There are few things better than cornbread in the morning with breakfast or as a side for dinner, but sometimes you don’t have time to hit the store. This Copycat Jiffy Cornbread Mix is perfect in a pinch.
What's In This Article
Copycat Jiffy Cornbread Mix is the perfect, sweet accompaniment to any meal. With just a few simple ingredients, you can make your very own mix.
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 cast iron, casseroles or muffin pans as long as it gets from the pan to my mouth.
Make sure you PIN Jiffy Cornbread Mix!
The basis for my cornbread is typically a box of Jiffy 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.
It is one of those dishes so versatile that the possibilities for it are absolutely endless. I run into problems when the craving for cornbread hits and I realize there isn’t any Jiffy Cornbread Muffin Mix in the pantry.
What’s a girl to do?
Don’t overwork your cornbread batter, this leads to tough muffins!
Make your own! Lucky for me and my cornbread addicted self, making Copycat Jiffy Cornbread Mix is actually fairly easy and only requires 5 ingredients.
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.
After you have the batter down, then you can get to adding in some flavor! Here are my favorites.
What flavors can I add to cornbread batter?
- Crumbled bacon and maple syrup
- Crumbled bacon and minced apples
- Fresh herbs- sage, thyme, rosemary, dill
- Green chiles
- Any cheese
- Fresh jalapenos
- Roasted red peppers
- Olives
- Chili powder
- Whole corn kernels
- Broccoli florets
- Onion
More cornbread:
Questions you might have about how to make homemade cornbread mix:
How long does cornbread mix last? It will be shelf stable for up to a year. Store in an airtight plastic container.
You can also store it in the freezer. This helps to preserve some of the flavors as well.
How do I make it into muffins? The actual box mix only makes 6 muffins and so does this recipe, please note that before you get started.
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.
Can cornbread batter be made ahead of time? If can, but avoid overworking it when you stir before cooking.
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Copycat Jiffy Cornbread Mix
Ingredients
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Instructions
- Sift together all ingredients and store in a plastic airtight container. See notes on how to make muffins.
- If you’ve tried this recipe, come back and let us know how it was!
Notes
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!
The sodium per serving does not look to be anywhere near right. 1/4 tsp of salt has 590 mg of sodium all by itself and the baking powder is at 95 mg in each 1/8 tsp…in a tbls would be 2280 mg…salt + bkg pwd = 2870 divided into 6 muffins would be 478 mg of sodium each. Whew, that’s a lot of sodium. Do you think these could be made with less baking powder?
Hi Beverly, we use a program that estimates the sodium. Using less baking powder will also reduce the rising of the cornbread, making it less fluffy and way more dense. A full box of Jiffy cornbread mix has 2090 grams of sodium in it. We don’t claim to be a low sodium site. I’d reduce the salt before I reduced the baking powder.
Hi! I’ve been using this for a while now, so I apologize it’s taken me so long to say “thank you”! It really is SO handy having this mix on hand. I enjoy it even more now than jiffy!
I use it any way I used to use jiffy. My typical use is to make cornbread in a springform pan in the instant pot with this to keep from heating up the kitchen (1 c water on bottom, then put pan on a trivet, cover with foil, 15 min high pressure)- it turns out great!
Yay! That is what we love to hear!
I am excited to try this recipe! I LOVE Jiffy Cornbread but have been living out of the country for a long time. A lot of the tastes we take for granted aren’t available. I am going to make it tomorrow! First time in 5 years or so for real chili and cornbread. I am already drooling in anticipation.
Yay! Let us know how it goes. I think the thing that throws most folks off is that while everything else in this world seems to have gotten larger… Jiffy cornbread boxes stayed the same tiny size. So pay attention to the servings and adjust accordingly. 🙂
At the top of the recipe, by “SERVINGS”, it says 12, but in the notes/instructions for making these into muffins, it says to “spoon into 6 lined muffin tins”. Does this mean that a serving is 1/2 of a muffin, or that the SERVINGS should say 6?
