Jiffy Cornbread recipe

If there is one thing I know, it’s bomb cornbread. And my homemade Jiffy cornbread recipe is legit better than the box ever was. This one crushes the store-bought game with its perfectly sweet, moist, melt in your mouth tender texture.  One bite and you will be wondering where this version of Jiffy cornbread has been all your life. Slather with warm butter, grab and napkin and getting eating. Forget that box for good boos!

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Copycat jiffy cornbread recipe as muffins stacked on a white plate with a honey dipper on the plate
Five star review

“Loved it! Actually better than the jiffy mix brand in my opinion.”


Jiffy cornbread was a big deal in my home y’all.  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 for personal servings and snacks.  Either way, we got down on it for reals.

Most have jazzed up the box making it their own but honestly you can make it even better by making the whole thing from scratch with ingredients you probably already have. Let me show you how.

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.  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.

The Lowdown of The Best Jiffy Cornbread Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern Comfort Shortcut

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with some substitutions

Key Flavor: Sweet, Moist Cornbread Goodness

Skill Level: Easy (No Sweat Fam!)

You skip all the artificial stuff and make your cornbread with real ingredients.

This goes from pantry to your belly in less than an hour.

I don’t know one soul that doesn’t like hearty cornbread. It is the most versatile side ever, and folks will ask for seconds, trust!

I can’t stand crumbly dry cornbread. This jiffy cornbread recipe is anything but! It’s perfectly moist and tender boos.

Ingredients You’ll Need To Make Homemade Jiffy Cornbread

Cornmeal, flour, sugar, egg, leavening, oil and buttermilk in glass bowls on a gray background

For the Jiffy Cornbread Mix

  • Cornmeal: We ain’t making cornbread without this key ingredient. Cornmeal is gonna give that distinct corn flavor and gritty texture from the grinding down of the kernels.
  • Flour: This balances the gritty taste adding structure and a much more tender and soft texture.
  • 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. They both release gas in the batter which expands when baked.
  • Salt: This enhances all of the flavors and mellows out the sweetness.

For the Wet Ingredients

  • Buttermilk: This rich tangy liquid tenderizes and moistens the batter.  The lactic acid reacts with the leavening and softens the proteins in the dry ingredients creating a softer more tender crumb. 
  • Eggs: These provide structure and stability binding everything together. 
  • Vegetable Oil– It coats the crumb and adds more richness and moisture.  Ain’t no dry cornbread around these parts!

How to Make Jiffy Cornbread From Scratch

Step 1: Crank Up the Heat and Mix the Wet and Dry Ingredients Separately

  1. Preheat your oven to 400 degrees Fahrenheit then get your muffin pan ready with some liners.
  2. In a big ol’ bowl, grab your whisk and mix up the cornmeal, flour, sugar, baking powder, baking soda and salt.
  3. In a separate medium bowl, whisk together the buttermilk, egg and oil. Get it all nice and smooth boos.
A collage of dry ingredients being mixed in a clear bowl and wet ingredients being mixed in a clear bowl to make cornbread

Step 2: Let all the Ingredients Mingle

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.

Jiffy copycat cornbread recipe batter after being mixed together with a muffin pan filled with liners nearby

Step 3: Fill and Bake

  1. Scoop the cornbread batter into the muffin liners – aim for about ⅔ to ¾ of the way so it has room to rise.
  2. Pop them in the preheated oven and bake for 14-20 or until a toothpick inserted into the center of the muffin comes out clean boos.
  3. Let them chill a bit then serve them up boos.
A collage of jiffy cornbread recipe batter in a muffin pan before and after baking

How to Serve this Jiffy Cornbread Copycat Recipe

Recipe Substitutions

  • Sugar: Swap in some light brown sugar. Just know that the muffins will be a bit different in texture and sweetness from the added 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.
  • Oil: Another neutral oil like canola oil will work here. You can also use melted butter here but it will make the muffins a little less moist but will taste super rich in flavor.

Recipe Variations

  • 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 melty remix.
  • Honey it Up: While these already have a nice sweet kick, a natural honey will add an additional depth of sweetness. Maple syrup is also a unique twist as well.
  • Herb it Up: Add in some herbs like chives, parsley or thyme for an earthy twist.
  • Spice it up: You can give more savory vibes with spices like chili powder, paprika, cayenne or even cumin in the batter. You can also give some warm tones with cinnamon or nutmeg.
  • Bacon: Now y’all know adding crumbled bacon will give some salty savory crunch and texture.
  • Stir in Vegetables: Finely chop and dice up veggies like onions, bell pepper or even some corn.  That’s texture and nutritional benefit right there.

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 super coarse texture.  The grit will be too much. Make sure to use the fine grind instead.  
  • Room Temp: Make sure those eggs and buttermilk are room temp y’all. This will ensure all 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 and not soft and tender.  
  • 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: 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.  
Jiffy Cornbread muffins stacked on top of each other on a white plate

How to Store Copycat Jiffy Cornbread

  • Room Temperature: Jiffy cornbread recipe leftovers can be stored at room temp in an airtight container or wrapped in plastic wrap. Muffins will stay fresh for 1-2 days at room temperature.
  • Fridge: I personally wouldn’t store leftovers in the fridge. They will dry out and lose their amazing texture.
  • Freezer: 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.
  • Reheating: You can add a little warmth to your cornbread in the microwave. Cover your homemade Jiffy cornbread with a damp paper towel and microwave in increments of 10 seconds until warmed through. Be careful not to overdo it or you will end up with dry cornbread.

Frequently Asked Questions

What cornmeal should I use for this homemade Jiffy cornbread recipe?

Definitely go for fine or medium grind. Coarse is too gritty and can result in a more crumbly cornbread y’all.

I ran out of muffin liners! Can I still make this Jiffy cornbread copycat?

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.

Help! My copycat Jiffy cornbread recipe came out dry.

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”.

Can I make this Jiffy cornbread recipe gluten-free?

Yep for sure boos! 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.  

A close up of jiffy cornbread recipe muffins stacked on top of each other

Other Cornbread Recipes to Try

Cornbread muffins stacked on a white plate

Jiffy Cornbread Recipe

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. 
5 from 17 votes
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course: Bread
Servings: 20 muffins


  • 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 room temperature
  • 1 large egg room temperature
  • 1/4 cup vegetable 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.



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.
I don’t recommend putting leftovers in the fridge as it will dry the cornbread out.
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.


Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.4mg
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Filed Under:  Cornbread, Oven, Southern Classics


  1. WoW, loooove the color, texture and looks absolutely delicious!!! We made them for the weekend bbq side and they turned out Perfect. Froze rest of it as per ypur freezing instructions.

  2. I can’t say that I have ever had jiffy cornbread before, but I can definitely believe that this is better! Thank you so much for sharing this recipe 🙂

  3. Wow! This cornbread is so delicious and moist. I made this for everyone and it was gone upon serving this.

  4. A good moist cornbread is always appreciated. Drizzle with some honey and it is like a dessert!

  5. I have baked these cornbread cakes so many times using your recipe, which always comes out perfect. Much better than the box!

  6. Just made these for our 4th of July picnic. Everyone raved about them. Wish I had made 3 batches instead! So so good.

5 from 17 votes (1 rating without comment)

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