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They’re Lovin’ It! Here’s what They’re Sayin’:
“Loved it! Actually better than the jiffy mix brand in my opinion.”
—CORINA.
The Lowdown of This Jiffy Cornbread
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”.
The sweat tender cornbread was quite the staple whether we made it old school style in a cast iron skillet greased in bacon fat or in individual muffin tins. Either way, it’s a hit. Let me show you how to make this even better at home.
What is Jiffy Cornbread?
Jiffy cornbread has been around since 1930 y’all. Basically you whisk the ingredients together with a few outside additions and bake. What makes Jiffy such a popular mix is the sweet flavor and light fluffy texture. It’s almost like a cross between cornbread and cake.
Ingredients You’ll Need To Make Homemade Jiffy Cornbread
For the Jiffy Cornbread Mix
- Cornmeal: This is gonna give that distinct corn flavor and gritty texture from the grinding down of the kernels.
- Flour: This softens and balances the gritty texture of the cornmeal.
- Granulated Sugar: Because Jiffy cornbread is essentially sweet cornbread, we gotta add this in boos.
- Leavening: I use both baking powder and baking soda here to lighten the cornbread and give it a nice fluffy lift.
- Salt: This enhances all of the flavors and mellows out the sweetness.
For the Wet Ingredients
- Buttermilk: This tangy liquid tenderizes and adds moisture to the batter. Plus it is essential for Southern cornbread.
- Eggs: These bind everything together.
- Vegetable Oil– You gotta add some to keep the cornbread moist.Ain’t no dry cornbread around these parts! Another 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.
Jiffy Cornbread Recipe
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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
Nutrition
How to Serve this Jiffy Cornbread Copycat Recipe
- 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.
- Classic Comfort: I love serving this with some red beans and rice or lemon chicken and rice casserole.
- Tex Mex Meal: These jiffy cornbread muffins are great with this taco soup, sheet pan steak fajitas, Dorito casserole and some Mexican rice.
Recipe Substitutions and Variations
- Sugar: Swap in some light brown sugar for a touch of molasses.
- Buttermilk: Make your own boos if you ain’t got some lying around. 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.
- Gluten-Free: You can replace the all-purpose flour with 1:1 ratio gluten-free baking flour but just know the texture may change slightly.
- Cheese It Up: Adding in cheeses like cheddar, mozzarella, monterey jack, or crumbled cojita for a nice remix.
Expert Tips and Tricks
- Use the right cornmeal: Y’all make sure you don’t grab the coarse-grind cornmeal because it creates a dryer crumbly coarse texture. Use fine grind instead.
- 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 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.
Frequently Asked Questions
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.