Whip up the best gluten-free cornbread recipe with this Jiffy copycat in under 25 minutes! Make the dry mix ahead of time to keep on hand or use it in any recipe that calls for Jiffy mix!
Jump to:
- Katie's Recipe Notes!
- Is Jiffy Cornbread Gluten-Free?
- Ingredients and Dietary Substitutions
- How To Make Gluten-Free Corn Muffins
- Use this Recipe To Make Jiffy Corn Muffin Mix!
- Other Ways to Bake 'Em
- Tasty Twists
- Recipe Love! What Readers Are Saying:
- More Gluten-Free Quick Bread Recipes
- Recipe
- Frequently Asked Questions
- Comments and Ratings
Katie's Recipe Notes!
Before going gluten-free, I loved Jiffy Cornbread Mix! It was cheap, convenient, and made the perfect cornbread! Those muffins were a staple in my kitchen-the perfect side dish for soup, stew, or our favorite beef and black bean chili! I frequently used the mix as a topping for chicken pot pie, and we loved making corn casserole for the holidays!
After my celiac diagnosis, I tried every gluten-free cornbread muffin mix I could find, hoping for a true Jiffy replacement. Sadly, none of them hit the mark for me. On top of that, they were all so much more expensive than regular mixes that it just didn't make sense to keep buying them.
So, I set out to create the perfect gluten-free Jiffy corn muffin copycat! And I'm not kidding when I say I put this recipe through the gauntlet. I tested it with four popular gluten-free flour blends, along with dairy-free and egg-free options-I even tested all the different baking methods on the original box of Jiffy! At one point, my kitchen was overrun with cornbread!
I'm happy to say this gluten-free recipe passes the test-it makes corn muffins just like a box of Jiffy! It's quick, easy, and comes together with just a handful of pantry staples. I haven't bought a box of mix since, and I don't think you will either!
Is Jiffy Cornbread Gluten-Free?
Unfortunately, Jiffy corn muffin mix is not gluten-free. It contains wheat flour and wheat starch! Jiffy does not have a gluten-free mix, which is precisely why I developed my own copycat recipe!
Ingredients and Dietary Substitutions
- Gluten-Free Flour Blend: This recipe has been tested with a few different gluten-free flour blends, each already containing xanthan gum or another binder. The results showed minor differences between the flours, but all worked well in the recipe. The blends tested include:
- For dairy-free cornbread: Substitute unsweetened almond milk and a vegetable oil or dairy-free butter for of the milk and melted butter in the recipe.
- For egg-free: Use an egg substitute such as a flax egg or ¼ cup applesauce for the large eggs. The egg-free cornbread I made was a bit more dense but still moist and delicious with good flavor.
**Full ingredient information and measurements in recipe card below.
How To Make Gluten-Free Corn Muffins
- Step 1: Combine the dry ingredients together in a large mixing bowl.
- Step 2: Add the egg, butter, and milk.
- Step 3: Whisk until smooth and well combined.
- Step 4: Scoop into greased muffin tins and bake according to recipe card below.
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Use this Recipe To Make Jiffy Corn Muffin Mix!
Here's a time saving tip! If you like the convenience of having Jiffy corn muffin mix on hand, you can mix up several batches of just the dry ingredients and keep them on hand for when you need it.
When you are ready to make cornbread, add the mix along with the wet ingredients to a bowl, stir together, and bake!
Other Ways to Bake 'Em
You know what I love about this easy gluten-free cornbread recipe? You can bake it however you like-it's not just for muffins! Here's a few other ways you can bake this cornbread:
- Cornbread (Johnny Cake): Prepare the same as muffins but pour the batter into a greased 8" baking pan. Bake 20-25 minutes.
- Skillet Cornbread: Place an 8-inch cast iron skillet in the oven while it preheats. Meanwhile, make the batter. Carefully remove the hot skillet from oven, add a tablespoon of butter and swirl it around to grease the skillet. Pour the batter in and bake 15-20 minutes.
- Corn Pancakes or Waffles: Prepare as usual, you will want to add an extra splash or two of milk if the batter is too thick. Cook in a hot greased waffle iron or on a griddle. Flip pancakes when bubbles form and edges start to look dry.
Tasty Twists
- Buttermilk: Substitute an equal amount of buttermilk for the milk in the recipe.
- Jalapeño Cheddar: Add 1 diced jalapeño and ½ cup shredded cheddar cheese to the batter.
- Bacon Cheddar: Stir in ½ cup cooked, crumbled bacon and ½ cup shredded cheddar for a savory twist.
- Herbed Cornbread: Add 1 teaspoon dried thyme, rosemary, or a mix of Italian herbs for extra flavor.
- Honey: Substitute an equal amount of honey for the sugar. Keep an eye on them, as they may brown more quickly.
- Maple Cornbread: Swap the sugar for pure maple syrup for a subtly sweet, rich flavor.
Recipe Love! What Readers Are Saying:
⭐⭐⭐⭐⭐
Simply... wow!! I'd rate a 10 if I could! Brought me back to my childhood days... thank you! Nobody even knew this recipe was gluten free... that's a definite win with my fam!
- Shelley
More Gluten-Free Quick Bread Recipes
These savory gluten-free quick breads are a great way to round out any meal!
