This recipe makes the equivalent of one 8.5 ounces of corn muffin or cornbread mix (equal to 1-box of Jiffy Corn Muffin Mix).

Copycat Jiffy Cornbread Mix

½ c + ½ tbsp unbleached white flour (2.8 ounces)

½ c yellow cornmeal (3.2 ounces)

Tbsp white sugar (1.1 ounces)

Tbsp baking powder (0.6 ounces)

½ tsp table salt (0.1 ounce)

Tbsp vegetable oil (1.1 ounces)

Whisk together flour, corn meal, sugar, baking powder and salt. Slowly whisk in vegetable oil. Mix until dry mixture is smooth with no lumps.

f a recipe uses a box of Jiffy Corn Muffin Mix: add the above mix to that recipe.

How to make corn muffins

Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Fill muffin tins 2/3 full. Bake 15-20 minutes. (Makes 6 muffins.)

How to make corn bread

Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Pour batter into greased 8-inch square pan. Bake 20 – 25 minutes.

This recipe is fabulous! I also live overseas and have been looking for some time to replicate Jiffy cornbread and this recipe knocked it out of the park. The only thing I did was add an extra 1/2 TB sugar and it was perfect for my family. Thank you Bren! I'm happy I found your website.

Taste better than Jiffy. You hit it on the head.

Jiffy is a sweeter than the recipe, but good general cornbread recipe.
I used self-rising flour so I omitted the baking soda and salt

First let me say that when I finally got the wet to dry ingredient fixed, these corn muffins turned out absolutely delicious.  However, I thought when I first looked at the recipe that 1/3 Cup of milk and one egg was not going to be enough wet ingredient compared to 3+ Cups of dry ingredients.  I was right.  Either I read the recipe wrong or it's printed wrong.  I put the 1/3 Cup of milk, the one egg and the oil in with the dry ingredients and attempted to mix them . . . .. impossible.  There wasn't even enough liquid to slightly moisten a third of the dry ingredients.  After adding another egg and almost a full cup of milk, it finally looked like corn muffin batter.  I melted butter in the muffin tins in the oven and spooned the batter in.  The muffins turned out perfect . . . . crispy and crunchy on the outside, tender and delicious on the inside.  This recipe is definitely a keeper once I made the adjustments.

copycat jiffy cornbread mix

Prep Time: 2 minutes

Cook Time: 5 minutes

Total: 7 minutes

Servings: 6

Cost: $2.41 /serving

Author : Bren

Ingredients

Instructions

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