Copycat Jiffy Corn Bread Muffin Mix
Servings: 6 muffins
Calories: 63kcal
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!
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Ingredients
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Instructions
- Sift or whisk together together the 2/3 cup flour, 1/2 cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder and 1/4 teaspoon 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.
Video
Notes
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 5x3” 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!
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 5x3” 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!
Nutrition
Calories: 63kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 49mg | Potassium: 129mg | Sugar: 3g | Calcium: 44mg | Iron: 0.6mg
