D.I.Y. Friday: Gluten Free Jiffy-Style Corn Muffin Mix

D.I.Y. Friday: Gluten Free Jiffy-Style Corn Muffin Mix

Gluten Free Jiffy-Style Corn Muffin Mix

In my second book, Gluten Free on a Shoestring Quick & Easy, Chapter 8 is filled with every recipe imaginable for Make-Your-Own baking mixes—or at least at the time I thought it was every mix recipe imaginable. That’s kind of the way it goes with writing a cookbook. You think you’ve squeezed every possible recipe out of a subject (which generally means not a lot more than 100 recipes, in my experience), but once the dust clears and some time passes after the book is out in the world, you always end up thinking—how did I not include a recipe for that?! No worries, though. That’s what food blogs are for, right? Which brings me to this recipe for Gluten Free Jiffy-Style Corn Muffin Mix—just like that blue box, but gluten free … and made in two seconds in your own kitchen with just a few basic pantry ingredients.

So welcome back to D.I.Y. Fridays, an occasional blog series where we D.I.Y. a basic recipe or other ingredient that you otherwise might be inclined to buy. As always, we’ll aim to save you money, plus the bother of running to the store for every little thing.

Gluten Free Jiffy-Style Corn Muffin Mix

Jiffy may not make a gluten free corn muffin mix, but these days plenty of other companies do. If you have a natural foods section of your local grocery store, chances are you’ll find at least 2 or 3 brands of corn muffin mixes. I’ll be honest—I haven’t tried any of them. But with the intense mark-up of all gluten free mixes, and their general poor quality, I’m willing to bet you’ll welcome a D.I.Y. version!

Gluten Free Jiffy-Style Corn Muffin Mix

Just like the Jiffy mix itself, this recipe for a gluten free Jiffy-style corn muffin mix is very forgiving, and very versatile. I have made muffins from this mix with and without cupcake liners (muffins and cupcakes always bake more evenly with muffin tin liners), at 375°F (which you see above—they bake faster and they are crustier, more like a skillet cornbread) …

Gluten Free Jiffy-Style Corn Muffin Mix

… and at 350°F (for a more tender, less crusty muffin)—both with and without corn kernels mixed in. My personal favorite is the kind you see above: baked in muffin liners, with frozen corn kernels mixed in and baked at 350°F for 15 minutes. Keep in mind that this recipe makes 17 ounces of the dry mix, double the traditional 8.5-ounce Jiffy box. You can of course always cut the mix in half straight down the middle of every ingredient.

I love having this mix on hand, though. It’s perfect for serving alongside a hot bowl of chili at your Super Bowl Party this weekend, or just for a snack or light breakfast. And with this mix, you’ll have the batter ready before your oven has even finished preheating!

Like this recipe?

Prep time: Cook time: Yield: Mix for 12 muffins


Jiffy-Style Corn Muffin Dry Mix*
1 1/3 cups (187 g) all purpose gluten free flour (I have used my Better Than Cup4Cup and Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 1/4 cups (165 g) gluten free coarsely ground yellow cornmeal

6 tablespoons (75 g) granulated sugar

4 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 cup (48 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)

To Make Muffins*
2/3 cup + 2 tablespoons (6 1/3 fluid ounces) milk, at room temperature

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 cup (140 g) frozen (or fresh) whole kernel corn

*For the traditional 8 1/2-ounce size Jiffy-style corn muffin mix, simply halve all of the dry mix ingredients, and then the wet ingredients, to make 6 muffins. Since these muffins freeze really well and I don’t have a 6-muffin tin, a 12-muffin mix just makes more sense to me!


  • To make the dry mix, in a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder and salt, and whisk to combine well. Add the shortening and, with well-floured hands, a pastry cutter or the tines of a fork, break up the shortening evenly until the mixture resembles coarse sand. Store in a sealed container in a cool, dry place until ready to use. For longer storage, place in the refrigerator or freezer and allow to come to room temperature before using.

  • When you are ready to make corn muffins, preheat your oven to 350°F (for lighter, more delicate muffins) or 375°F (for darker, firmer muffins). Grease or line a standard 12-cup muffin tin, and set it aside. Place the dry mix in a large bowl. Create a well in the center, add the milk and eggs and mix until just combined. The mixture should be thick but soft. Add the (optional) corn and mix just until the corn is evenly distributed throughout. Allow the batter to sit for at least 5 minutes before dividing it evenly among the prepared wells of the muffin tin and smoothing the tops gently with wet fingers.

