Scratch Jiffy Cornbread Recipe

looking for a from scratch recipe for cornbread that tastes like the Jiffy brand. I’ve tried adding sugar to some recipes, but they still don’t taste similar. My son prefers this to southern style and there are times when I just don’t want to run out to the store.


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  1. Candy Shaffer says

    My favorite way to make cornbread is to prepare jiffy yellow cake mix, and Jiffy corn bread mix….then combine both together, blend well and bake according to the instructions on the box (they are approx the same time/temp)..I just add cooking time until it passes the tooth pick test. It makes a large batch of sweet cornbread, for under $1 and tastes wonderful!!!!

  2. The Hillbilly Housewife says

    My family prefers Jiffy brand cornbread also! How appropriate that I found the recipe for this (already) on Hillbilly Housewife! I use the muffin posted for Plain Muffins (under breads) and use the modification for cornmeal. They are perfect and my very picky hubby (who didn’t even grow up eating any kind of cornbread and now claims to only eat Jiffy) LOVES THEM! The link is here:


  3. Jean says

    Our church just celebrated our 50-year birthday and published a church cookbook! This receipe was in it, and it is great (my husband doesn’t like regular cornbread, but loves this one)! I’ve never made the Jiffy cornbread so don’t know how it compares, but it is very similar to the cornbread served at Frontier Pie restaurants. It is sweet, moist, and more like a cake.

    Misty’s Cornbread

    1 c. cornmeal
    3 c. flour (I use 1/2 wholewheat)
    1 1/3 c. sugar
    2 Tbsp baking powder
    2/3 c. oil
    1 tsp salt
    1/3 c. butter, melted
    4 eggs
    2 1/4 c milk

    Combine all ingredients, mix well. Place in a greased 9×13 pan. Bake at 350 for 35-45 minutes until golden brown on top.

    • cas navy says

      We made Misty’s Cornbread for our 4th of July Dinner and they were AWESOME! Very much like Jiffy Mix as far as being sweet. The texture of these were more cakey than the Jiffy brand (less crumby), but we loved that about it! Sweet and Buttery!!! Thanks – we’ve been looking for a recipe like this for a long time (as we don’t want to use the Jiffy Brand with all the additives anymore…)

  4. Teresa says

    I use this Betty Crocker Recipe and we think it is sweet and moist like Jiffy. It makes one 8 or 9 inch pan or 12 muffins.

    1 1/4c cornmeal
    1 c. flour
    1/2c. sugar
    1 Tbsp baking powder
    1/2 tsp salt
    1 egg
    1/4c butter or margarine, melted
    1 c. milk

    combine dry ingrediets. add wet ingredients. (I melt the butter in a big measuring cup in the microwave and add the milk and egg to that before adding it all to the dry ingredients). stir until just mixed.
    pour into greased pan and bake at 400 F for 20-25 min, probably 15-20 for muffins.

    • Tiffany says

      Thanks. It did look a little dry when I was done so I added an extra 1/4 cup of milk and 2 more tablespoons of melted butter. On a whim, i added 2 more tbsp if sugar too. With those additions, it was definitely a keeper and I’ve found my “Jiffy” cornbread recipe.

      • merp says

        I didn’t find this dry at all. And I definitely found the half cup of sugar as sweet as jiffy if not sweeter. I think this is a solid jiffy sub. I did use half buttermilk instead of just milk which could’ve added moisture. Let mixture rest for 15-20 minutes for a higher and crustier crown on your muffin. Love it!

  5. says

    I found a copycat jiffy corn muffin mix recipe that I have been using for about 6 months! My family loves them and to me these muffins tastes just like the jiffy muffin mix! I have even made up the mix and stored to use at a later date with no issues. :)

    Here is the recipe…
    Copycat Jiffy Corn Muffin Mix

    2/3 cup all purpose flour
    1/2 cup yellow corn meal
    3 Tbsp granulated sugar
    1 Tbsp baking powder
    1/4 tsp salt
    2 Tbsp vegetable oil
    1 egg
    1/3 cup milk


    Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

    If you wish to make Corn Muffins:

    Preheat oven to 400 degrees F. Combine above mixture with egg and milk. Mix well.
    Fill muffin tins 1/2 full. Bake 15-20 minutes.
    Makes 6 muffins.

  6. Beth says

    A friend recently shared this cornbread mix receipe and it is now a staple at our house:
    3 cups SR cornmeal
    3 cups SR flour
    1 packet powderd milk
    1/2 cup sugar
    2 sticks margerine or butter -slightly softened
    mix all together with pastry blender – store in airtight container in
    frig. To bake take out however much dry mix you need and mix with
    enough water to your desired consistancy. Bake in castiron skillet
    425-450 for 12 to 15 minutes. I’m sure you could add more sugar if
    you wanted it sweeter.

  7. Jim Neill says

    No, no, no, no, no! I have never had a mix that was any good.
    Here’s how you make cornbread.
    1 cup of whole grain, coarse ground, white corn meal (white has better flavor)
    1 T non-aluminum baking powder (I use Rumford)
    1 egg (fertile from my chickens)
    1/3 cup of oil (I prefer walnut or hazelnut)
    1 cup milk (I prefer goat milk, more butterfat than cow milk)
    If you use wheat flour it’s not really cornbread.
    Never, ever use sugar. “A true southern cook relies on the natural sweetness of the corn.”
    Mix the corn meal and the baking powder.
    Mix the egg, oil, and milk.
    Mix dry and wet ingredients together.
    I fry mine like pancakes but you can bake it in the oven about 400 for 10 to 20 minutes depending on how deep your dish is.

    • Southern Boy says

      That’s by far the worst recipe I have ever seen. Goat’s milk?? Walnut oil? This is corn bread which should not have any of that nastiness in it. If you are going to be so adamant about a recipe, than at least post one that is good.

    • Terri says

      Jim, thank you for posting your cornbread recipe but the original question was ‘is there a recipe similar to the Jiffy mix.’ Jiffy Mix makes a sweetened corn muffin. Around here in Georgia we call pan-fried corn-bread “hoe cakes”. & the only place I have ever even seen walnut oil for sale was in Bloomington Indiana in a gourmet bakery/coffee shop & it was like $6 for 8oz. Just saying.

  8. Jean Johnson says

    I just watched an old episode of Bonanza. The cook had made “cornbread” that they all thought
    tasted exactly like apple pie.
    Have you heard of this and do you know the recipe?
    I love Jiffy cornbread mix. Making it tonight to go with my chili.
    Thank U.
    Jean Johnson
    Casselbery FL

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