Servings should be 6- thanks for pointing that out, we will make the changes.
I just wanted to say that the last time I looked at the ingredient list on the Jiffy cornbread box, it listed LARD. That is not vegetarian friendly, or kosher. Thank you for a recipe that I can make for my vegetarian family! You don’t know how happy this recipe makes me! Thank you!!
I’m so glad we could accommodate! I wasn’t even aware of this, but glad we can meet your needs. <3
Hi, i would like to make this into a big batch but am curious if you know how much mix for 1 recipe? So if i have 10 cups of mix, how much for 1 mi. 1 cup? 1 1/2 cups?
Hi Terry- this makes as much as 1 box, which is generally 1 1/2 cups of dry mix.
OMG, thank you! I’ve been looking for a small batch corn muffin recipe and this is perfect. I added dark chocolate chips and these are amazing!
For years now, I have made my own take on Jiffy boxed Cornbread/muffins. I just use 1 box of Jiffy yellow cake mix to 2 boxes Jiffy Cornbread. This produces a 9X13 pan of easy, sweet No-crumble Cornbread. Just follow the directions for each boxed mix & bake until dender & a cake tester comes out dry in center. Delicious!
Yay! Thank you for letting us know!
Thank you for sharing this! I’m trying a recipe that calls for a Jiffy cornbread crust and I can’t find the mix in any of my local grocery stores. (I live in Canada so maybe it’s no longer available here)
I guess it is the same? I’ve never heard of a specific cornbread crust either?
Jiffy has a recipe for a jiffy corn pie crust on their website, is that what you are looking for? https://site.jiffymix.com/recipe/jiffy-corn-pie-crust/
Dear Jessica
Sincere thanks for this recipe.
Back in the US, I used the Jiffy cornbread often to make a cake out of it. I had found this cake recipe online and found that the Jiffy mix makes the easiest and best cake that you can actually mix with fruit in or at he bottom of the cake.
Unfortunately, I moved to Quebec, Canada and the Jiffy mix is nowhere to be found. Your copy cat recipe just saved me and I will go on making my cakes. You should try it one of these days. It is wonderful!
Yay!!!! This type of review makes my heart happy, Monique. Happy baking!
I swapped the all purpose flour for almond flour, sugar for monk fruit sweetener but kept everything else the same. They turned out great.
Fabulous! Thanks for letting us know!
Has anyone tried making these in the little loaf pans (5 x 3?). For 6 muffins, I’m thinking 2 of those mini loaf pans?
I have not, hoping someone else will answer?
Thank you for responding. I may as well give it a shot. It I do, I’ll report back. Happy Easter!
Happy Easter!
So, as promised….I made a batch and split between 2 of the mini ceramic loaf pans. Baked at 400 for 20 minutes and they came out perfect! I wish I could upload a picture.
Yay!!!! If you email it to me, I’ll add it to the post with credit to you! savoryexperiments@gmail.com
Just made this in a square pan versus muffins. I doubled the recipe and Extended the cook time to 25 min. It browned on top, but when I took it out, cooled slightly and cut it, it was still wet on the inside. I put it back in at a lower temperature. Not sure what happened.
Lisa, the recipe is meant for muffins and one batch, the cooking time is going to vary greatly if you put it in a larger pan and double the recipe. ALso, whether you used a light or dark pan or nonstick will make a difference in cook time.
Does this recipe make the same amount as one box of Jiffy?
Yes
Hi! Can I use equal amounts of corn meal to flour or a third? Thank you.
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 🙂
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
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.
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.
What type flour?
Regular all-purpose flour.
Is it all purpose or self rising flour?
Always regular unless otherwise noted.
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?
Hi Helen, about 1 1/2 cups! Enjoy!
What temperature do you bake these at?
400 degrees 🙂
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.
Thank you or the recipe, I just sub gluten free flour and can then it’s ok for my GF daughter!
There you go! Happy Thanksgiving!