  • Bake the muffins. Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached (about 15 minutes in a 350°F oven; about 12 minutes in a 375°F oven). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.



P.S. Don’t forget to preorder up your copy of Gluten Free Classic Snacks! I can’t even thank you enough for all your support, and I can’t wait to tell you more about the new book soon (and announce some fun giveaways!).


Comments are closed.

  • Melissa
    February 3, 2015 at 5:37 PM

    Printed out the recipe, adding it to my ‘mixes’ stash. I really missed that little blue box of corn muffin mix! Silly I guess, but when you’re in a hurry…I missed the second book. Does it have a lot of the same recipes etc as GFOAS Bakes bread or the cookbook with the popover on the front? I have those. I have to justify another cookbook to my husband…

  • Sheri
    January 31, 2015 at 4:28 PM

    It sounds delicious!! Could I use coconut oil in place of the shortening?

    • February 1, 2015 at 8:51 AM

      It should work, Sheri, but I haven’t tried it so you’ll have to experiment!

  • Anneke
    January 30, 2015 at 5:06 PM

    We love Chapter 8 of the Quick & Easy book! Linnea has won the Best Cookies award on the Cross Country team with the brownies, and we use many of the mix recipes on a regular basis. I was just looking at a recipe the other day that called for the Jiffy cornbread, so thanks for adding this one to the list of mix options.

    • February 1, 2015 at 8:51 AM

      Wow, Anneke, you’ve gotten a whole lot of mileage out of that chapter!

  • carole
    January 30, 2015 at 4:12 PM

    Am digging out my cast iron corn shaped pans and am making these as soon as I go upstairs. Many thanks. How about applesauce raisin muffins ???

  • Heather Owens simelaro
    January 30, 2015 at 3:33 PM

    You do not know how happy you have made me! My raised-in-the-south husband keeps asking me for these (they are NOT cornbread according to him), and I have no idea what they’re supposed to taste like (my mom never made these, and now that we both have to be GF, I am clueless if it has wheat and I didn’t eat it as a kid). So, long story short, I avoided the whole corn muffin mess. Until today. Every recipe of yours that I’ve tried has been great, so I guess I’m gonna have to make these now. My GF husband will be so happy, and this will probably guarantee I can sweet talk him into the fourth book! Thank you!!

    • Michelle
      January 31, 2015 at 10:43 AM

      The lighter blueberry corn muffins she posted last week are also amazing, as are the cake flour corn muffins, if you want to try some other options. I made the lighter blueberry corn ones with the fresh cranberry/orange variation she mentioned and they are really, really good.

      • Heather Owens simelaro
        February 3, 2015 at 8:10 AM

        I may try them. I’m not usually big on corn flour, but cranberry orange is always tempting, and they do look yummy. :)

    • February 1, 2015 at 8:50 AM

      That sounds like a win all around, Heather! Don’t you just love a big serving of nostalgia? ;)

  • Minxiesmom
    January 30, 2015 at 2:06 PM

    I have been looking for a good corn bread recipe! This one looks great! I was wondering if you would start putting a Pinterest button on your posts. That is how I keep these recipes. Sorry if it is already there and I am just not seeing it…

    • Lauren
      January 30, 2015 at 2:27 PM

      You might already have looked into this option and decided against it {e.g. your workplace may not allow it}, but I thought I’d mention it anyway: You can download an extension that will put a Pinterest button right up in your browser bar so that you can easily pin things even if whatever site you’re at doesn’t have Pinterest buttons. It only doesn’t work on rare occasions like Craigslist. If you’re interested, just search “Pinterest button for ___” and fill in the blank with whatever browser {Chrome, Internet Explorer, Firefox, etc.} you use. It definitely feeds my Pinterest addiction! Good luck! :)

    • January 30, 2015 at 3:05 PM

      It’s there, Minxiesmom. Just click the “share” ribbon, and it opens up all the sharing options. I also use the Pinterest browser button, as Lauren so helpfully mentioned, but the sharing buttons are all there at the top and bottom of every post!

  • J'Marinde Shephard
    January 30, 2015 at 2:03 PM

    Gluten free, of course!

  • J'Marinde Shephard
    January 30, 2015 at 2:03 PM

    You know what I REALLY MISS, and have yet to find a sub for, is a recipe for a homemade mix for Dromedary Gingerbread mix – -the one where you only added water to, while it was in the baking pan, stirred and baked. YUMM!!!


