• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wheat by the Wayside
  • Home
  • Recipes
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • GF Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    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.

    Jump to Recipe Print Recipe
    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

    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 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!

    Join my VIP community so you never miss a recipe! I send about one email per week.

    Share this on Facebook and Pinterest using the social share buttons! Sharing helps more people like you enjoy these great recipes!

    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 Stuffing
    • 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 3 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 Quick Breads & Muffins

    • Gluten-free Zucchini Banana Bread (Dairy-free)
    • Gluten-free Zucchini Muffins
    • Gluten-free Lemon Poppy Seed Muffins
    • Gluten-free Chocolate Chip Banana Muffins

    Don't forget to save this post for later!

    758 shares
    • Share155
    • Tweet
    • Reddit
    • Email

    Reader Interactions

    Comments

    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

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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! 

    More about me →

    New Gluten-free Recipes

    • Crispy Gluten-Free Chicken Nuggets: Air Fryer or Baked
    • Gluten-Free Apple Granola Muffins
    • Gluten-Free Tortilla Dessert Cups
    • Gluten-Free Peach Upside Down Cake with Almond Flour

    Trending Gluten-free Recipes

    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Easy Gluten-free Flatbread
    • The Best Gluten-free Pizza at Home
    • Gluten-free Double Chocolate Chip Cookies

    Gluten-Free Summer Recipes

    • Gluten-Free Peach Upside Down Cake with Almond Flour
    • Gluten-free Dessert Shells for Strawberry Shortcake
    • Gluten-Free Caprese Pasta Salad
    • Gluten-Free Peach Crisp with Oats and Almonds

    Follow on Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Hi there!

    I’m Katie, 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! Learn more →

    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! 

    More about me →

    New Gluten-free Recipes

    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)
    • Gluten-Free Vanilla Cake with Chocolate Sour Cream Frosting
    • Easy Gluten-Free Italian Pasta Salad

    Trending Gluten-free Recipes

    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Easy Gluten-free Flatbread
    • The Best Gluten-free Pizza at Home
    • Gluten-free Double Chocolate Chip Cookies

    Gluten-Free Summer Recipes

    • Gluten-Free Peach Upside Down Cake with Almond Flour
    • Gluten-free Dessert Shells for Strawberry Shortcake
    • Gluten-Free Caprese Pasta Salad
    • Gluten-Free Peach Crisp with Oats and Almonds

    Footer

    Back to Top

    Quick Links

    • Recipe Index
    • Web Stories

    About

    • About/Contact
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    This site contains affiliate links, which means I may earn a commission from qualifying purchases at no extra cost to you.

    Copyright © 2022 Katie Olesen | Wheat by the Wayside. Created with the Feast Plugin.