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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

Prep Time
20 minutes
Cook Time 25 minutes
Prep Time 20 minutes
Cook Time 25 minutes
  1. Preheat oven to 400 degrees.
  2. In medium-sized bowl, combine cornmeal mix, sifted flour, corn muffin mix, sugar (if using), 2 beaten eggs, and buttermilk.
  3. Stir together until batter is smooth. Press large lumps with back of a spoon or fork. Set aside 10 minutes.
  4. Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
  5. Stir cornbread batter. Fill each cup with batter.
  6. 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.
  7. Serve hot. If desired, slather with salted butter, honey, or maple syrup.
Recipe Notes

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.


1.  To make a Cornbread Bundt Cake, use this recipe and bake as instructed in my recipe for a Cornbread Bundt Cake.

2.  Flapjacks are light, fluffy, and made like pancakes.  Use this recipe and follow the instructions for making Sweetheart Cornbread Flapjacks.  Use the heart-shaped cookie cutter if desired.

3.  Pepperoni Cornbread Wedges.  Makes 8 wedges.

*Add 1/2 cup chopped pepperoni pieces to cornbread batter.  Spray a cast iron wedge pan with vegetable oil cooking spray or grease each wedge with 1/2 teaspoon of vegetable oil.  Fill each wedge with cornbread batter.

*Bake as instructed. Wedges will rise a LOT while baking.

*After baking, lightly sprinkle each wedge with shredded cheddar cheese and top with a pepperoni slice.  Return to HOT oven for 2-3 minutes to melt cheese.  Serve hot.  Sprinkle with dried oregano (optional).

Cast iron wedge pan provided by Lodge Manufacturing.