20 Delicious Jiffy Corn Muffin Mix Recipes Easy

Mmm, who knew a box of Jiffy Corn Muffin Mix could unlock a world of delicious possibilities? Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for the perfect seasonal side, these 20 easy recipes are about to become your new best friends. Get ready to transform that humble mix into something extraordinary—let’s dive in and discover your next favorite dish!

Cheesy Jiffy Cornbread

Zesty and comforting, this Cheesy Jiffy Cornbread is a delightful twist on a classic that’s perfect for any meal. Let’s dive into making this easy, cheesy delight that’s sure to become a staple in your kitchen.

Ingredients

• 1 box of Jiffy corn muffin mix
• 1 cup of sharp cheddar cheese, freshly grated
• 1/3 cup of whole milk
• 1 large farm-fresh egg
• 1/4 cup of unsalted butter, melted and slightly cooled
• 1/4 teaspoon of finely ground sea salt

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan with butter or non-stick spray.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, grated sharp cheddar cheese, and finely ground sea salt, stirring to evenly distribute the cheese.
3. In a separate bowl, whisk together the whole milk, farm-fresh egg, and melted unsalted butter until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Avoid overmixing to ensure a tender crumb.
5. Transfer the batter into the prepared baking pan, spreading it evenly with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.

Here’s how it turns out: The cornbread is irresistibly moist with a slightly crisp crust, packed with pockets of melted cheddar that add a rich depth of flavor. Serve it warm with a drizzle of honey or a pat of butter for an extra indulgent treat.

Jiffy Corn Muffin Mix Pancakes

Baking up a storm in the kitchen doesn’t have to be complicated, especially when you’re whipping up these delightfully easy Jiffy Corn Muffin Mix Pancakes. Perfect for beginners, this recipe transforms a simple mix into fluffy, golden pancakes with a hint of sweet corn flavor.

Ingredients

• 1 cup Jiffy Corn Muffin Mix (sweet and golden)
• 1 large farm-fresh egg (rich and vibrant)
• 1/3 cup whole milk (creamy and fresh)
• 2 tbsp unsalted butter (melted and slightly cooled)
• 1 tbsp honey (pure and golden)

Instructions

1. In a medium mixing bowl, whisk together the Jiffy Corn Muffin Mix and the farm-fresh egg until just combined.
2. Gradually pour in the whole milk, stirring continuously to avoid lumps, creating a smooth batter.
3. Fold in the melted unsalted butter and pure honey, ensuring the batter is evenly mixed without overworking it.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with a dab of butter or a spritz of cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Perfectly golden with a tender crumb, these pancakes boast a subtle sweetness from the honey and a comforting cornbread-like texture. Serve them stacked high with a drizzle of maple syrup and a pat of butter for a breakfast that feels like a hug, or get creative by topping with fresh berries and a dollop of whipped cream for a dessert twist.

Sweet Jiffy Cornbread Muffins

Very few things compare to the comforting aroma of freshly baked cornbread muffins wafting through your kitchen. Today, we’re diving into the simplicity and delight of making Sweet Jiffy Cornbread Muffins, a recipe that promises moist, tender results every time.

Ingredients

• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1/3 cup whole milk, creamy and fresh
• 1 large egg, farm-fresh and lightly beaten
• 2 tbsp honey, golden and sweet
• 1/4 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a 12-cup muffin tin or line with paper liners for easy cleanup.
2. In a large mixing bowl, combine the Jiffy Corn Muffin Mix, whole milk, beaten egg, honey, and melted butter. Stir until just combined; avoid overmixing to ensure tender muffins.
3. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
4. Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
5. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This step prevents them from becoming soggy.

Sweet Jiffy Cornbread Muffins boast a delightful crumbly texture with a perfect balance of sweetness from the honey. Serve them warm with a pat of butter or alongside a bowl of chili for a comforting meal.

Jiffy Cornbread Casserole

Just when you thought cornbread couldn’t get any better, this Jiffy Cornbread Casserole comes along to prove you wrong. Perfect for beginners and seasoned cooks alike, this dish combines simplicity with deliciousness in every bite.

