Copycat Recipes: Jiffy Corn Muffin Mix
Copycat Recipes such as Jiffy Corn Muffin Mix are a great way to get your fix of your favorite foods without spending a fortune at the store for the same thing. This recipe for Copycat Jiffy Corn Muffin Mix is a really good one because just about everybody makes something that calls for it. It takes no time at all to make a big batch of the mix and it keeps for quite a few months on the shelf or longer if stored in the freezer.
Ingredients for the mix (1 serving):
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
I chose to store my Jiffy Corn Muffin Mix in a plastic jar, so I created a label for the front of the jar that says “Jiffy Corn Muffin Mix”
I then created a label for the back of the jar with instructions that say:
“Measure out 1 1/2 cups of mix. Add 1 egg, 1/3 cup milk, 2 Tbsp. vegetable oil (I use canola oil). Mix well. Bake at 400 degrees for 15-20 mins.”
I printed both of the labels out at home using using a free design site called Avery.com. They have hundreds of templates. Simply log in or sign-up for an account, decide on what template you want to use, design your project, and print. I used white, plain card stock for my labels. I attached them to the jar with with double-sided tape.
Directions for the mix:
Step 1: Measure and mix all of the dry ingredients together in a medium-sized bowl.
Step 2: Dump into a plastic or glass jar. You can also use quart size freezer or storage bags.
*Note: The plastic container that I used is a 2-quart capacity canister that I bought at Walmart and it holds 5 (1 1/2 cups) of the Jiffy Corn Muffin Mix.
To Bake:
For each single batch of muffins, add: 1 egg, 1/3 cup milk, 2 Tbsp. vegetable oil. Mix well, pour into muffin tin and bake at 400° for 15-20 mins. Makes 6-12 muffins depending upon what size you make.
surely this can’t be right. Does 2/3 c. Flour, 1/2 c. Cornmeal, 3 T. sugar, 1 T. baking powder & 1/4 t. Salt add up to 1 1/2 c. Equal to 1 box Jiffy corn muffin mix?
I’ve made this several times, it is correct. (And delicious)
Made with spenda in place of sugar. Turned out great. Has anyone else tried with a sugar substitute?
Do you have the recipe you use to make the huge batch of mix?
I make this all the time, and it is delicious. I just always wished it were a tad sweeter (personal preference:) Today I forgot to buy canola oil at the store and olive oil wouldn’t work so I used apple sauce and it was so delicious. It was like dessert cornbread! Thank you for the recipe.
I will assume when mixing the ingredients for bakibg the Jiffy measurements are 1 1/2 cups, it wasn’t mentioned in baking steps.
She put this as the label for the back.
Measure out 1 1/2 cups of mix. Add 1 egg, 1/3 cup milk, 2 Tbsp. vegetable oil (I use canola oil). Mix well. Bake at 400 degrees for 15-20 mins.”
So for the canister you show you multiplied the recipe by 5?
To fill container do you just keep adding from one recipe..? Should be recipe f container
2/3 cup = 5 1/3 oz.
1/2 cup = 4 oz
4 tbsp. = 2 oz
1/4 tsp = 0.0416667 oz.
A box of Jiffy mix is 8.5 oz. So yes its pretty darn close.
How long is the shelf life of the mix?
Five times the recipe is
3 1/3 c flour
2 1/2 c cornmeal
1 c sugar minus 1 T
5 T baking powder
1 1/4 tsp salt