Copycat Jiffy Corn Muffin Mix is super easy to make right in your own kitchen!

Nothing smells better than a batch of homemade cornbread or corn muffins coming from the oven! Now, you can have a homemade DIY corn muffin mix that rivals the top store brands! Why buy the store-bought brands like Gold Medal, Martha White’s, Krusteaz, or Trader Joe’s, or even the classic Jiffy brand when you can make your own for pennies on the dollar? One box size of Jiffy cornbread mix equals 1½ cups of our cornbread muffin mix recipe, so the savings are real and the quality is store-bought superb!

Copycat Jiffy Muffin Mix in a jar

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Why We Love This Recipe

What is Jiffy corn muffin mix? The Jiffy brand has been around since 1930 as the first pre-prepared cornbread mix, even before cake mixes were created. Jiffy bakes up sweet, moist, and absolutely ready to add to banana corn muffins served with some honey butter. And, nothing is better on a chilly morning than a fresh batch of honey cornbread muffins. We’re sure these will be your “go-to” muffins all-year-round!

Copycat Jiffy Muffin Mix ingredients in bowls

Jiffy Corn Muffin Mix Ingredients

FLOUR & CORNMEAL – The dry box mixes of corn muffin mix have basic ingredients like flour, cornmeal, and sugar.

LEAVENING AGENT – Add leavening agent like baking powder and salt. Just add oil, or milk, and an egg. Our corn muffin mix substitute is nearly identical but creates less packaging waste, and you can double up the batch to use in other recipes!

Jiffy Corn Muffin Mix Add-Ins

It’s easy to doctor up homemade Jiffy Corn Muffin Mix! We like to add pickled jalapenos, olives, sliced green onions, chopped broccoli or diced bell peppers, corn, cooked sausage or bacon bits, cheddar cheese, even berries, and honey for a sweet, dessert-like cornbread version! Don’t forget a savory muffin like jalapeno corn muffins to go with  to go with a hearty Instant Pot stuffed pepper soup on a chilly day!

ingredients in a bowl before mixing to make Copycat Jiffy Muffin Mix

Can I use Corn Muffin Mix instead of Cornmeal?

Both are relatively interchangeable except corn muffin mix has added sugar and an extra leavening agent. If you are using corn muffin mix in a breading, batter, or pizza mix in place of cornmeal, the recipe will turn out sweeter and fluffier!

How to Make Corn Muffin Mix

  1. Mix flour, cornmeal, sugar, baking powder, and salt.
  2. Add oil and mix until there are no lumps (a food processor works great for this step)! Store in a mason jar or zippered bag.

Copycat Jiffy Muffin Mix in a bowl with a whisk

How to Bake the Best Corn Muffins Using Copycat Jiffy Mix

  1. Generously grease muffin tins. PRO TIP: Butter tastes best! Or, use paper muffin tin liners.
  2. Whisk muffin mix, egg, and milk in a bowl. Mix well and allow the batter to rest, about 3 minutes (aerating the batter by letting it rest makes the muffins fluffier).
  3. Stir the batter twice and then divide evenly between the 6 muffin tins.
  4. Bake muffins for 14 to 18 minutes or until they are golden brown. Let them cool for about 5 minutes before removing from the muffin tins so they have a chance to firm up.

Corn Muffin Mix Recipes

Try this homemade copycat cornbread mix in some of our favorite recipes like:

Cornbread also makes a delicious topping for meaty casseroles like a taco pie or a turkey pot pie.

Copycat Jiffy Muffin Mix muffins with a knife and butter

Tips and Tricks

  • Water can be used in place of milk. Using hot water instead of room temp water will help the oil soften into the mix easier, however, avoid overly hot water so the eggs don’t accidentally cook!
  • To make cornbread and muffins more moist, add ¼ cup of sour cream (at room temperature) to the batter.
  • Grease muffin tins well or use paper liners.
  • PRO TIP: To save time, it’s okay to add the oil into the dry mix for muffins, the results will be the same. For other recipes, add the oil to the dry mixture.

Storage Ideas

  • Save cornbread mix in air-tight containers or zippered bags with the date labeled on the outside in a cool space like the pantry and it will keep for about one year.
  • Cooked cornbread or muffins will keep at room temperature for about 5 days as long as they are in an air-tight container.
  • Individual pieces of cornbread or corn muffins can be wrapped separately in plastic wrap and saved for up to 8 weeks. Let them thaw in the refrigerator or at room temperature.

Copycat Jiffy Muffin Mix muffins with butter on top

Recipes To Serve With Cornbread Muffins

Copycat Jiffy Muffin Mix in a jar
5 from 52 votes↑ Click stars to rate now!
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Copycat Jiffy Corn Muffin Mix

Keep this homemade copycat Jiffy cornbread mix on hand, ready to add to your favorite recipes.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Author Candace


Muffin Mix

Cornbread Muffins

  • 1 egg
  • cup milk


To Make Muffin Mix

  • Whisk together flour, cornmeal, sugar, baking powder, and salt.
  • Add oil, and mix until combined thoroughly, and there are no lumps. Store in a mason jar or zip top bag.

To Make Cornbread Muffins

  • Preheat oven to 400°F. Grease muffin tin (I use butter).
  • Mix together muffin mix, egg, and milk until well combined.
  • Allow batter to rest about 3 minutes. Stir a couple times, then divide evenly between 6 wells in the muffin tin (I use a 3 Tablespoon cookie scoop).
  • Bake 14-18 minutes, or until golden brown.


Use Muffin Mix in place of one box of Jiffy Mix.
*Can omit oil and add when baking, however, if using the Muffin Mix for other recipes, must remember to add 2 Tablespoons of oil.
Easily doubled or tripled. Use about 1 ½ cups Muffin Mix to make muffins or in place of one box of Jiffy Mix.
Nutrition information is for Muffin Mix only.
5 from 52 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 168 | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 100mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Calcium: 90mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Breakfast
Cuisine American

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Copycat Jiffy Muffin Mix in a glass bowl with writing

Copycat Jiffy Muffin Mix in a jar with writing

close up of Copycat Jiffy Muffin Mix muffins in a tin with writing

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    This was great. I made it GF with all-purpose gluten free flour. To compensate, as GF goods need more liquid, I found that adding 3 more Tbsp milk came out just exactly the same consistency as the box mix. Thanks!

    Also, I tripled the recipe to have extra on hand, and am storing the dry mix in Mason jars (without the oil). I’ll add the oil when it’s time to bake. It’s nice to have it all measured out and ready to go just like having a box of Jiffy mix in the pantry.

  2. This recipe is wrong. There’s not nearly enough liquid. I’m thinking you could use at least a cup of milk, if not more

  3. 5 stars
    Hi! Thanks so much for the recipe! I was wondering though, for longer shelf life, if I could use either shortening powder or butter powder in place of the shortening and increase the amount of liquid when getting ready to prepare the cornbread? Thanks!

  4. 5 stars
    I have a question…
    I found a corn chowder recipe that calls for a box of cornbread mix added to soup. What purpose is the oil to add to the dry mix for this instance?
    I’m making this chowder tonight, but I’ll skip the oil since I’ll be cooking up the onions & celery in a little oil anyway.
    I’m glad I found this recipe! Thanks!

    1. Hi Susan, I would think that the oil coating the flour could be potentially helpful to the recipe, but I don’t know the recipe you are using. I hope it worked out well for you! So glad you found this too!

  5. 5 stars
    So excited to try this. My kids LOVE cornbread.

    Any leads on the Krusteaz Blueberry Muffin mix? They also love that and I live in fear if Krusteaz ever stops making it.

    1. Hi Amelia, Enjoy the cornbread, it’s great! I don’t have a Krusteaz Blueberry Muffin copycat. I will see what I can do!

    1. Justice, the muffin mix can be made with water or your preferred type of milk, such as almond milk or soy milk. Even pineapple or orange juice could be used! The texture and flavor may change a little, but it’ll still be delicious. Let us know how it works for you!

  6. 5 stars
    This recipe worked out perfectly! Thanks!
    I needed Jiffy for a corn casserole. We live in the UAE, and Jiffy is almost impossible to find here. I made this recipe, added the corn and sour cream, and voila! DELICIOUS!

  7. 5 stars
    Great recipe! My only change is I used closer to a cup of milk versus 1/3. The batter seemed unmixed and very thick beforehand, but maybe that’s just me! Will be making this again to store in Mason jars!

  8. Doubled the recipe & made skillet cornbread. So, so good!

    I’m also currently dairy & soy free so I made the recipe with oat milk & non-dairy butter to grease the pan & it worked so well!

    1. It would last about 3 months, possibly more if it is stored in a cool dark place and is well sealed. It will keep much longer frozen. Just bring it to room temperature before using it. Enjoy!

  9. Can this recipie be made in multiple batches combined and stored in a large mason jar. When ready to make can you measure out what you will need

    1. You sure can Crista! When you click print and head to the print page, you can adjust the servings there and it will adjust the amounts of the ingredients in the ingredients list. (The instructions won’t adjust so if there are amounts listed in the instructions they won’t change). I hope that helps!

    2. I didn’t add oil to mix then it last indefinitely like the boxed mix.
      I add the oil, egg, and milk when ready to use.