Homemade Cornbread Mix & Jiffy Corn Muffin Mix

This homemade cornbread and corn muffin mix is easily made and stored in your pantry. Use them whenever you need to whip up a quick skillet of cornbread or a batch of corn muffins.
Did you know that you could make your own cornbread and corn muffin mix? With just a handful of pantry staples, you can ditch the box mixes and have homemade cornbread and corn muffins in minutes with these two easy recipes. We make cornbread and muffins on a regular basis in our house, especially during soup, stew and chili season. 

I love using boxed mixes, but what I don't like is all the added ingredients that come along with it. Store-bought cornbread and muffin mixes might be convenient and affordable, but they're certainly not good for you. Most of the packaged mixes contain refined grains, added sugars, and sometimes trans fats. 

When I make my own, I know exactly what goes into each homemade mix, and making my own is also a great way to save money. You only need a handful of ingredients to make this homemade cornbread or corn muffin mix and I bet you already have most of them in your pantry. 

Homemade Cornbread (without sugar) or Corn Muffin Mix: 


  • All Purpose Flour 
  • Yellow Cornmeal
  • Baking Powder
  • Salt
  • Granulated or Cane Sugar
  • Storage Containers, Storage bags or Mason Jars

Just add all of your ingredients together and mix well using a wire whisk. 

Transfer your mix to an airtight container, mason jar or large Ziplock bag for storage and label it.

I like to store my corn muffin mix into Ziplock sandwich bags and then store the bags in a mason jar, so they're ready to go when I want to bake up some muffins. I can usually store 3 bags into a quart size mason jar. 

Once your mix is ready -- it only takes a few additional ingredients to whip up a skillet of cornbread or a batch of corn muffins. 

For one pan or skillet of cornbread you'll need: 

  • 2 cups cornbread mix + the following ingredients: 
  • 1 - cup buttermilk or milk
  • 1 - egg, whisked
  • 5 - tablespoon melted butter or 1/3 cup oil +
  • additional 1 - tablespoon butter or bacon grease to coat skillet (I prefer bacon grease)

To make one batch of Corn Muffins you'll need: 

  • 1 bag of corn muffin mix + the following ingredients:
  • 1 - egg
  • 2 - tablespoons oil
  • 1/3 - cup milk 
  • 1/4 - cup sour cream (for a moister corn muffin)

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Debbie Rogers said…
Much simplier in the south. We don't use flour or sugar. Just corn meal, egg, buttermilk and baking soda. Hot skillet with lard in it so that it sizzles when you pour your batter in. I have never used Jiffy.


Tina Butler said…
I think you have missed the whole point of this recipe. This is for pantry staple mixes. One is for cornbread and the second recipe is for a corn muffin mix. These are for mixes to have on hand in your pantry and then mixed up with the remainder of the ingredients when you make the recipe. I live in the south and we add flour and corn meal to our cornbread, no sugar, use a cast iron skillet and bacon grease not lard. We also add dry cornmeal to the skillet before baking so its sizzles then add the cornbread batter. This ensures a crisp crust. A little secret my Ma Maw taught me.
Debbie Rogers said…
No, I did know the reason for the post. What I meant by
"much simplier" is that there were less ingredients to combine. All I would combine is the cornmeal and baking soda.Also, I keep my cornmeal (and all my other dry baking items) in an airtight container. Keeps them fresh for SO long! I have heard of your MaMaw's secret but never tried it. Might next time I make cornbread.