This Jiffy cornbread copycat is sweet, 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 Ingredient Notes
- 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.
- Leavening: Make sure you check the expiration dates on these.
- Buttermilk: To swap, 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.
- Vegetable Oil– Another neutral oil like canola oil will work here.
How to Make Jiffy Cornbread From Scratch
Mix the Batter
Step 1: Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Step 2: In a separate medium bowl, whisk together the buttermilk, egg and oil. Get it all nice and smooth.
Step 3: Pour the wet mix into the dry ingredients and combine. Don’t go crazy and overdo it.
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.
Fill and Bake
Step 4: Scoop the cornbread batter into the muffin liners – aim for about ⅔ to ¾ of the way so it has room to rise.
Step 5: Bake in a 400 degree preheated oven for 14-20 minutes or until a toothpick inserted in the center comes out clean.
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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.
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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This cornbread recipie was fabulous!! Hubby loved it!! Thank you, will make often.
Yay!! Happy to hear that!
If I want to make cheddar jalapeno cornbread would I use less sugar?
Hi Tina, I have a Mexican Cornbread recipe that I think would work well with the addition of jalapenos you can try.
I just made this and it was quite delicious! I needed a Kosher alternative to Jiffy and this has certainly answered my prayers! Some slight tweaks for me next time but it was soooo good!
Thank you so much!
I was about to scold you with “ Jiffy Cornbread “ but instead lol since you’re copy catting (word?) the store mix!. Your baked goods are always superior to anything store bought. I will include this when I cook your Sunday Dinner meal xoxo
Could I make these in a pan instead of muffin cups? How? What size pan and for how long? Thanks!
I used a 9 x 9 pan for 25 -30 minutes at 400 degrees and worked great for me and everyone loved the cornbread.
Slightly sweet and super moist, these Jiffy cornbread muffins are the perfect side for stews and chilis.
These are perfect cornbread muffins. I just want to grab one, slather some butter on it and dig in!
Great recipe! the cornbread cupcakes came out super fluffy. Thanks for sharing.
Such a delicious recipe! Turned out perfectly light, fluffy and delicious; easily, a new favorite recipe!
Oh yum! They look so good. Such a great copycat recipe. Definitely perfect for pairing with chili.