    • February 1, 2015 at 8:47 AM

      I’ve never heard of that, actually, J’Marinde! I’ll have to do some research. :)

  • J'Marinde Shephard
    January 30, 2015 at 2:00 PM

    Thank yo for this MOST GENEROUS sharing. I would love to see this in a larger quantity, with directions for how many cups of it to use for a batch of muffins, etc. That would be a real time saver to have a bin of bulk muffin mix at the ready. Thank you again. I will try to figure out the proportions needed for my request, but it is so much easier having someone else and less math-challenged than I doing so. ;-> What can I say, I am feeling lazy.

  • Anita
    January 30, 2015 at 1:25 PM

    We don’t have shortening in Norway. What can i use insted?

    • February 1, 2015 at 8:47 AM

      You could try unsalted butter, Anita, but you’ll have to experiment!

  • Karen
    January 30, 2015 at 12:33 PM

    If I wanted to just bake a pan of cornbread, instead of muffins, what adjustments would need to be made in time or temperature? Size of pan?

    • January 30, 2015 at 12:51 PM

      You can bake it in a greased 8-inch square pan at 350°F for 18 to 20 minutes, Karen.

  • Sharon Cottrell Schulze
    January 30, 2015 at 10:07 AM

    Can’t wait to try this! Jiffy corn muffin mix was a staple in my house, before I went gf, & we’ve missed it.

  • Michelle
    January 30, 2015 at 9:56 AM

    What a great idea! I used to keep several boxes on hand, and used the mix to make pancakes, too, sometimes. Thank you!

    • January 30, 2015 at 10:04 AM

      You used the corn muffin mix to make pancakes, Michelle, or their “baking mix”? I’m intrigued!

      • whollyfool
        January 30, 2015 at 10:51 AM

        I used to make corn pancakes with jiffy corn muffin mix. There’s a recipe on the side of the box. I used to substitute buttermilk for the milk. Delicious camping food served with Karo syrup!

      • Michelle
        January 30, 2015 at 11:54 AM

        There was a pancake recipe on the side of the box along with a couple of othe options. So good! I loved the drop biscuit mix, too.

        • January 30, 2015 at 12:49 PM

          I’ll have to try something like that with this mix, Michelle. Sounds excellent!

        • Michelle
          January 30, 2015 at 9:22 PM

          That would be great! I also used to buy the drop biscuit mix that was in a small box like the cornbread. It was my favorite, because the biscuits were so fluffy. I’d love a DIY of that mix too, if that is something you’d like to do.

  • Mare Masterson
    January 30, 2015 at 9:36 AM

    Oh yes, you are batting 1,000 Nicole! A favorite breakfast – corn muffin – split it butter it and put it in the skillet to “grill.” I have been craving one lately!

    • January 30, 2015 at 10:04 AM

      That sounds awesome, Mare! Corn muffins just neeeeeed butter.

      • Mare Masterson
        January 30, 2015 at 10:32 AM

        It is awesome! I am making this mix as a definite pantry item! So which of your recipes in Bakes Bread would be best to use to get a “hard roll” (Kaiser roll)? I miss hard rolls with butter (another favorite breakfast) and Taylor Ham (Pork Roll), egg and cheese on a hard roll. I’ve been meaning to ask you this question for a while now.

        • January 30, 2015 at 1:54 PM

          Mare, I’d try the pretzel rolls, but don’t boil them beforehand in a baking soda bath. Just bake them right after the second rise and let them bake until they’re golden brown on top, then cover with a tea towel right out of the oven so the crust softens a bit. That’s about the amount of enrichment you want in a hard roll (that is, not much).

  • madaje
    January 30, 2015 at 9:20 AM

    2/3 cup and 2 TBLS of what kind of fluid ounces at room temp?

    • Dee Fedor
      January 30, 2015 at 9:26 AM

      I THINK it is MILK

    • Mare Masterson
      January 30, 2015 at 9:32 AM

      2/3 cup + 2 tablespoons (6 1/3 fluid ounces) milk, at room temperature

    • January 30, 2015 at 10:05 AM

      You just need to either refresh your browser or clear your computer’s cache, madaje. It’s milk. When I first hit “publish,” I had omitted the word “milk” by mistake but it’s corrected now. Sorry about that!

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