Want some piping hot fresh corn muffins in a Jiffy? Well, here’s my favorite copycat recipe for those convenient, yet pricey little boxes that make about 6 muffins! Here is a simple, make ahead mix recipe for corn muffins in a jiffy!
This recipe is the perfect recreation of those handy little boxes that you can get at the grocery store. This mix recipe fits perfectly in a pint jar and when we’re ready to whip up a batch, we just add the wet ingredients right into the jar, no need to dirty another dish.
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1/3 cup milk
Combine the flour, corn meal, sugar, baking powder and salt in bowl, mixing well. Add the Vegetable oil, continue mixing well until the oil is fully incorporated and all lumps are gone. Congratulations, you now have a mix that is the equivalent of a box of Jiffy mix from the store.
Preheat the oven to 400F
To make your muffins:
In a small bowl combine 1 mix recipe, 1 egg, and 1/3 c. milk, mixing lightly, just until all ingredients are blended. Do not overmix as this will make your muffins tough. Set the batter aside and let it rest 15 minutes or so. Lightly butter a muffin tin (or line with muffin tin papers). I prefer butter as it imparts a nice golden brown and tastes great!
Bake at 400F for about 15 minutes – these mixes can be made up ahead of time and stored in the pantry for up to 6 months without any issues.
These Go Great with a wide variety of dishes including: