EDITOR’S NOTE (August 28, 2022): I posted this recipe for the first time June 9, 2018. Today, I updated the helpful tips to make them easier to understand.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured products
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
THE MAIN INGREDIENT
I keep several boxes of corn muffin mix in my pantry. Perfect substitute for flour.
MY INSPIRATION FOR THIS RECIPE
I developed this recipe over 20 years ago. I had made a batch of muffins using the recipe printed on a box of Jiffy Corn Muffin Mix. They were not tasty in my humble opinion.
The next time I had a taste for muffins, I whipped up my own recipe. DEEELICIOUS results!
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 a preheated oven.
The muffins are hearty with a mild sweetness. They do not tastelike cake.
Jiffy Cornbread Muffins are hearty with a mild sweetness. Sugar is an optional ingredient. These muffins are crusty outside and moist inside.Â
Easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Cornbread
Cuisine: southern
Keyword: cornbread, cornbread millionaire
Servings: 6muffins
Ingredients
1cupself-rising white cornmeal mixOr use self-rising yellow corn muffin mix.
1/4cupself-rising flour, siftedSee recipe notes for all-purpose flour.
1/4cupcornmuffin mix
2tablespoonssugar (optional)
2small or mediumeggs, beatenOr use ONE large egg.
1cupbuttermilk
vegetable oil to grease muffin tin
Instructions
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.
NOTE: Use two small or medium eggs. Or use ONE large egg.
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.
Notes
How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour INGREDIENTS 1 cup of all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt INSTRUCTIONS 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.
ran out of milk once and used 1/4 cup of cream still turned out good lol.