Copycat Jiffy Cornbread Mix

5 from 68 votes

Mix together a batch of this easy Jiffy Cornbread Mix so you have easy access to healthier and more affordable cornbread or muffins any time!

Prep Time5

Cook Time0

Total Time5

Servings:

Mix the flour, cornmeal, sugar, baking powder, and salt.
½ cup flour, ½ cup cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt
Drizzle the vegetable oil into the dry mixture. Using a fork or your hands, blend the oil with the dry ingredients until the mixture becomes crumbly and evenly coated with oil.
2 tablespoons vegetable oil

Use high-quality cornmeal and all-purpose flour for the best results. Fresh baking powder is essential as well.
If you plan to store the mix for a while, you may want to hold off on adding the the vegetable oil and store the dry mix as it is. You can add the vegetable oil when you are ready to use the mix in a recipe.
Transfer the prepared mix (with the oil or without) to an airtight container or a resealable plastic bag. Store it in a cool, dry place away from direct sunlight.
You can add some sugar if you prefer a sweeter cornbread.
Some variations when using this mix to make cornbread or muffins: Add shredded cheese, chopped jalapenos, or herbs to enhance the flavor.
To make cornbread with this mix:
- Preheat the oven to 400 degrees F.
- Combine the cornbread mix with 1 egg, ½ cup milk, and 2 tablespoon melted butter or oil.
- Pour into a greased 8x8-inch baking dish.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
To make muffins with this mix:
- Preheat the oven to 400 degrees F.
- Combine the cornbread mix with 1 egg and ⅓ cup milk.
- Spritz 6 muffin liners with a little baking spray or cooking spray (optional, but it makes it easier to remove the liner from the muffin after baking) and place them in the muffin tin wells.
- Measure out about 3 tablespoons of muffin batter into each muffin liner.
- Bake for about 11-13 minutes.