Jiffy cornbread was a big deal in my home growing up. While we Southern folks made plenty of homemade cornbread, my mama really loved quickly opening up a box, mixing together the batter and throwing it in the oven in… well… a “jiffy”. This copycat might be even better. It’s sweet, tender and moist and comes together just as quickly. Bake in a bacon greased cast iron skillet or in a muffin pan. Either way, it’s a hit.
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Homemade Jiffy Cornbread Ingredients
For the Jiffy Cornbread Mix
- Cornmeal: I use fine yellow cornmeal but white works as well.
- Flour: You can replace the all-purpose flour with 1:1 ratio gluten-free baking flour but just know the texture may change slightly.
- Granulated Sugar: Swap in some light brown sugar for a touch of molasses.
- Leavening: Make sure you check the expiration dates on these.
- Salt: Grab kosher. For flavor.
For the Wet Ingredients
- Buttermilk: To dyi, just add 1 tbsp of lemon juice or vinegar to 1 cup of milk and let it set for about 5 minutes before adding to the recipe. You can also thin out some thick plain yogurt or sour cream with milk and use as well.
- Eggs: These bind everything together.
- Vegetable Oil– YAnother neutral oil like canola oil will work here.
How to Make Jiffy Cornbread From Scratch
PRO TIP: Don’t go crazy and overdo the mixing y’all. We want a little texture but not a perfectly smooth batter. The more you mix, the more you overactive the gluten creating tough cornbread.
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Jiffy Cornbread Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk room temperature
- 1 large egg room temperature
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 400 degrees and line muffin pan with muffin liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate medium sized bowl, whisk together buttermilk, egg, and oil until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
- Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.
Video
Notes
How to Store Copycat Jiffy Cornbread
Pop any leftovers into an airtight container or wrap in plastic wrap at room temperature. I don’t recommend storing in the fridge since they will dry out and lose their soft texture. To reheat, just pop in the microwave. Cover your cornbread with a damp paper towel and microwave in increments of 10 seconds until warmed through. Just don’t overdo it.How long will leftovers last in the fridge?
Muffins will stay fresh for 1-2 days at room temperature.Can I freeze Jiffy cornbread muffins?
Yep for sure boos. Wrap them tightly with plastic wrap then add them to a resealable plastic bag. It will stay fresh for 2-3 months in the freezer. Let them thaw at room temp when you want to eat again.Nutrition
Recipe Tips
- Room Temp: Make sure those eggs and buttermilk are room temp to ensure the ingredients incorporate better.
- Don’t over mix! Once things are combined, don’t over mix or you could create a tougher batter that is dense.
- Don’t overfill: Don’t go beyond 3/4s full in each liner or you could have a spillage mess in your oven.
- Cool the muffins in the muffin pan: Cool for at least 10 minutes so they won’t break apart when you remove them.
How to Serve this
- Chili, Soups and Stews: Ain’t nothing like Jiffy cornbread served with literally the best chili or some beef stew, creamy chicken noodle soup, and Italian wedding soup. I make this all the time when the weather turns a bit chilly.
- BBQ Side: Serve up a basket of muffins with baby back ribs, honey bbq wings, fried corn, potato salad, and don’t forget the sweet tea.
- Southern Spread: Now you know you can’t have no fried chicken, candied yams, and turnip greens without some cornbread.
Recipe Help
Definitely go for fine grand. Coarse is too gritty and can result in a more crumbly cornbread y’all.
Yep of course boos. Just grease your muffin pan and proceed with the recipe. You can also cook all the batter in a greased round cake pan or cast iron skillet as well.
Oh no boos! This can happen for a few reasons. Make sure you measure your ingredients correctly. Being off on ratios can change a recipe super fast. Secondly, make sure you don’t overmix that batter and make it dense and dry. And lastly, check that bake time boos. If you overbake, you can dry cornbread out in a “jiffy”.
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Did everyone use 1 1/4 cup buttermilk like the recipe calls for? My batter turned out really thin, not like any cornbread I’ve ever made.
I did. It was runny as a batter, and amazing when baked.