Ran out of cornbread mix and need it for a recipe you’re making? Don’t rush to the store just yet- here’s how to make Jiffy Cornbread Mix minutes!
This copycat cornbread mix is perfect to whip up in rush, or make more and store it so you never have to buy the boxed stuff again.
Homemade Cornbread Mix = Easy, tasty cornbread ANYTIME!
Why I love this quickbread recipe
- I’m always down for convenience when it comes to cooking, but at the same time, I also understand how it can not always be the healthiest choice. When you make this recipe on your own, you KNOW what goes into it.
- If you make a big batch and store it, you’ll never have to run out to the store to grab the boxed version.
- It can definitely save you money!
Ingredients For the Cornbread Mix
- Cornmeal: A lot of people tend to confuse cornmeal with cornflour, and actually, they are not the same thing! Cornmeal is basically dried and ground corn. You might find these in three different textures, and you can pick any, depending on the kind of texture you prefer for your recipes.
- Flour: If you’re wondering why you need to add flour into the cornbread mix, while the flour helps with a nice textural difference to the cornmeal, it’s important because the gluten in flour helps give the cornmeal mixture the ‘framework’ per se. Without it, you wouldn’t get much structure from the product you’re making. So it’s important to note that while cornmeal naturally doesn’t have gluten, the flour that needs to be mixed with it, does contain gluten.
- If you’re looking for a gluten free cornbread mix, try checking out this gluten-free version from Wheat by the Wayside.
- Other Ingredients: Apart from these two basic ingredients, you’ll also need some sugar, a pinch of salt, and some baking powder to make this simple mix.
How to Make it
Making this copycat jiffy cornbread mix is actually super easy. Just put all the ingredients together in a large bowl and combine well until you get a uniform mixture. Easy peasy right?
Variations & Options for the Mix
There’s so much more to cornbread than just being a nice skillet bread or a coating for those corn dogs. I love the fact that this mix is incredibly versatile- you could use it for a ton of other recipes.
- You could transform the batter into muffins, pancakes or even waffles for savory applications.
- I also love the idea of using the cornbread mix as the topping layer for a quick savory pot pie (like my Ham Pot Pie Recipe) or for a nice, wholesome casserole.
- And of course, if you’re in the mood for a sweet treat, you can also try your hands at a nice cornbread pudding!
Additions for making different flavored Cornbread
- Cheese: Cheddar (mild, old/sharp)
- Peppers: Fresh or jarred sliced jalapenos (remember, the ribs and seeds are where the heat is, so adjust your amounts accordingly. Also, pickled jalapenos would be fantastic as well if you wanted to combine it with some sharp cheese!
- Corn: Fresh corn off the cob, canned or frozen corn would add nice texture and re-enforce the corn flavors.
- Ham or bacon: I’ve added diced ham and cheddar many times to a loaf or muffins and they’ve been delicious!
- Onions: Sauteed sweet onions or green onions are a nice addition.
- Hot honey: Adding a bit of sweet along with some heat compliments the corn flavors!
- Maple butter: Spreading some maple butter over top a warm muffin to make it deliciously sweet and melty is divine!
- Fruity jam: your favorite jam spread on top of freshly made corn muffin is incredible!
- Bacon jam: Sweet and salty served with the savory corn muffins is a match in heaven.
So here’s how you should ideally store this corn muffin mix.
- Since the mix is basically made up of dry ingredients, it has a nice shelf life. You can store it at room temperature in small batches in an airtight container and store it in a cool and dry place.
- You can make it in a big batch and divide it into individual portions, zip loc bag it, and then freeze it. If you don’t have zip lock bags, you can also pour the mixture into an airtight freezer-friendly container instead. The mix can store beautifully in the freezer for up to 6 months.
- A handy idea would be to include a printed recipe card in the containers for quick reference when making up the mix for a new recipe.
The printable recipe for the Homemade Jiffy Cornbread Mix is below. Did you make this recipe? If so, I’d love to hear about it in the comments, or shoot me an email at Joanne@thesaltypot.com. Have a wonderful day!
- ½ cup Cornmeal
- ½ cup All purpose flour
- ⅓ cup Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon salt
- Mix everything into a bowl and combine well.
- Store in an airtight container to use at a later date, or proceed with your recipe! *see notes below to make into muffins.
This is for the dry mix only. This recipe is easily doubled or tripled if you want to make a big batch to freeze.
If you want to make copycat Jiffy cornbread muffins, then add 2 tablespoon of melted butter and one beaten egg to the dry mixture. Spoon into a greased 6 cup muffin tin and bake at 400 for approximately 16 - 20 minutes.
Keep watching them (everyone's oven is different) and when an inserted toothpick comes out clean, they're ready.
Remove them from the oven and let them rest for 5 minutes before taking them out the pan. Cool the rest of the way on a wire rack, or, serve them warm with butter and jam!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 441mgCarbohydrates: 27gFiber: 1gSugar: 11gProtein: 2g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.