Ingredients

• 1 box of Jiffy corn muffin mix
• 1 can of creamy sweet corn, drained
• 1 can of whole kernel corn, drained
• 1 cup of sour cream, rich and tangy
• 1/2 cup of unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, lightly beaten
• 1 cup of sharp cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, creamy sweet corn, whole kernel corn, sour cream, melted butter, and beaten eggs. Stir until just combined; avoid overmixing to keep the casserole light.
3. Tip: For an extra fluffy texture, let the batter sit for 5 minutes before baking to allow the corn muffin mix to fully hydrate.
4. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
5. Sprinkle the freshly grated sharp cheddar cheese evenly over the top of the batter.
6. Tip: For a golden, crispy top, place the baking dish on the middle rack of the oven.
7. Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Tip: Allow the casserole to cool for 10 minutes before serving to let the flavors meld together beautifully.

Serve this Jiffy Cornbread Casserole warm, and watch as the creamy interior and crispy edges disappear in no time. The combination of sweet corn and sharp cheddar creates a delightful contrast that’s perfect alongside your favorite barbecue or as a standalone comfort dish.

Jalapeno Jiffy Cornbread

One of the most comforting side dishes you can whip up in no time is this Jalapeno Jiffy Cornbread, perfect for those who love a little kick with their sweetness. Our methodical approach ensures even beginners can achieve a golden, moist cornbread with just the right amount of heat.

Ingredients

• 1 box of Jiffy corn muffin mix
• 1 large farm-fresh egg
• 1/3 cup of creamy whole milk
• 2 tbsp of melted unsalted butter
• 1/4 cup of finely diced fresh jalapenos, seeds removed for less heat
• 1 tbsp of granulated sugar for a subtle sweetness

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease an 8-inch square baking pan with a thin layer of butter.
2. In a medium mixing bowl, combine the Jiffy corn muffin mix, egg, milk, and melted butter, stirring until just combined to avoid overmixing.
3. Gently fold in the diced jalapenos and sugar, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
5. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cornbread to cool in the pan for 5 minutes before slicing to let it set properly.

Warm from the oven, this Jalapeno Jiffy Cornbread boasts a delightful contrast between the sweet, buttery base and the spicy, fresh jalapenos. Serve it alongside a bowl of chili or slathered with honey butter for an extra indulgent treat.

Honey Butter Jiffy Corn Muffins

Baking these Honey Butter Jiffy Corn Muffins is a delightful way to bring a touch of sweetness to your table. Perfect for beginners, this recipe combines simplicity with irresistible flavors, ensuring a rewarding baking experience.

Ingredients

• 1 box Jiffy corn muffin mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/4 cup creamy honey
• 2 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a 6-cup muffin tin or line it with paper liners.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, whole milk, and the farm-fresh egg. Stir until just combined; avoid overmixing to keep the muffins tender.
3. Add the creamy honey, melted unsalted butter, granulated sugar, and pure vanilla extract to the batter. Mix gently until all ingredients are fully incorporated.
4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
5. Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These muffins boast a moist, fluffy texture with a perfect balance of sweet honey and rich butter flavors. Serve them warm with a drizzle of extra honey or a pat of butter for an indulgent breakfast or snack.

Jiffy Cornbread Stuffing

Creating the perfect Jiffy Cornbread Stuffing starts with understanding the basics, and we’re here to guide you through each step. Comforting and versatile, this dish is a must-have for any gathering, blending sweet cornbread with savory herbs for a delightful side.

Ingredients

• 1 package (8.5 oz) Jiffy Corn Muffin Mix
• 1 large farm-fresh egg
• 1/3 cup whole milk
• 1/2 cup unsalted butter, melted to a golden hue
• 1 medium yellow onion, finely diced
• 2 stalks celery, crisp and finely chopped
• 2 cups chicken broth, rich and flavorful
• 1 tsp dried sage, aromatic and earthy
• 1/2 tsp dried thyme, subtly floral
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish with a light coating of butter.
2. In a mixing bowl, combine the Jiffy Corn Muffin Mix, egg, and milk until just blended. Pour into the prepared dish and bake for 15-20 minutes, until golden and a toothpick inserted comes out clean. Tip: Avoid overmixing to keep the cornbread light.
3. Let the cornbread cool, then crumble it into large pieces. Tip: Slightly stale cornbread absorbs the broth better.
4. In a large skillet, melt the butter over medium heat. Add the onion and celery, sautéing until soft and translucent, about 5 minutes.
5. Stir in the crumbled cornbread, chicken broth, sage, thyme, salt, and pepper. Mix gently until the cornbread is evenly moistened. Tip: If the mixture seems dry, add a little more broth.
6. Transfer the mixture to the greased baking dish and bake at 350°F (175°C) for 25-30 minutes, until the top is lightly browned and crispy.

