Copycat Jiffy Cornbread Mix Recipe

Make Jiffy cornbread mix (or gluten-free corn muffin mix) at home with this easy copycat recipe. Plus 9 variation of the classic Jiffy corn casserole recipe! It’s classic comfort food without unneeded ingredients.

Are there a few recipes that ALWAYS show up on your Thanksgiving table? My family has a few traditional holiday recipes we make over and over again.

Sweet corn casserole is one of those dishes. I first learned the recipe from my Aunt Linda in Grove City, Ohio more than 20 years ago. Thanks, Aunt Linda!

Is it Corn Pudding, Corn Casserole, or Corn Spoon Bread?

Our family has always called this side dish corn casserole, but other families call it corn pudding, corn souffle, creamed corn casserole, or corn spoon bread.

Whatever it’s called, corn casserole is a delicious addition to any feast from Thanksgiving to Christmas and Easter. It’s the perfect side dish to turkey, chicken or ham, though my son would eat it as his entire holiday meal, if allowed. (It’s the perfect comfort food!)

Easy Pour and Stir Recipe

I’ve heard corn casserole called “5 ingredient corn dump” because it can be made by pouring 1 can of corn, 1 can of creamed corn, 1 cup of sour cream, 1 stick of butter, and 1 box of Jiffy cornbread mix into a dish and stirring.

It’s not a catchy name or super precise recipe, but easy to remember!

How to Make Corn Casserole without Jiffy Corn Muffin Mix

Corn casserole is a holiday staple in the Southern and Midwestern United States, but it is less common dish in the rest of the world.

When we lived outside the US I had to learn how to make corn casserole without Jiffy Corn Muffin mix through lots of trial and error. (Jiffy and other “instant” corn muffin or cornbread mixes are common in most American grocery stores but are not available to purchase in Asia or Europe.)

I also learned how to make homemade fried onions, but that’s a whole other story!

How do you make Jiffy cornbread mix?

You can substitute a mixture of flour, cornmeal, sugar, baking powder, salt, and vegetable oil for a box of Jiffy corn muffin mix. Full instructions and measurements below.

Copycat Jiffy Cornbread Mix

★★★★★ 4.8 from 5 reviews

• Author: Bren
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes
• Yield: 6 corn muffins 1x
• Category: Side Dish
• Cuisine: American

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Description

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).

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Scale 1x2x3x

Ingredients

• ½ c + ½ tbsp unbleached white flour (2.8 ounces)
• ½ c yellow cornmeal (3.2 ounces)
• 2 Tbsp white sugar (1.1 ounces)
• 1 Tbsp baking powder (0.6 ounces)
• ½ tsp table salt (0.1 ounce)
• 2 Tbsp vegetable oil (1.1 ounces)

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Instructions

1. Whisk together flour, corn meal, sugar, baking powder and salt. Slowly whisk in vegetable oil. Mix until dry mixture is smooth with no lumps.
2. If a recipe uses a box of Jiffy Corn Muffin Mix: add the above mix to that recipe.
3. 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.)
4. 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.

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Notes

Store homemade cornbread mix in a plastic bag or lightly closed jar for several weeks at room temperature. You can also freeze the mix for up to 3 months.

The Jiffy corn muffin copycat mix is vegetarian, it uses vegetable oil in place of lard.

How to make Gluten free corn muffin mix: Use gluten free baking mix in place of the flour (try Bob’s Red Mill’s gluten-free 1-to1 baking flour). *Cornmeal is naturally gluten-free but it is often produced by manufacturers who also process wheat on their machinery, read the label carefully.

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Nutrition

• Serving Size: 1/6 of mix
• Calories: 105
• Sugar: 4.2 g
• Sodium: 155.1 mg
• Fat: 0.4 g
• Carbohydrates: 23.3 g
• Protein: 1.8 g

Keywords: corn muffin mix

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Eliminating Unnecessary Ingredients

I stopped purchasing pre-made corn muffin mix once I learned to make my own copycat. The homemade cornbread mix is easy to whip up and uses just 6 basic ingredients: flour, cornmeal, sugar, baking powder, salt, and vegetable oil.

The prepackages mix contains more than 18 ingredients: wheat flour, degerminated yellow corn meal, sugar, animal shortening (lard, hydrogenated lard, tocopherols preservative, bht preservative, citric acid preservative), contains less than 2% of each of the following: baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, wheat starch, niacin, reduced iron, tricalcium phosphate, thiamine mononitrate, riboflavin, folic acid, silicon dioxide.

