Copycat recipes for homemade cornbread mix that mimics the taste of Jiffy cornbread mix are published on the Keeper of the Home and CD Kitchen websites. Both call for cornmeal, whole wheat or regular flour, sugar and salt. Other ingredients include baking powder and baking soda.
To make a clone of Jiffy cornbread mix, first mix together a cup yellow cornmeal with a ½-cup whole wheat flour, 2 tablespoons sugar and 1 teaspoon sea salt. Add 1 tablespoon baking powder and ½-teaspoon baking soda to the mix. Premix the dry ingredients and store for later use if desired.
When it’s time to make cornbread using the mix, add ¼-cup of melted shortening, an egg and a cup of buttermilk to the dry ingredients. Pour the mixture into ungreased muffin tins, and then bake in an oven that has been heated to 400 degrees Fahrenheit for 15 minutes. A single batch yields up to 10 muffins.
The CD Kitchen website recipe differs slightly. It calls for just 2/3-cup all-purpose flour, 1/2-cup yellow corn meal, 3 tablespoons sugar and 1 tablespoon baking powder. It also requests 1/4-teaspoon salt and 2 tablespoons vegetable oil. An egg and 1/3-cup of milk is added to the mix before turning into muffin tins and baking at 400 degrees for 15 to 20 minutes. This recipe yields just six muffins.