/2 cup shredded cheese, corn, green chiles, jalapenos bacon or tomatoes.
Spoon into 6 lined muffin tins and bake for 15-20 minutes at 400 degrees. If tops start to brown, cover loosely with aluminum foil.
To make two mini loaves: Split batter between two 5×3” ceramic loaf pans sprayed with non-stick spray. Bake for 20 minutes at 400 degrees. Tested and image submitted by one of our readers, Penny. Thank you! 
two loaves of cornbread


Calories: 63 kcal, Carbohydrates: 13 g, Protein: 1 g, Sodium: 49 mg, Potassium: 129 mg, Sugar: 3 g, Calcium: 44 mg, Iron: 0.6 mg
Author: Chef Jessica Anne
Calories: 63
Course: Bread
Cuisine: American
Keyword: cornbread mix, jiffy cornbread mix
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.17 from 311 votes (261 ratings without comment)

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Recipe Rating

Questions and Reviews

    1. Hi! I am sure you can, but the texture might be a little more bready and less corny… if you get what I am saying 🙂

  1. Thank you for this. You comment that jiffy is made from real ingredients, but part of the ingredients include unhealthy preservatives and such. Everyone shud want to use this, or another copy cat recipe, to avoid consuming what very well may be detrimental. I will not eat the box stuff although I agree it’s yummy in taste. What lies beneath that most are blind or choose ignorance to, is frightening. Thanks for your recipe, please amend your write up to include a phase that sez that by using this recipe one will avoid any chemicals or preservitieves that are included in the original box. Thnks!

    Loving those in this world enough to speak truth! Lanie

    1. Lanie, I so agree with you, on YouTube I get my info from Dr. Robert Lustig, everyone needs to be aware of this ultra processed food that is making us so sick, we need to be eating real food.

  2. 4 stars
    I made this mix and am making it in a regular pan not muffin pan.
    Hoping it comes out well.
    It doesn’t seem like very much batter for a little square pan.
    Added shredded cheese.
    How many muffins is this supposed to make?
    Only 6?
    So I need to double this recipe for making it in a pan.

    1. Hi Randi! Yep, it only makes 6, which is the same as one of the small boxes of Jiffy mix. It can easily be doubled if needed.

  3. 5 stars
    I quadrupled this recipe before measuring the exact amount to use per recipe. How many cups would I need to make a regular batch of the muffins?

  4. My family doesn’t like the box jiffy anymore now that I have the cheat recipe.It saves money not having to buy any, when you have the ingredients at home.