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corn muffin mixes in glass bowls

Copycat Jiffy Cornbread Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 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


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).


  • 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)


  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.


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.


  • 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
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