Zesty and comforting, this Jiffy Cornbread Stuffing boasts a perfect balance of textures—crispy on top, moist inside. Serve it alongside roasted turkey or as a hearty base for a poached egg breakfast bowl for a creative twist.

Jiffy Cornbread Pizza Crust

You might think making pizza crust from scratch is daunting, but with this Jiffy Cornbread Pizza Crust recipe, you’ll find it surprisingly simple and delightfully tasty. Let’s dive into creating a crust that’s perfectly crispy on the outside yet tender on the inside, using ingredients you likely already have in your pantry.

Ingredients

– 1 box of Jiffy Corn Muffin Mix (8.5 oz, sweet and golden)- 1 large farm-fresh egg (room temperature, for better mixing)- 1/3 cup of creamy whole milk (for richness)- 2 tablespoons of melted unsalted butter (golden and aromatic)

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for baking. Tip: An oven thermometer can help verify the accuracy of your oven’s temperature.2. In a medium mixing bowl, combine the Jiffy Corn Muffin Mix, egg, milk, and melted butter. Stir until just combined; avoid overmixing to keep the crust tender. Tip: Letting the batter sit for 5 minutes before baking allows the cornmeal to absorb the liquids, improving texture.3. Lightly grease a 12-inch pizza pan or baking sheet with a thin layer of butter or non-stick spray to prevent sticking.4. Pour the batter onto the prepared pan, using a spatula to spread it evenly into a 10-inch circle, about 1/4-inch thick. Tip: For a uniformly thick crust, gently shake the pan to evenly distribute the batter.5. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the center is set.6. Remove from the oven and let cool for 5 minutes before adding your favorite toppings. Now, the crust is ready for your creative touch, whether you prefer classic marinara and mozzarella or something more adventurous. Not only does this crust offer a delightful sweetness from the cornbread, but its slightly crumbly texture also provides a wonderful contrast to creamy or saucy toppings. Try serving it with a drizzle of honey for a sweet and savory twist.

Jiffy Cornbread Waffles

Perfect for those mornings when you crave something sweet yet savory, Jiffy Cornbread Waffles combine the comforting taste of cornbread with the crispy texture of waffles. This recipe is a breeze to follow, ensuring even beginners can achieve delicious results.

Ingredients

• 1 cup Jiffy corn muffin mix
• 1 large farm-fresh egg
• 1/3 cup whole milk
• 2 tbsp melted unsalted butter
• 1 tbsp granulated sugar

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crispy exterior.
2. In a medium mixing bowl, whisk together the Jiffy corn muffin mix, farm-fresh egg, whole milk, melted unsalted butter, and granulated sugar until just combined. Tip: Avoid overmixing to keep the waffles light and fluffy.
3. Lightly grease the waffle iron with a brush or spray, then pour 1/2 cup of the batter onto the center of the iron. Tip: The batter will spread, so don’t overfill.
4. Close the waffle iron and cook for about 5 minutes, or until the waffle is golden brown and crisp. Tip: Resist the urge to open the iron too soon; patience ensures even cooking.
5. Carefully remove the waffle and repeat with the remaining batter.

Just out of the waffle iron, these Jiffy Cornbread Waffles boast a delightful contrast between their crispy edges and tender, moist centers. Serve them warm with a drizzle of honey or a dollop of whipped butter for an extra touch of indulgence.

Jiffy Cornbread Donuts

Always looking for a quick and delightful treat to whip up? These Jiffy Cornbread Donuts are a playful twist on the classic, combining the sweet, comforting flavors of cornbread with the fun, handheld appeal of donuts. Perfect for beginners, this recipe is straightforward and rewarding.

Ingredients

• 1 box Jiffy Corn Muffin Mix
• 1/3 cup whole milk, creamy and fresh
• 1 large egg, farm-fresh and beaten
• 2 tbsp granulated sugar, fine and sweet
• 1/4 cup unsalted butter, melted and golden
• Vegetable oil, for frying, light and neutral
• 1/2 cup powdered sugar, for dusting, soft and snowy

Instructions

1. In a large mixing bowl, combine the Jiffy Corn Muffin Mix, whole milk, beaten egg, and granulated sugar. Stir until just combined; avoid overmixing to keep the donuts tender.
2. Heat vegetable oil in a deep fryer or large pot to 375°F, using a candy thermometer for accuracy. Tip: Maintaining the correct temperature is crucial for evenly cooked donuts.
3. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes or until golden brown, flipping once halfway through.
4. Remove the donuts with a slotted spoon and drain on paper towels. Tip: Letting them drain prevents greasiness.
5. While still warm, dust the donuts generously with powdered sugar. Tip: Dusting while warm helps the sugar adhere better.

