Start making homemade cornbread with this simple recipe. All you need are a few basic ingredients to have delicious cornbread, made from scratch. You’ll never need to buy Jiffy cornbread boxed mix again!
One of my big homesteading goals has been to replace our store-bought mixes and bread products with homemade items. Not only is it budget friendly to buy basic ingredients in bulk, but it is also better for you when your food isn’t full of processed oils and preservatives.
One of the items on the list to replace was boxed cornbread mix. I had used boxes of Jiffy corn muffin mix almost exclusively for making cornbread in the past- until I realized I could easily make this at home. I occasionally still grab a box of Jiffy mix, but I love having this easy recipe that I always have the ingredients on hand for.
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- Ingredient List
- How to Make
- Recipe Card
- FAQS – How to Store, Ingredient Substitutes, More Recipes
Simple Ingredients for the Best Jiffy Cornbread Recipe
- flour
- yellow corn meal
- baking powder
- sugar
- salt
- milk
- egg
- butter
To make the dry cornbread mix:
Sift the following ingredients together
- 2/3 cup flour
- 1/2 cup yellow corn meal
- 1 tablespoon Baking Powder
- 3 tablespoon of sugar
- 1/2 tablespoon salt
This makes up your dry mix that can be stored in an airtight container in your pantry. If you are ready to make cornbread, follow the next step for cornbread batter.
In a large mixing bowl, combine your dry mix with:
- 3 tablespoons melted butter
- 1/3 cup of milk
- 1 egg
Mix together well.
From here on out, you can decide how you want to cook it. You can bake them in muffin tins, a baking dish, or cast-iron skillet.
For muffins pour batter in to lined muffin tins and bake at 400 degrees for about 15-18 minutes. This recipe will yield 6 muffins.
You can also bake in an 8X8 casserole dish or small cast iron skillet. Pour in the dish or skillet evenly (the cornbread will expand as it bakes). Bake in 400 degree oven for 18-20 minutes.
Let cool to room temperature and store in an airtight container.
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Homemade Jiffy Cornbread Mix
Ingredients
Dry Mix
- 1/2 cup yellow cornmeal
- 2/3 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 tablespoon salt
Wet Ingredients
- 1 large egg
- 3 tablespoons melted butter
- 1/3 cup milk
Instructions
Combine all ingredients from dry mix and sift together. Store in airtight container for future use or move on to next step if you are ready to cook cornbread.
In a large bowl, combine dry cornbread mix with milk, egg, and melted butter. Stir well.
Pour batter in lined muffin tins (yield 6 muffins) or spread evenly in 8X8 baking pan (tilt the pan side to side to spread mixture).
Bake in 400-degree oven. Muffins will take about 15-18 minutes. Baking pan will take about 18-20 minutes.
Notes and Questions
The specific brand of ingredients you use is up to you personally. However, I opt to use as many organic, whole food, ingredients as possible. Here are some of the specific product brands I’ve found that fit my families preferred diet.
- Arrowhead Mills Unbleached, Organic Flour
- Bob’s Red Mill Corn Meal – only ingredient is organic, ground corn
- Bob’s Red Mill Baking Powder – No added aluminum
Can I use vegetable oil in place of butter?
You can use another oil in place of butter in you choose.
Can I omit the sugar?
Jiffy cornbread is known for being a sweeter cornbread. If you’re not a sweet cornbread lover, you may want to skip the sugar. I’m not sure how this would affect the end result though, as I have not tried it.
How long can I store this cornbread mixture?
The completed cornbread mixture (with the wet ingredients) should be used immediately. However, if you only want to mix up the dry mixture, you can do that! Just store in an airtight container, in a cool, dry place. You can also store in the fridge. As long as the container you use is properly sealed, the mixture should easily last for 6 months to 1 year.
Can I make it in bulk?
I’ve not tried making more than one batch of the dry cornbread mixture at one time. Since there are multiple ingredients, it would be impossible to make sure each batch had the correct measurements of each ingredient.
However, you could spend a little time making multiple individual servings and storing them (see storage recommendations above).
What to eat with corn bread?
Honestly, I don’t think there are many things that you can’t eat cornbread with. Here are some of my favorite pairings:
- Bowl of chili
- Red beans and rice
- Black eyed peas and rice
- Fried chicken or pork chops
- Beef or venison stew
While cornbread is a great side dish on its own, here are a few other side dishes using cornbread mix that my family loves.
Sweet Corn Casserole – this casserole is made with whole kernel and creamed corn, cheddar cheese, a little bit of butter, and cup of sour cream. Try serving it at your next holiday meal! Find the full recipe here.
Squash Casserole – a delicious recipe to use up some of the fresh summer squash you have on hand. This makes the perfect side dish any time of year! Check it out here.
