Homemade “Jiffy” Corn Muffin Mix: Simple, Healthier Cornbread, with Three Variations

Homemade Jiffy Corn Muffin Mix  Simple Healthier Cornbread with Three Variations

Guest Post by Jessica Smartt

After I moved to “the South,” I realized a few things about Southerners:

  • They say “y’all,” and you will, too, if you live there long enough.
  • They don’t know a stranger.
  • They love their cornbread.

I enjoyed the first two, but the cornbread? I was never all that impressed.

That is, until I had a Jiffy corn muffin. And the world stood still.

jiffy corn muffin

Moist, crumbly, sweet – delicious on its own, but just perfect paired with chili (even in the summer!), my awesome Cornbread Chili Casserole, slow-cooked beans, breaded fish, Trader Joe’s White Lightning Chili, BBQ chicken…Yup, I can justify a Jiffy corn muffin for just about any meal.

Unfortunately, Jiffy muffin mix contains a lot of sugar and is held together with partially-hydrogenated lard. Ick!

I just couldn’t bring myself to kiss these golden beauties goodbye forever, so I created a homemade substitute that is every bit as delicious, but healthier. I used The Pioneer Woman’s cornbread recipe as the basis. You can make these right away, or store the mix in your pantry as a “Jiffy” substitute.

Recipe for Mix:

jiffy mix ingredients

Whisk together the following:

  • 1 cup yellow cornmeal (preferably non-GMO cornmeal)
  • 1/2 cup whole wheat flour
  • 2 tablespoon sugar or sucanat
  • 1 teaspoon sea salt
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon baking soda

The muffin mix can be doubled or tripled. If not using immediately, store mix in an air-tight container for three months.

corn muffin mix

To Bake:

If you have doubled or tripled your recipe, scoop out two cups of mix for each batch you’re making. For each single batch, add:

ingredients

*I never seem to have buttermilk on hand, so I do the old substitution of just under one cup of milk + 1 tablespoon plain white vinegar. Works like a charm!

Mix all the wet ingredients into your muffin mix. Stir until blended, and pour into muffin tins. Bake at 400 degrees for 15 minutes. Yield: 8-10 muffins.

Got allergies or restricted diet? (We do.) Check out my recipe for Gluten-Free, Dairy-free, Egg-free Never-Know-It Cornbread!

jiffy corn muffins

Variations:

Jalapeno Cheddar Cornbread

jalepeno cheddar cornbread

  1. Shred 1/2 cup of cheddar cheese.
  2. Prepare corn muffin batter completely as described above.
  3. Add 2 heaping tablespoons of minced picked jalapenos (or fresh), and 1/4 cup of the cheese to the cornbread batter.
  4. Grease 8×8 glass baking dish.
  5. Pour cornbread batter into dish, and sprinkle with remaining 1/4 cup of cheese.
  6. Bake at 400 degrees for 25-30 minutes, taking care not to over bake.

cornbread in dish

Whole-Corn Skillet Cornbread

  1. Prepare muffin batter completely as described above.
  2. Cut corn kernels off of one ear of fresh corn, uncooked.
  3. Add corn kernels to batter and stir to mix.
  4. In cast-iron skillet, melt 2 tablespoons of palm oil shortening.
  5. When skillet is piping hot, add batter to skillet. Cook for 3 minutes.
  6. Place cast-iron skillet into 350-degree oven and cook for 20 minutes. Enjoy!

skillet cornbread

So, I’m curious – did you grow up eating cornbread? If you did…were you raised in the South?

About Jessica Smartt

Jessica Smartt is a former middle-school teacher who lives in beautiful North Carolina. You can find her at www.smarttereachday.com where she enjoys poking fun at the everyday challenges of motherhood, sharing delicious allergy-free recipes, and rejoicing that God still loves her no matter what phobia she has recently developed. She is blessed beyond belief with two Smartt little boys and a husband who can fix anything.

Read Newer Post
Read Older Post

Comments

  1. Born and raised in south Louisiana, cornbread has always been around for mealtime, though not the sweet kind. My favorite way to eat it as a young child and to this day is I in a bowl with milk (almond milk now). My hubby got me hooked on the jiffy mix and once I got a taste for the sweet stuff there was no going back. Can’t wait to try this mix for lunch tomorrow! Thank you!

  2. Since Jiffy already has the fat in the mix, could I make the homemade mix with the shortening cut in like pie dough and store it that way (in the freezer?) I vaguely recall that the texture is different when the fat is melted in a recipe compared to being cut in; I think cutting in supposedly makes the baked good lighter.

  3. I have been stalking this lovely site for a long time now, though now I am coming out of the woodwork! Thank you for your amazing inspiration to wives like me, and additionally new bloggers like me trying to inspire and encourage as well! :)

    The things I have learned over the months have been a blessing to me in my role as keeper of my home. Have a blessed day!

  4. Growing up in Kentucky cornbread was a familiar item on our table. From corn cakes, corn sticks to skillet cornbread – both sweet and not. One of my fav’s is making cornbread with creamed corn and sharp cheddar and the cornbread is always from scratch. I miss the use of an iron skillet due to hubby’s health but still make it in a dark baking dish. Add some Great Northerns, onions and potatoes it’s a hardy meal. At Thanksgiving, my sister-in-law makes a delicious almond cornbread dressing. The Jiffy recipe is similar to the one I make and will give this one a shot. Thanks!

