This Jiffy corn muffin mix is sweet, moist, and fluffy, but made from scratch.
This Jiffy muffin mix recipe combines all-purpose flour and cornmeal for a perfect balance of softness and texture, with just the right sweetness, rise, and moisture.
Homemade Copycat Jiffy Corn Muffin Mix
- Simple Ingredients: Made with pantry staples like flour, cornmeal, sugar, baking powder, salt, and oil for easy preparation.
- Versatile Mix: This easy mix can be stored and used anytime to quickly bake fluffy cornbread muffins.
- Light & Moist: The combination of baking powder and oil ensures a perfectly soft and tender texture.
- Easy to Make: Just add an egg and milk, mix, and bake for warm, homemade cornbread in minutes.
Jiffy Joy Mix Ingredients
Flour & Cornmeal: All-purpose flour provides structure, while yellow cornmeal adds a slightly coarse texture and classic cornbread flavor.
Sugar, Baking Powder, Salt & Oil: Sugar adds sweetness, baking powder helps the muffins rise, salt enhances flavor, and oil keeps them moist and tender.
How to Make Copycat Jiffy Muffin Mix
- Mix flour, cornmeal, sugar, baking powder, and salt.
- Add oil and mix until there are no lumps (full recipe below).
To Make Cornbread Muffins
- Combine the muffin mix with eggs and milk.
- Divide over muffin tin and bake until golden brown.
Serve while warm or store in an airtight container at room temperature for 5 days.
Tips, Tricks, and Tasty Tweaks
- For a smoother texture, swap out the medium grind for a finer version.
- For a sweeter version, increase the sugar to 4 tablespoons.
- For extra tender muffins, replace the milk with buttermilk. Let the batter rest for 5-10 minutes for a fluffier texture.
- Add pickled jalapenos, olives, sliced green onions, chopped broccoli or diced bell peppers, corn, cooked sausage or bacon bits, and cheddar cheese to the muffins.
- For a sweeter dessert-like cornbread, add some honey.
Store, Scoop, and Serve
- To substitute for the boxed version, use in similar amounts as called for in the recipe.
- Keep in an air-tight container in a cool and dry place. It will keep for about 3 months.
- Use this corn mix for pumpkin cornbread muffins, jalapeno cornbread muffins, honey cornbread muffins, and blueberry corn muffins.
Favorite Cornbread Recipes…
Did you enjoy this Copycat Jiffy Corn Muffin Mix? Leave a comment and rating below.
Copycat Jiffy Corn Muffin Mix
Ingredients
Muffin Mix
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal (I used medium grind)
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons oil *
Cornbread Muffins
- 1 egg
- ⅓ cup milk
Instructions
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.
Notes
- 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.
- Store cornbread muffin mix in an airtight container at room temperature for 3 months. Remember to label the date and time of expiry.
- Nutrition information is for Muffin Mix only.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I love this recipe. Thank you. I am going to try to make Blueberry Pancakes.
Hi Millie, we are so happy to hear that you enjoyed the muffins. Let us know how the pancakes turn out!
This was amazing! It has become my go to recipe for cornbread. It is quick, simple and homemade! 🫶🏽
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.
Thanks for sharing, Amanda! So happy you loved this recipe.
Can you substitute self-rising cornmeal/flour and then omit the baking powder/salt?
Hi Nancy, I’ve not tried substituting self rising cornmeal/flour, so I can’t say for sure. Let us know if you try it.
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
Hi Christine, the amount of milk is correct at ⅓ cup.
I agree. I made it the first time today and it was lumpy in the pan. It tasted good. It was moist, but not quite moist enough. I’m gonna add more milk when I try it again tomorrow or maybe a smidge of sour cream or applesauce to make it moist like you do cakes
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!
Hi Dawn, if you prefer, you could leave out the shortening and add it when you’re preparing the corn muffins!
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!
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!
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.
Hi Amelia, Enjoy the cornbread, it’s great! I don’t have a Krusteaz Blueberry Muffin copycat. I will see what I can do!
You mentioned to use hot water in this recipe. But hot water isn’t mentioned in the recipe. Why?
Hi Veronica, water can be used in place of milk when making the muffins. Enjoy!
Can I substitute buttermilk for the milk jiffy corn muffins
` mix
You sure can John! Enjoy the muffins!
Can you use water instead of milk to make the batter?
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!
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!
Oh Risa, I’m so happy to hear that!
Where does the trans fat come from? 1g
The amount is actually 0.02g, but it rounds to 1g. It comes from the oil. Hope that helps.
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!
So happy to hear that it worked out well for you Maggie!
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!
Thank you for sharing your substitutions Kristin! So happy to hear that you love this muffin mix!
Can u use regular cornmeal
You sure can Ellen! Enjoy the muffins!
You need to edit recipe and either 1) remove sugar from ingredients, or tells us when to include it
Hi Karen, it’s added in step 2 with the cornmeal. Enjoy the muffins!
If I make a large batch of the dry mix (w/oil) how long will it last? Should I freeze it?
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!
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
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!
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.
That works too Cathy!
Great Candace’s husband
So happy you love this Paul!