Go Back

Copycat Jiffy Cornbread Mix

Course Bread
Cuisine American
Keyword boxed mix copycat, cornbread muffins, homemade cornbread mix, jiffy cornbread mix
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
A small-batch dry mix that equals one 8.5 oz box of boxed cornbread mix. Stir in an egg and milk, then bake in a muffin tin or small pan.

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable shortening (or cold butter)

Directions

  • Whisk the flour, cornmeal, sugar, baking powder, and salt together in a medium bowl.
  • Work in the shortening with a pastry cutter or fork until the mix looks like fine crumbs.
  • Keep airtight at room temperature for up to 6 months (if you use butter, refrigerate or freeze it instead).

Notes

Mix the dry mix with 1 large egg and 1/3 cup milk. Bake at 400°F for 15 to 20 minutes in a greased muffin tin or 8x8-inch pan.

Nutrition

Serving: 62g | Calories: 175kcal | Carbohydrates: 26g | Protein: 4.1g | Fat: 6.3g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 465mg | Potassium: 78mg | Fiber: 1.1g | Sugar: 7.1g | Vitamin A: 105IU | Vitamin C: 0mg | Calcium: 159mg | Iron: 1.5mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from the whole mix with 1 large egg, 1/3 cup milk; vegetable shortening (the first choice counted), milk counted as whole milk. Brands and portions vary, so use it only as an approximation.