This Jiffy Cornbread recipe copycat will make you want to throw away the box with its deliciously sweet and moist texture. Slather with butter, serve alongside some collard greens, or add it to jiffy cornbread dressing for a truly amazing Black folks meal. If you want a vegan option, try this wonderful Vegan Cornbread recipe.
Black folks have a deep affinity for Jiffy cornbread. Jiffy has been in a lot of our households for most of our childhoods, and we always hook it up adding in additional flavors really making it our own. If you have ever wanted to make a homemade version, here is a great one that will make you throw away the box for good.
What is Jiffy Cornbread?
Jiffy mixes have been around since 1930. Their corn muffin mix has been quite popular since the beginning because it had a sweeter taste which is very different from traditional Southern cornbreads. When prepared a certain way, it almost tastes like a cross between regular cornbread and cake. The texture is lighter and it has the sugar which changes the flavor entirely. In this recipe, I am sharing a homemade version that shares all of the qualities of Jiffy corn muffin mix.
Homemade Jiffy Ingredients
Cornmeal and Flour- Having a mix of both cornmeal and flour is a way to give it a less gritty texture overall. You can also play around with these ratios if you prefer. If you want more cornmeal flavor, add a bit more and lessen the flour so they are still equal in ratio to 2 cups total.
Granulated Sugar- Jiffy is known for being sweeter cornbread so I added sugar to the dry ingredients of course. Leavening- Both baking powder and baking soda are in this recipe. They give the cornbread a nice lift once baked which also lightens the cornbread batter.
Buttermilk – Black folks and Southerners love buttermilk in their cornbread. It adds a wonderful rich tang and flavor and also adds fantastic moisture.
Egg- Eggs in baking add structure and stability. We are using one here to make sure these set up well.
Oil- Same thing with the oil. It coats the crumb and gives additional moisture. We don’t want no dry cornbread.
How to Make Homemade Jiffy Cornbread
This mix comes together quite quickly and easily. It doesn’t require a lot of skill. In fact, I find it about as easy to make as a traditional box of Jiffy.
For our homemade jiffy cornbread, we separate the dry and wet ingredients before combining them. It also makes it come together much easier.
One tip- don’t overmix. No need to continue to get out every single lump in these muffins. Just make sure it all combines and then let it sit for a few minutes before adding to your muffin tins.
What to serve sweet cornbread with
- Soul Food Chili
- Collard Greens
- Shrimp and Grits
- Best Meatloaf
- Pinto Beans
- Okra & Tomatoes with Chicken
- Mustard Greens
- Air Fried Salmon
Jiffy Cornbread Recipe
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup oil
- Preheat oven to 400 degrees and line the 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.