Recipe
Gluten-Free Corn Muffins (Jiffy Copycat)
Ingredients
Dry Ingredients (Jiffy Mix)
- ⅔ cup gluten-free flour blend (tested with: King Arthur Measure for Measure, Namaste Perfect Blend, Bob's Red Mill 1:1, and Cup4Cup multipurpose flour.)
- ½ cup yellow cornmeal
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup milk (almond milk for dairy-free)
- 2 Tablespoons butter, melted (or vegetable oil)
- 1 egg (can use flax egg or ¼ cup applesauce for egg-free)
Instructions
- Preheat oven to 400°F. Grease an 8-cup muffin pan.
- In a mixing bowl, whisk together the dry ingredients; ⅔ cup gluten-free flour blend, ½ cup yellow cornmeal, 3 Tablespoons granulated sugar, 1 Tablespoon baking powder, and ½ teaspoon salt.
- Add the wet ingredients; ⅔ cup milk, 2 Tablespoons butter, melted, and 1 egg. Whisk together until well combined.
- Scoop ¼ cup of batter into greased muffin tins.
- Bake 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
To Make Just the Jiffy mix:
Blend the dry ingredients together and make as many batches as you like. Store in small airtight containers in a cool, dry place for up to several months. When you’re ready to make cornbread, simply add the mix to a bowl with the wet ingredients, stir, and bake as directed.Baking Variations:
- Bread (Johnny Cake): Prepare the same as muffins but pour the batter into a greased 8" pan. Bake 20-25 minutes.
- Skillet Cornbread: Place an 8-inch cast-iron skillet in the oven while it preheats. Meanwhile, prepare the cornbread batter. Carefully remove the hot skillet from the oven, add a tablespoon of butter, and swirl it around to coat the bottom and sides. Pour in the batter and bake for 15-20 minutes.
- Corn Pancakes or Waffles: Prepare as usual, add an extra splash or two of milk if the batter is too thick. Cook on a greased griddle or waffle iron.
Storage
Best enjoyed fresh, but you can store them in an airtight container at room temperature or in the fridge for up to 2 days. Can freeze for longer, if desired. To soften, warm them in the microwave for a few seconds.Save This Recipe!
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Frequently Asked Questions
Cornmeal is naturally gluten-free, but some brands process it on shared equipment with wheat. If cross-contact is a concern, check the label for allergen warnings.
If you're looking for a cornmeal that is labeled gluten-free, check out Bob's Red Mill, Arrowhead Mills, and P.A.N.. These brands offer certified gluten-free cornmeal and can be found in grocery stores or online.
Traditional cornbread usually contains gluten since it's often made with a mix of cornmeal and wheat flour. If you or someone you know is gluten-intolerant, be sure to look for a gluten-free recipe-like this one!-or use a gluten-free cornbread mix.
Lucy Fritts says
I have made several GF cornbread recipes since I was diagnosed 3 years ago, and most are pretty good. We are having an unseasonably cold dreary day and I was excited to discover a tub of my husband’s special chili in the freezer so cornbread was needed! I decided to try your recipe that I had recently saved and I’m so glad because it is simply wonderful! The perfect flavor, perfect texture and most importantly it was moist and soft, no crumbly at all. Just out of personal preference I added 1/8 c finely diced onion, 1/8 c shredded cheddar and 1 1/2 T diced jalapenos —so so delicious! Thanks for an A+ cornbread muffin🤩
Katie Olesen says
Those additions sound so good! Glad you loved the recipe, Lucy! Thanks for the wonderful comment!
Catherine says
This is really good! I’m now making it for the 2nd time. Thank you for posting this recipe
Andy says
I enjoyed making this recipe - used it in a chili dog casserole. I liked the nearly 1:1 flour/cornmeal ratio and the taste was spot on- I added a bit of xanthan gum to aid in holding it together. If I made it again I might substitute some sour cream for some of the milk - the bread was a bit crumbly and I wonder whether the sour cream would add a bit of body to it. Thanks for this recipe!
Shelley says
Simply..wow!! I’d rate a 10 if I could! Brought me back to my childhood days.. thank you!
Nobody even knew this recipe was gluten free.. that’s a definite win with my fam!
Jen says
I made a double batch of these cornbread muffins while on vacation. I measured all of the dry ingredients at home and added the wet ingredients. They were just as easy as a box mix and were probably better!
Peg says
I made these last night in my DASH waffle stick maker. They were a hit! I used 1/3 cup in the waffle maker. So easy. It made a total of 4.
Thanks, Katie and keep these easy recipes coming!
Patricia Haught says
How much of the prepared mix ( if making a container full) is used in one recipe? If I make a large batch to have on hand, I do not see how much to use when baking a batch. Thanks for the help and the convenience of the mix. My daughter was diagnosed with celiac 15 yrs ago and times and availability of gluten free products have certainly come a long ways since then. I appreciate your blog and recipes.
Patricia
Katie | Wheat by the Wayside says
Personally, I would store each individual batch in separate bags or small containers. That way you know you have the proper amount each time, kind of like a box of Jiffy! You could set up an assembly-line and add each ingredient to each container as you go.
JennyPF says
Or make a batch of dry and weigh it. EZPZ to henceforth go by that weight for a batch.