  5. Hello! I was wondering if I could substitute fractionated coconut oil instead of the palm oil shortening?

    • I have not tried it in this specific recipe, but I often switch out between the two in other baking, like muffins or short breads. So my educated guess would be yes!

  6. THANK YOU!!!!
    Yes – I’m from Florida and grew up on cornbread! And one of my 1 yr old twin boys loves it so much that affectionately call him ‘baby cornbread’. I’ve been searching for a recipe that I can use that suits our “real food” lifestyle. Now cornbread can be a staple rather than a treat.

  7. Courtney says:

    Yes and yes (I grew up in La). Growing up, it was mostly Jiffy, now I make my own from scratch. I will try this mix as I do not make it as often as my family would like. Maybe with the mix it will get made more. Thanks!

  8. I grew up eating lots of cornbread in Tennessee. But, Southern cornbread is not sweet. I personally like all kinds – sweet, savory, flat like pancakes, hot water, and corn muffins! Mmmm!

  9. Thank you so much for posting a link to the egg free version. My husband is allergic to eggs, but I love corn bread and have missed it. I am looking forward to trying this soon!

  10. Christine K. says:

    Sorry to double post here, but would love to try one of the recipes that posters here described as crispy!

    • Hi Christine, I’m not sure of the exact recipe you’re referencing, but did you see the variation on the post for skillet jalepeno cornbread? The skillet technique gets a really crispy crust! (You can do it with the original recipe, as long as you grease the cast-iron skillet with extra shortening!)

  11. Christine K. says:

    I love cornbread, but being from NJ, until I grew up and went “natural” I never had a cornbread that was NOT Jiffy! (I still have a box in the pantry-just in case)

  12. I’m Texan, born and raised, and cornbread (no sugar added) was a staple in our house when I was growing up – we had it almost every night – it’s the very first thing I learned to cook. We would heat the oil in a big iron skillet in the oven until it would sizzle when we poured in the batter. We liked it (and still do) thin and crispy with lots of butter! Yum… comfort food.

  13. Adrienne says:

    Is there a substitute for the palm oil?

    • Palm oil shortening is just a non-hydrogenated, healthier “shortening.” So you could use Crisco instead. I also think that coconut oil would work, although I’ve never tried it!

  14. Love cornbread. Even though I’m a Mainer, I grew up with cornbread. I always make the recipe on the Quaker Cornmeal box. The whole family loves it so I haven’t tried anything else. I may try your mix though…my daughter is learning to cook and this would make it easy for her!

  15. Laurie Walters says:

    My mom has always made cornbread/corn muffins from scratch…and I grew up in Southeast Michigan! But maybe it’s because the Jiffy factory is in Michigan?

  16. My Texan mama made amazing cornbread in her cast iron skillet. She’d melt a bit of shortening in the bottom so the end result would be a crispy bottom. Her cornbread had no sugar at all and — I’m risking being thrown out of Georgia, but here goes — I like it that way best. But I always make sweetened cornbread for my family, because that’s what my Georgia-boy hubby likes. Thanks for the homemade approach… I need to try this!

  17. Please tell me…can I use butter instead? It’s all I have on hand!

  18. Stephanie says:

    I was just thinking yesterday as I was browsing through our pantry, how I would love to have a homemade jiffy mix alternative. Thanks a Bunch!!!

  19. I sure did! Both born and raised in the south and had cornbread all my life. The cornbread we always ate was never sweet though, just cornmeal, eggs, oil, and buttermilk. I have, of course, had sweet cornbread but it is more like a muffin to me. Everyone has there own taste and preferences! I most definitely will try this mix although I may leave out the sugar. Thanks!

    • Interesting! Since this was a copy-cat “Jiffy” recipe, I added the sugar because Jiffy muffins are sweeter. But way to go for omitting that sugar we don’t need anyway! ;)

  20. This looks great! I need to make more mixes like this ahead of time, so I have them on hand when I need them.

  21. You are a GEM! This Southern Belle is married to a fella that LOVES his Jiffy Cornbread cooked in the iron skillet. We have recently begun a whole foods overhaul and I wondered just two days ago what I would do about our Southern Cornbread.
    Don’t you think I could make ANY of the variations you share (I’m digging the jalepeno one) in the skillet and not just the corn one?
    Blessings,
    The How to Guru ;)

  22. Pioneer Woman’s cornbread is the ONLY one I will make anymore. :-) Everyone loves it! Great lookin’ recipe, Jessica!

  23. I grew up eating cornbread (I’m from Georgia), but I’m more of a biscuit person than a cornbread person…though there are things that cornbread *must* be paired with (like cooked greens). My cornbread of choice is what you call “skillet cornbread” and is really simple to make: cornmeal, solid fat (growing up, we used Crisco; now I use refrigerated bacon grease), and buttermilk. A favorite with my family is cornbread and milk (either sweet milk or buttermilk.)

  24. Growing up in Northern New England, we never once had cornbread while I was growing up. I tried a recipe in a cookbook once and loved it. I’ve heard though that our cornbread here in the Northeast is more like cake than true cornbread. :) I can’t wait to try this corn muffin mix.

Trackbacks

  1. [...] Homemade “Jiffy” Corn Muffin Mix: Simple, Healthier Cornbread with Three Variations [...]

  2. [...] Homemade “Jiffy” Corn Muffin Mix: Simple, Healthier Cornbread with Three Variations [...]

  3. [...] the rest of my guest post at Keeper of the Home here…} /* Share this with a friend… Category: sides and [...]