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    Home » Recipes » Quick Breads & Muffins

    Gluten-Free Jiffy Cornbread Muffin Mix (Dairy-Free and Egg-Free Options)

    Published: Oct 26, 2021 · Updated: Oct 26, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A split corn muffin on a plate, slathered with butter and honey.
    Gluten-free jiffy style cornbread muffins piled on a plate.
    Three gluten-free jiffy style corbbread muffins stacked on a white wooden plate.

    Make the best ever gluten-free cornbread muffins with this quick and easy jiffy-style mix! This cornbread is moist and fluffy with just a hint of sweetness! Dairy and egg free options included!

    Three gluten-free jiffy style corbbread muffins stacked on a white wooden plate.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients and Dietary Substitutions
    • How To Make Jiffy Mix
    • How To Make Muffins
    • Variations
    • Storage
    • Frequently Asked Questions
    • More Gluten-Free Recipes
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    If you've tried all of the gluten-free cornbread mixes available and are still searching for that Jiffy-style option, or maybe you just can't stomach the steep markup, look no further!

    This gluten-free recipe for cornbread makes muffins just like the box of Jiffy! It is super quick and easy to make with only a handful of affordable pantry ingredients!

    This gluten-free cornbread is perfection, not too sweet, moist and fluffy! Dairy-free and egg-free options are included!

    Cornbread muffins are the perfect compliment to your favorite chili, but don't just stop at muffins! This versatile mix will work for cornbread casserole, skillet cornbread, Johnny cake, corn cakes, and waffles, too. It also makes a great gluten-free stuffing for Thanksgiving!

    Ingredients and Dietary Substitutions

    Ingredients for gluten-free jiffy cornbread measured out in bowls.
    • 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 blends tested include King Arthur Measure for Measure, Namaste Perfect Blend, Bob's Red Mill 1:1, and Cup4Cup multipurpose. The results showed minor differences between the flours, but all worked well!
    • Dairy-free: Substitute almond milk and a neutral oil or vegan buttery sticks for the milk and butter in the recipe.
    • Egg-free: Substitute a flax egg or ¼ cup applesauce for the egg. The egg-free cornbread was a bit more dense but still moist and delicious with good flavor.
      • To make a flax egg: Stir 1 Tablespoon ground flaxseed together with 3 Tablespoons water. Let set until thick and gelatinous.

    How To Make Jiffy Mix

    • Step 1: Blend together the dry ingredients
    • Step 2: Store in an airtight container.
    • Step 3: When you are ready to make cornbread, add the wet ingredients along with the mix to a bowl. Stir together and bake!

    It's that easy! Make as many batches as you would like to keep on hand. Store in individual containers in a cool, dry place for up to several months.

    How To Make Muffins

    Actually, this one-bowl recipe is so quick and easy to make, you may not feel the need to keep the dry mix on hand, but rather just make the cornbread from scratch whenever you need it. The entire recipe comes together in under 25 minutes.

    • Step 1: Combine the dry ingredients together.
    • Step 2: Add the egg, butter, and milk.
    • Step 3: Stir to combine.
    • Step 4: Scoop into greased muffin tins and bake.
    Whisking dry ingredients, adding in wet ingredients, stirring, scooping batter into muffin pan.

    Variations

    • Jalapeño Cheddar: Add 1 diced jalapeño and ½ cup shredded cheddar cheese to the batter.
    • Honey: Substitute an equal amount of honey for the sugar.
    • Buttermilk: Substitute an equal amount of buttermilk for the milk.
    • Bread (Johnny Cake): Prepare the same as muffins but pour the batter into a greased 8" pan. Bake 20-25 minutes.
    • Skillet Cornbread: While the oven preheats, place a cast-iron skillet in the oven. Make the batter. Carefully remove the hot skillet from oven. Add a pat of butter and twirl around to grease the skillet. Pour the batter in and bake 15-20 minutes.
      • Makes (1) 8-inch skillet or (2) Mini (6.5-inch) skillet cornbreads.
    • Corn Pancakes or Waffles: Prepare as usual, you may add an extra splash of milk if the batter is too thick. Cook in a hot greased waffle iron or griddle. Flip pancakes when bubbles form and edges start to look dry.
    A split corn muffin on a plate, slathered with butter and honey.

    Storage

    The cornbread is best when eaten freshly baked. If needed, muffins can be stored in an airtight container, either at room temp or refrigerated, for up to 2 days. Reheat in the microwave for a few seconds to soften. Leftovers can also be frozen. Frozen muffins can be thawed overnight or in the microwave as well. Use leftover cornbread to make cornbread stuffing or croutons!