Rich in flavor with a crispy exterior and soft, moist interior, these Jiffy Cornbread Donuts are a delightful treat. Serve them warm with a drizzle of honey or a side of fruit preserves for an extra special touch.

Jiffy Cornbread Apple Cobbler

Kickstart your baking adventure with this delightful Jiffy Cornbread Apple Cobbler, a perfect blend of sweet and savory that’s sure to impress. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome every time.

Ingredients

• 1 box of Jiffy cornbread mix (8.5 oz)
• 1/2 cup of granulated sugar
• 1/2 cup of packed light brown sugar
• 1 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 4 cups of thinly sliced, crisp apples (such as Granny Smith)
• 1/2 cup of unsalted butter, melted
• 1/2 cup of whole milk
• 1 large farm-fresh egg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the Jiffy cornbread mix, granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until all the dry ingredients are well blended.
3. Add the melted butter, milk, and egg to the dry ingredients. Mix until just combined; avoid overmixing to keep the cornbread tender.
4. Fold in the thinly sliced apples gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cobbler to cool for at least 10 minutes before serving to let the flavors meld together beautifully.

Best enjoyed warm, this Jiffy Cornbread Apple Cobbler offers a comforting texture with a crispy top and soft, apple-filled center. Serve it with a scoop of vanilla ice cream for an extra indulgent treat that highlights the cobbler’s warm spices and sweet apple flavors.

Jiffy Cornbread Blueberry Muffins

Whipping up a batch of these muffins is a delightful way to bring a touch of sweetness to your morning routine or afternoon snack. With the simplicity of Jiffy cornbread mix and the burst of fresh blueberries, this recipe is a foolproof way to impress.

Ingredients

• 1 box of Jiffy cornbread mix (8.5 oz)
• 1/3 cup of whole milk
• 1 large farm-fresh egg
• 1 cup of fresh, plump blueberries
• 2 tbsp of granulated sugar
• 1 tbsp of unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease lightly with butter.
2. In a medium mixing bowl, combine the Jiffy cornbread mix, whole milk, and the large farm-fresh egg. Stir until just combined; avoid overmixing to keep the muffins tender.
3. Gently fold in the fresh, plump blueberries into the batter, ensuring they’re evenly distributed without crushing them.
4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
5. Sprinkle the tops of the muffins with granulated sugar for a slightly crispy, sweet crust.
6. Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven and brush the tops with melted unsalted butter for added richness and shine.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these muffins boast a perfect balance of sweet and savory, with juicy blueberries nestled in a tender, slightly crumbly cornbread base. Serve them warm with a dollop of honey butter for an extra indulgent treat.

Jiffy Cornbread Chocolate Chip Cookies

Whipping up a batch of these Jiffy Cornbread Chocolate Chip Cookies is a delightful way to blend the comforting taste of cornbread with the classic appeal of chocolate chip cookies. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large farm-fresh egg
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes.
3. Beat in the farm-fresh egg and pure vanilla extract until fully incorporated.
4. Gradually mix in the Jiffy Corn Muffin Mix until just combined to avoid overmixing.
5. Fold in the semi-sweet chocolate chips evenly throughout the dough.
6. Using a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden edges with a soft, chewy center make these cookies irresistibly delicious. Serve them warm with a glass of cold milk for a comforting treat, or crumble them over vanilla ice cream for a decadent dessert.

Jiffy Cornbread Pumpkin Bread

Let’s dive into creating a comforting and seasonal treat that combines the homely charm of cornbread with the warm, spiced flavors of pumpkin. This Jiffy Cornbread Pumpkin Bread is a delightful twist on traditional recipes, perfect for beginners to master with ease.

Ingredients

• 1 box of Jiffy corn muffin mix
• 1 cup of canned pumpkin puree, smooth and velvety
• 1/3 cup of granulated sugar, for a subtle sweetness
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup of melted unsalted butter, rich and golden
• 1/2 tsp of ground cinnamon, aromatic and warm
• 1/4 tsp of ground nutmeg, for a hint of spice
• 1/4 tsp of salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, pumpkin puree, sugar, beaten egg, melted butter, cinnamon, nutmeg, and salt. Stir until just combined; avoid overmixing to keep the bread tender.
3. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
4. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.
5. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step ensures the bread sets properly and is easier to slice.

