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.
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.
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?
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.
If you aren’t in the mood for regular cornbread, try one of my recipe riffs on cornbread:
Copycat Jiffy Cornbread Muffin Mix is the perfect, sweet accompaniment to any meal. With just a few simple ingredients, you can make your very own mix. Makes the equivalent of an 8-ounce box of Jiffy Cornbread Muffin Mix.
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 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!
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.