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!
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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
- 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.
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.
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
No, Jiffy cornbread mixes are not gluten-free. All regular cornbread mixes contain wheat flour.
At this time, Jiffy does not make a gluten-free cornbread mix. Which is why this recipe was created!
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.
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More Gluten-Free Recipes
Recipe
Gluten-Free Jiffy Cornbread Muffins
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
- 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.
Patricia Haught
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