    Frequently Asked Questions

    Is Jiffy cornbread mix gluten-free?

    No, Jiffy cornbread mixes are not gluten-free. All regular cornbread mixes contain wheat flour.

    Does Jiffy make a gluten-free mix?

    At this time, Jiffy does not make a gluten-free cornbread mix. Which is why this recipe was created!

    Is cornmeal gluten-free?

    While cornmeal is naturally gluten-free, it could be processed on shared equipment with wheat products.

    For this reason, it is best to check the labels for a gluten-free claim or an allergen statement. The safest options are Bob's Red Mill and Arrowhead Mills, which make gluten-free cornmeal.

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    More Gluten-Free Recipes

    • Gluten-free Hawaiian Rolls
    • Gluten-free Sage and Onion Thanksgiving Stuffing (Crock Pot Option)
    • Chipotle Chicken Chili
    • Gluten-Free Hashbrown Casserole

    Recipe

    Three gluten-free jiffy style corbbread muffins stacked on a white wooden plate.

    Gluten-Free Jiffy Cornbread Muffins

    Katie | Wheat by the Wayside
    Make this quick and easy jiffy-style cornbread mix for the best gluten-free cornbread muffins! These muffins are just like jiffy, not too sweet, moist and delicious! Dairy and egg free options!
    5 from 6 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Bread
    Diet Gluten Free
    Servings 8 muffins
    Calories 135 kcal
    Prevent your screen from going dark.

    Ingredients
      

    Jiffy-Style Mix - Dry Ingredients

    • ⅔ cup gluten-free flour blend, such as King Arthur Measure for Measure, Namaste Perfect Blend, Bob's Red Mill 1:1, or Cup4Cup multipurpose
    • ½ cup yellow cornmeal
    • 3 Tablespoons sugar
    • 1 Tablespoon baking powder
    • ½ teaspoon salt

    Wet Ingredients

    • ⅔ cup milk, almond milk for dairy-free
    • 2 Tablespoons butter, melted, neutral oil or vegan buttery sticks for dairy-free
    • 1 egg, flax egg or ¼ cup applesauce for egg-free

    Instructions
     

    • Preheat oven to 400°F. Grease an 8-cup muffin pan.
    • In a small bowl, blend together the dry ingredients.
    • To the bowl, add the milk, egg, and melted butter. Stir together.
    • 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 Jiffy-Style mix, just blend together the dry ingredients. Make as many batches as you like. Store in a small airtight containers in a cool, dry place for up to several months. When you're ready to make cornbread, add the wet ingredients along with one mix to a bowl. Stir together and bake as directed.
    To make a flax egg: Stir 1 Tablespoon ground flaxseed together with 3 Tablespoons water. Let set until thick and gelatinous.
    Variations
    • Jalapeño Cheddar: Add 1 diced jalapeño and ½ cup shredded cheddar cheese to the batter.
    • Honey: Substitute an equal amount of honey for the sugar.
    • Buttermilk: Substitute an equal amount of buttermilk for the milk.
    • Bread (Johnny Cake): Prepare the same as muffins but pour the batter into a greased 8" pan. Bake 20-25 minutes.
    • Skillet Cornbread: While the oven preheats, place a cast-iron skillet in the oven. Make the batter. Carefully remove the hot skillet from oven. Add a pat of butter and twirl around to grease the skillet. Pour the batter in and bake 15-20 minutes.
      • Makes (1) 8-inch skillet or (2) Mini (6.5-inch) skillet cornbreads.
    • Corn Pancakes or Waffles: Prepare as usual, you may add an extra splash of milk if the batter is too thick. Cook in a hot greased waffle iron or griddle. Flip pancakes when bubbles form and edges start to look dry.

    Nutrition

    Serving: 1muffinCalories: 135kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgSodium: 346mgPotassium: 68mgFiber: 2gSugar: 6gVitamin A: 150IUCalcium: 122mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Quick Breads and Muffins

    • Gluten-Free Apple Granola Muffins
    • Buckwheat Banana Bread (Gluten-Free)
    • Gluten-free Zucchini Banana Bread (Dairy-free)
    • Gluten-free Zucchini Muffins

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    1. Patricia Haught

      October 27, 2021 at 7:45 am

      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

      Reply
      • Katie | Wheat by the Wayside

        September 14, 2022 at 1:48 pm

        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.

        Reply
        • JennyPF

          January 06, 2023 at 12:42 pm

          Or make a batch of dry and weigh it. EZPZ to henceforth go by that weight for a batch.

          Reply
    2. Peg

      January 25, 2023 at 7:49 am

      5 stars
      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!

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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