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