When sliced, this Jiffy Cornbread Pumpkin Bread reveals a moist, dense crumb with the perfect balance of sweet and savory. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Jiffy Cornbread Banana Nut Muffins

Zesty mornings call for something special, and these Jiffy Cornbread Banana Nut Muffins are just the ticket. Combining the sweet, moist goodness of ripe bananas with the hearty texture of cornbread, all studded with crunchy nuts, this recipe is a delightful twist on classic muffins.

Ingredients

• 1 box Jiffy corn muffin mix
• 2 large, overripe bananas, mashed
• 1/3 cup granulated sugar
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup whole milk
• 1/2 cup chopped walnuts, toasted
• 1/4 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, mashed bananas, and granulated sugar. Stir until just combined.
3. Add the lightly beaten egg, whole milk, and melted butter to the bowl. Mix until all ingredients are fully incorporated, but do not overmix.
4. Gently fold in the toasted chopped walnuts, distributing them evenly throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Light and fluffy with a perfect crumb, these muffins boast a delightful contrast between the sweet bananas and the savory cornbread. Serve them warm with a dollop of honey butter for an extra touch of indulgence.

Jiffy Cornbread Zucchini Bread

Fancy a twist on traditional zucchini bread that’s both easy to make and irresistibly moist? This Jiffy Cornbread Zucchini Bread combines the sweet, earthy flavors of zucchini with the hearty, comforting taste of cornbread for a delightful treat that’s perfect any time of day.

Ingredients

• 1 cup grated, fresh zucchini (packed and moist)
• 1 box Jiffy corn muffin mix (8.5 oz, sweet and golden)
• 1 large farm-fresh egg (lightly beaten)
• 1/3 cup whole milk (creamy and rich)
• 2 tbsp melted unsalted butter (velvety and smooth)
• 1/4 cup granulated sugar (fine and sparkling)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan with butter or non-stick spray for easy release.
2. In a large mixing bowl, combine the Jiffy corn muffin mix, grated zucchini, lightly beaten egg, whole milk, melted unsalted butter, and granulated sugar. Stir until just combined; avoid overmixing to keep the bread tender.
3. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
4. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Tip: Check at 40 minutes to prevent overbaking.
5. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This resting period helps the bread set and makes slicing easier.

Moist and slightly crumbly, this Jiffy Cornbread Zucchini Bread offers a perfect balance of sweetness and texture. Serve it warm with a dollop of butter or honey for an extra layer of flavor, or enjoy it as is for a simple, satisfying snack.

Jiffy Cornbread Peach Cobbler

Here’s a delightful twist on a classic dessert that combines the comforting sweetness of peach cobbler with the hearty texture of cornbread. Perfect for any season, this Jiffy Cornbread Peach Cobbler is a foolproof recipe that promises to deliver mouthwatering results every time.

Ingredients

• 1 box of Jiffy cornbread mix (for that sweet, crumbly texture)
• 1/2 cup of granulated sugar (to enhance the natural sweetness of the peaches)
• 1/2 cup of unsalted butter (melted, for a rich, golden crust)
• 1 cup of whole milk (to create a moist, tender cornbread)
• 1 large egg (farm-fresh, to bind the ingredients together)
• 4 cups of sliced fresh peaches (ripe and juicy, for the filling)
• 1 tablespoon of lemon juice (to brighten the flavors)
• 1 teaspoon of vanilla extract (for a warm, aromatic depth)
• 1/2 teaspoon of ground cinnamon (to spice it up just right)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, whisk together the Jiffy cornbread mix, granulated sugar, melted butter, whole milk, and the egg until just combined. Tip: Avoid overmixing to keep the cornbread light.
3. Pour the batter into a greased 9×13 inch baking dish, spreading it evenly with a spatula.
4. In another bowl, gently toss the sliced peaches with lemon juice, vanilla extract, and ground cinnamon until well coated. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
5. Spread the peach mixture evenly over the cornbread batter in the baking dish.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the cornbread comes out clean. Tip: Check at the 30-minute mark to prevent overbaking.
7. Remove from the oven and let it cool for 10 minutes before serving.

The Jiffy Cornbread Peach Cobbler emerges from the oven with a golden, slightly crisp top that gives way to a soft, moist interior, bursting with the juicy sweetness of peaches. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Jiffy Cornbread Lemon Bars

Unveiling a delightful twist on classic lemon bars, this recipe combines the comforting sweetness of Jiffy cornbread mix with the zesty tang of fresh lemons for a dessert that’s both innovative and irresistibly delicious.

