Homemade Cornbread Or Muffins Mix Recipes

JIFFY CORN MUFFIN MIX COPYCAT

Steps:

• Combine first 5 ingredients in a bowl, mix well.
• Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
• To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
• OPTIONAL: To mix, add any combination of optional ingredients you prefer.
• Combine mix with egg and milk, mixing well.
• Fill muffin pan 1/2 full, bake for 15-20 minutes.

COPYCAT JIFFY CORNBREAD MIX

Steps:

• Whisk together flour, corn meal, sugar, baking powder and salt. Slowly whisk in vegetable oil. Mix until dry mixture is smooth with no lumps.
• f a recipe uses a box of Jiffy Corn Muffin Mix: add the above mix to that recipe.
• Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Fill muffin tins 2/3 full. Bake 15-20 minutes. (Makes 6 muffins.)
• Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Pour batter into greased 8-inch square pan. Bake 20 - 25 minutes.

HOMEMADE CORNBREAD OR MUFFINS MIX

Steps:

• Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
• Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
• Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
• (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
• To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
• To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
• Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
• Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
• Stir just till batter is smooth (do not over beat).
• Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
• Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
• Makes 10 muffins.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
• In a separate bowl, whisk together the egg, Greek yogurt and milk. Melt the butter, then pour both the milk and butter (or oil) into the dry ingredients. Stir until just combined. Pour into the muffin cups (the cups will be very full).
• Bake about 15 to 17 minutes until the center has firmed up and is lightly golden, and a toothpick comes out clean. Allow to cool in the muffin tin for 5 minutes, then add to a baking rack. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.

JIFFY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
• In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
• Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
• Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!

HOMEMADE CORNBREAD MIX

Steps:

• Place all the ingredients in a bag. I will make 5 to 10 at a time. Make sure you write "Cornbread Mix" on the bags. Then store in your pantry.
• To bake your cornbread:
• Add 1 egg, 1 cup milk, and 1/3 cup vegetable oil to your mix.
• Bake in 400 degree oven for 20 to 25 minutes.

HOMEMADE CORN MUFFIN MIX

Steps:

• Combine all ingredients in a large bowl & whisk well.
• Transfer to an airtight container

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a bowl and whisk until thoroughly blended.
• Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.
• Gather the ingredients.
• Heat the oven to 425 F (220 C/Gas 7).
• Grease a 10-inch iron skillet or an 8-inch square baking pan for cornbread or corn stick pan for corn sticks and place in the oven to heat. For muffins, grease a muffin pan and set aside.
• Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.
• In another bowl, whisk 1 1/3 cups milk or 1 3/4 cups buttermilk together with the egg. Stir in the vegetable oil, melted shortening, or melted butter.
• Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.
• Bake cornbread in the preheated, prepared pan for 20 to 25 minutes or until firm and lightly browned. Fill the preheated, prepared corn stick pan 2/3 full and bake for 12 to 15 minutes until browned. Bake muffins in the prepared muffin tin for 18 to 20 minutes, or until lightly browned and cooked through.
• Serve warm and enjoy!

EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}

Steps:

• Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
• In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
• Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.