Copycat Jiffy Corn Muffin Mix

20 mins
Serves 6
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Directions

  1. 1Add 2/3 cup of all-purpose flour to an airtight container.
  2. 2Add half a cup of yellow cornmeal to the container.
  3. 3Next, add three tablespoons of sugar.
  4. 4Add one tablespoon of baking powder.
  5. 5Add a quarter teaspoon of salt.
  6. 6Shake the container to mix the dry ingredients.
  7. 7To make cornbread or muffins, take two tablespoons of vegetable oil or butter, 1/3 cup of milk, and one egg.
  8. 8Don't overmix it; you want the lumps.
  9. 9For variations, add a half a cup of cheese or jalapenos, green hatch chilies, tomato, or bacon.
  10. 10Bake at 400° for 15 to 20 minutes.

Ingredients

  • 0.66 cup flour, all purpose
  • 0.5 cup yellow cornmeal
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 2 tbsp vegetable oil or butter
  • 0.33 cup milk
  • 1 egg
  • 0.5 cup cheese
  • 0.5 cup jalapenos
  • 0.5 cup green hatch chilies
  • 0.5 cup tomato
  • 0.5 cup bacon

Equipment

airtight container

Tips

  • This corn muffin mix is shelf stable for a year.
  • Do not overmix the batter; you want lumps.
  • Variations include adding cheese, jalapenos, green hatch chilies, tomato, or bacon.