EDITOR’S NOTE (December 17, 2019): PIN here on Pinterest. See recipe video on my Facebook fan page.
Jiffy Cornbread Muffins are hearty, crusty outside and moist inside.
For breakfast, enjoy a muffin (or two) drizzled with melted butter and honey.
I developed this recipe over 20 years ago by trying something different. You see, I had already tried the recipe printed on a box of corn muffin mix.
The muffins were not tasty. They needed more ingredients (my opinion).
At the time of my successful experiment, I was craving some real good cornbread with dinner.
I didn’t have enough flour and did not want to make a special trip to the grocery store.
So, I mixed a little Jiffy Corn Muffin Mix with a little flour, white corn muffin mix and sugar.
Stirred until well combined. Poured in greased muffin tin (6 cups) and baked in preheated oven.
A wonderful aroma filled my home while the muffins were baking.
The muffins turned out great the first time I made ’em with extra ingredients. A little sugar enhanced flavor. Muffins do not taste like cake.
Wonderful served fresh from the oven with chili, smoky collard greens, smoky turnip greens, crock pot pinto beans.
Yes, I still keep some corn muffin mix in my pantry. Perfect substitute for flour.
Oh yeah, I’m the proud owner of a Jiffy t-shirt. Did have two. Gave one to my precious aunt who loves it! My “Jiffy” book is autographed by Howdy Holmes, president of Chelsea Milling Company.
One day, I’ll hang this framed t-shirt in the office connected to my “dream studio kitchen.”
Regularly visualizing and working to make it a reality.
Food blogging (aka self-employment) is SERIOUS work. Must be dedicated and passionate. I pray a lot and it helps a LOT.
Check out my Sweet Potato Stuffed Cornbread Muffins and Stuffed Cornbread Muffins.
Jiffy Cornbread Muffins
These hearty muffins are crusty outside and moist inside. Wonderful served fresh from the oven with chili, greens, crock pot pinto beans, and vegetable soup. Simple ingredients include buttermilk and a small amount of corn muffin mix. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Preheat oven to 400 degrees.
In medium-sized bowl, combine cornmeal mix, sifted flour, corn muffin mix, sugar (if using), 2 beaten eggs, and buttermilk.
Stir together until batter is smooth. Press large lumps with back of a spoon or fork. Set aside 10 minutes.
Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
Stir cornbread batter. Fill each cup with batter.
Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean. Muffins will rise with a dome shape.
Serve hot. If desired, slather with salted butter, honey, or maple syrup.
How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour
1 cup of all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Sift together in a medium sized bowl. Use 1/2 cup for this recipe. Store remainder in a zippered bag. Refrigerate until ready to use.