I’ll stick with the homemade mix!

(Psst… I also love to make homemade cheese crackers to eliminate unnecessary ingredients.)

How to Make Corn Casserole

There are two common recipes for corn casserole in the United States.

1. The most basic recipe is also called the 5-ingredient pour and stir version: 1 can of corn, 1 can of creamed corn, 1 cup of sour cream, 1 stick of butter, and 1 box of Jiffy Cornbread mix.
   • Ingredients:
     • 1 box Jiffy cornbread mix (8.5 ounces)
     • 1 can whole kernel corn (14-15 ounces, drained or 1.5 cups frozen corn, thawed – about 9.8 ounces after draining)
     • 1 can creamed corn, (14-15 ounces, do not drain)
     • 1 cup sour cream (8 ounces)
     • 1/2 cup butter, melted (1 stick, 4 ounces)
   • Directions:
     • Preheat the oven to 375° and lightly grease a 1 ½ – 2 quart casserole dish with butter.
     • Pour butter, both kinds of corn, and sour cream into a large bowl. Stir until well combined.
     • Add muffin mix. Blend thoroughly.
     • Pour the mixture evenly into the casserole dish.
     • Bake 35 to 40 minutes, or until the casserole is golden brown and set.
   • Notes:
     • The casserole with be a spoon-able corn pudding, not firm enough to slice like cornbread.

2. The second most common corn casserole recipe adds eggs which makes a the dish a bit lighter: 1 can of corn, 1 can of creamed corn, 1 cup of sour cream, 1 stick of butter, 2 eggs, and 1 box of Jiffy Cornbread mix.
   • Ingredients:
     • 1 box Jiffy cornbread mix (8.5 ounces)
     • 1 can whole kernel corn (14-15 ounces, drained or 1.5 cups frozen corn, thawed – about 9.8 ounces after draining)
     • 1 can creamed corn, (14-15 ounces, do not drain)
     • 1 cup sour cream (8 ounces)
     • 1/2 cup butter, melted (1 stick, 4 ounces)
     • 2 eggs (large)
   • Directions:
     • Preheat the oven to 375° and lightly grease a 1 ½ – 2 quart casserole dish with butter.
     • Pour butter, both kinds of corn, sour cream and eggs into a large bowl. Stir until well combined.
     • Add muffin mix. Blend thoroughly.
     • Pour the mixture evenly into the casserole dish.
     • Bake 35 to 40 minutes, or until the casserole is golden brown and set.
   • Notes:
     • The casserole with be spoonable, not firm enough to slice like cornbread

Popular Corn Casserole Variations

There are many different variations to the basic corn casserole recipe. Some add a half teaspoon of salt, some swear the recipe need a bit of black pepper. Our family loves the 5-ingredient corn casserole, but there are many add-ins that give corn casserole a tasty twist.

Here are a few popular corn casserole additions (these can be added to the basic or egg recipes):

• Cheesy Corn Casserole – Add a 1 -1 ½ cups of grated cheddar cheese (4 to 6 ounces) to the batter before baking.

• Green Chili Corn Casserole – Add a 4-ounce can of diced green chilies to the mix (hot or mild).

• Corn Casserole with Onions – Add a small diced onion or diced green onions to the mix, about 4 ounces.

• Sweet Corn Casserole – Add ¼ – ½ cup (2-4 ounces) white or brown sugar to the mix. (Adding sugar to the egg version makes it taset like corn cake!)

• Pimento Corn Casserole – Add a 4-ounce jar of pimentos, drained

• Jalapeno Corn Casserole – Add 1-2 fresh jalapenos, finely chopped.

• Cheesy Jalapeno Corn Casserole – Add both jalapenos and cheese.

How to Make Gluten Free Corn Casserole

Substitute gluten free baking mix in place of the flour (try Bob’s Red Mill’s gluten-free 1-to1 baking flour) and gluten free corn meal (try Bob’s Red Mill’s gluten-free cornmeal) in the baking mix.

Note: Cornmeal is naturally gluten-free but it is often produced by manufacturers who also process wheat on their machinery, read the label carefully.

How to Make Vegetarian Corn Casserole

Substitute the copycat baking mix (which uses vegetable oil) for Jiffy Corn Muffin Mix (which uses lard).

I hope this recipe makes your holiday cooking a bit easier… and, if you live outside the United States, I hope you enjoy your first corn casserole!