On the nights my mom made chili, I was in charge of mixing up that iconic blue Jiffy Cornbread box, whisking together the egg, and the milk, and the mix in the speckle green melamine bowl. Ever since, I’ve liked my cornbread sweet and served from a muffin tin. With an extra pat of butter if you really want to know. Now, on the nights I make chili, I make it from scratch, because I love to, and I make sure they taste exactly like the ones I grew up with. With that, I give you this Jiffy Cornbread copycat recipe.
How to Make Jiffy Cornbread
First, this recipe comes together nearly as fast as the Jiffy Cornbread box, in the same time it takes to preheat the oven. To make, whisk together the flour, finely ground cornmeal, sugar, baking powder, and salt. All things you probably have stocked in your pantry. Then whisk together the milk, oil, and egg. Stir together until just combined.
Next, line your muffin tin with liners for easy removal, and use a spring release scoop for even distribution. Bake at 400°F and watch the cornbread muffins burst into an impressive muffin top. Brush with salted butter while still warm for extra flavor.
What type of cornmeal should I use?
The type of cornmeal you use for these Jiffy Cornbread copycat muffins will yield vastly different results. Look for a fine to medium ground cornmeal as opposed to coarse. I also like to buy organic when buying any corn products. And, if you can find one that’s also high-lysine, even better. High-lysine cornmeal has been milled to keep the germ and the bran intact, which adds a whole lot of flavor, protein, and nutrients. If you’re in Minnesota, Whole Grain Milling is my favorite.
May your Jiffy cornbread copycat muffins be sweet, with an impressive muffin top, and a pat of butter too.
On nights my mom made chili, it was my job to make the cornbread. 1 box of Jiffy, 1 egg, and a bit of milk. I like my cornbread sweet because of it. I can’t have it any other way. If you close you eyes, you might think you’re biting into an original Jiffy Cornbread muffin. This recipe comes together nearly as fast as the box. You’ll most likely beat the oven preheat time. If serving a crowd, double or triple the recipe.
2/3 c. all purpose unbleached flour 1/2 c. finely ground cornmeal, non GMO scant 1/4 c. pure cane sugar 3/4 tsp. aluminum-free baking powder 1/2 tsp. kosher salt 1/8 tsp. baking soda
1/2 c. whole milk 2 tbsp. oil, mild-tasting 1 large egg
1 tbsp. salted butter
Preheat oven to 400°F degrees. Line muffin tin. Set aside.
In a medium bowl, stir together dry ingredients. In a separate small bowl, stir together wet ingredients until evenly combined.
Add the wet mixture into the dry and stir together until just combined, no more.
Evenly scoop batter into muffin tins. Bake for 12-15 minutes.
Brush butter over muffin tops. Serve warm.
Note: For a fluffier cornbread, use 1 teaspoon of baking powder and bake on the lower end of the listed time.