Ingredients

• 1 box of Jiffy cornbread mix (for that sweet, crumbly base)
• 1/2 cup of unsalted butter, melted (rich and creamy)
• 2 large farm-fresh eggs (for binding and richness)
• 1 cup of granulated sugar (for the perfect sweetness)
• 2 tbsp of all-purpose flour (to thicken the lemon layer)
• 1/4 cup of freshly squeezed lemon juice (bright and tangy)
• 1 tbsp of finely grated lemon zest (for an aromatic punch)
• Powdered sugar, for dusting (light and sweet)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with butter or cooking spray.
2. In a mixing bowl, combine the Jiffy cornbread mix, melted butter, and one egg. Stir until the mixture is well blended and forms a soft dough.
3. Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes, or until lightly golden. Tip: Use the back of a spoon to smooth the dough for an even crust.
4. While the crust bakes, whisk together the remaining egg, granulated sugar, flour, lemon juice, and lemon zest in a separate bowl until smooth.
5. Pour the lemon mixture over the pre-baked crust once it’s out of the oven. Return the pan to the oven and bake for an additional 20 minutes, or until the lemon layer is set. Tip: The edges should be slightly golden, and the center should jiggle just a bit when shaken gently.
6. Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar. Tip: For clean cuts, chill the bars in the refrigerator for 30 minutes before slicing.

Fluffy yet dense, these Jiffy Cornbread Lemon Bars offer a perfect balance of sweet and tart flavors. Serve them chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Jiffy Cornbread Raspberry Swirl

Today’s recipe brings a delightful twist to the classic Jiffy cornbread, infusing it with the sweet and tangy flavors of raspberry for a dessert-like treat that’s perfect for any occasion. This Jiffy Cornbread Raspberry Swirl is not only easy to make but also a beautiful dish that will impress your guests with its vibrant swirls and moist texture.

Ingredients

• 1 box Jiffy cornbread mix
• 1/3 cup whole milk
• 1 large farm-fresh egg
• 1/2 cup fresh raspberry jam, with visible fruit pieces
• 2 tbsp unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan with a thin layer of butter or cooking spray.
2. In a medium mixing bowl, combine the Jiffy cornbread mix, whole milk, and the farm-fresh egg. Stir until just combined; avoid overmixing to keep the cornbread light and fluffy.
3. Pour the melted, slightly cooled unsalted butter into the batter and stir gently to incorporate.
4. Transfer half of the cornbread batter into the prepared baking pan, spreading it evenly with a spatula.
5. Dollop the fresh raspberry jam over the first layer of batter, then use a knife to swirl it gently into the batter for a marbled effect.
6. Carefully spread the remaining cornbread batter over the raspberry swirl layer, ensuring an even coverage.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the pan for at least 10 minutes before slicing to let the layers set properly.

The Jiffy Cornbread Raspberry Swirl emerges from the oven with a golden crust, hiding a moist interior punctuated by pockets of tangy raspberry jam. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Jiffy Cornbread Caramel Pecan Bars

Unlock the secret to a delightful dessert that combines the comforting taste of cornbread with the indulgent flavors of caramel and pecans. This recipe is perfect for those who appreciate a sweet treat with a Southern twist, guiding you through each step to ensure success.

Ingredients

• 1 box of Jiffy cornbread mix (sweet and golden)
• 1/2 cup of unsalted butter (melted and slightly cooled)
• 1 large egg (farm-fresh, beaten)
• 1/3 cup of milk (whole, creamy)
• 1 cup of caramel sauce (thick and rich)
• 1 cup of pecans (toasted and roughly chopped)
• 1/4 teaspoon of sea salt (fine, for balancing sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking pan with butter or cooking spray.
2. In a large mixing bowl, combine the Jiffy cornbread mix, melted butter, beaten egg, and milk. Stir until just combined; avoid overmixing to keep the texture light.
3. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
4. Bake for 15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
5. Remove the pan from the oven and immediately pour the caramel sauce over the warm cornbread, spreading it evenly. Sprinkle the toasted pecans and sea salt on top.
6. Allow the bars to cool completely in the pan on a wire rack, about 1 hour, before cutting into squares.

Delightfully, these bars offer a perfect contrast between the soft, moist cornbread base and the crunchy, nutty topping, with the caramel adding a gooey sweetness. Serve them slightly warmed with a scoop of vanilla ice cream for an extra decadent dessert.

Conclusion

Kickstart your culinary creativity with these 20 easy and delicious Jiffy Corn Muffin Mix recipes! Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos