This Jiffy Cornbread recipe copycat is the best one you will ever taste! It is perfectly sweet, soft, tender and melt in your mouth with a moist texture. Slather with warm butter and serve along with chili, collard greens, stew or bbq for a classic southern meal.
Jiffy cornbread was a big deal in my home. While we 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 for personal servings and snacks.
Most have jazzed up the box making it their own but here I show you how you can make a homemade version of Jiffy with ingredients you probably already have in your home. In fact, this version is so delicious, you will throw away the box for good.
What is Jiffy Cornbread?
Jiffy cornbread has been around since 1930. Its reliable mixes have been popular since they debuted. It gets the fun name “jiffy” because it comes together quickly and is super easy to make.
To make it, you simply mix everything together, pour the batter into a greased pan of choice and bake. Different from traditional southern style cornbreads, this mix has a sweater flavor with a more subtle cornmeal flavor. The texture comes off as being lighter and fluffier as well. I like to think about it as tasting like a cross between traditional cornbread and cake.
Cornmeal and Flour– To create a similar copycat flavor to that of the box, both cornmeal and flour are used to balance the texture and flavor. Cornmeal is made from ground corn, and it gives cornbread a distinct, corn-based flavor as well as a gritty texture from the grinding down of the kernels. All Purpose Flour, however, is made from ground wheat and helps to give cornbread a more tender texture that is much softer. Both together provide the perfect balance in this recipe. Experiment with the ratios if you prefer. If you want more cornmeal flavor, add a bit more and lessen the flour so they are still equal in ratio to 2 cups total.
Granulated Sugar– Because Jiffy is sweeter, we definitely have to add the sugar here.
Leavening– I use both baking powder and baking soda here to lighten the cornbread and give it a nice lift. They both release gas in the batter which expands when baked.
Buttermilk – Buttermilk in cornbread is a wonderful liquid that tenderizes the batter. The lactic acid reacts with the leavening and softens the proteins in the dry ingredients providing a softer more tender crumb. This helps to counteract the naturally coarser texture from the cornmeal grittiness so it provides moisture instead of a dry product in the end. It adds a wonderful rich tang and flavor and also adds fantastic moisture.
Eggs– The eggs are the perfect binder in this recipe. They provide structure and stability. They also enhance moisture and overall flavor.
Oil– It coats the crumb and gives additional moisture. This will provide dry cornbread.
How to Make A Homemade Jiffy Cornbread Recipe
I find that this recipe is probably just as easy as making it right off the box.
First we separately mix together the dry ingredients in one bowl and the wet ingredients in another bowl.
This will ensure that each is mixed properly before combining. It will also help so we don’t over mix. It is best not to over mix cornbread.
It also creates a better texture, a finer crumb and softer texture.
We will then fill muffin tins about 2/3s of the way so we allow room for the batter to rise as it bakes. If you overfill your muffin tins, they will rise over and become a bit misshapen.
Use the right cornmeal: Don’t grab the coarse-grind cornmeal because it creates a dryer crumbly texture. Make sure to use the fine or medium grind instead.
Use buttermilk: The buttermilk is key to me but I have also had great success using sour cream or greek yogurt. If you don’t have buttermilk around, make sure you grab a cup of full fat milk and add a teaspoon of vinegar or lemon juice to it.
Don’t over mix! Once things are combined, don’t over mix or you could create a tougher batter that is dense and not soft and tender.
Cool the muffins in the muffin pan: Allow the muffins to cool for at least 10 minutes transferring them to a wire rack to cool completely. This will make sure the muffins shape up and won’t break apart during the transfer.
Make it Cheesy: Adding in cheeses like cheddar, mozzarella, monterey jack or another melty cheese add a wonderful twist.
Stir in Vegetables: Finely chop and dice up veggies like onions, bell pepper or even some corn. Adds additional nutritional elements.
Add herbs: For an herbal twist, parsley or chives are wonderful.
Spice it up! To balance the sweetness of Jiffy, you can make it a bit more savory with spices like chili powder, paprika, cayenne or even cumin.
Add some honey or maple: While it is already sweet, a natural honey will add an additional depth of sweetness.
How to Store
Jiffy cornbread recipe leftovers can be stored at room temperature in an airtight container or wrapped in aluminum foil. It will stay fresh for 1-2 days at room temperature.
To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days.
If you want to keep it for even longer, the freezer is the way to go. To freeze it, wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.
What to Serve It With
What is the best type of cornmeal to use for cornbread?
Fine or medium-grind cornmeal is best for cornbread. Coarse-grind cornmeal can result in a more crumbly texture.
Can I use self-rising cornmeal mix instead of regular cornmeal?
Yes, you can use self-rising cornmeal mix instead of regular cornmeal in many cornbread recipes. Self-rising cornmeal mix contains cornmeal, flour, and baking powder, so you may need to adjust the recipe slightly to account for the added leavening.
Can you make Jiffy Cornbread gluten free?
Yes, cornmeal is naturally gluten free since it doesn’t contain any wheat or gluten containing grains. For the flour however, replace the all purpose flour with a gluten free all purpose flour or a cup for cup flour like King Arthur or Bob’s Red Mill and you should have great success.
Other Cornbread Recipes to Try
Jiffy Cornbread Recipe
- 1 1/4 cup cornmeal
- 3/4 all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup oil
- 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.