I had to share this recipe because corn bread muffin mixes can be used for lots of things besides just corn bread muffins. They can be used in casseroles (like spoonbread) and also as a topper for crustless homemade pot pies & tamale pies, for making homemade corn dogs, spoon on top of sloppy joes or chili and bake for a casserole or dry out crumbs for croutons or stuffing to name a few uses. Well, I just LOVE corn bread and a good recipe is hard to find! I have always preferred a slightly sweet corn bread muffin over biscuits if given the choice. I think I could literally make a meal of corn bread & butter! (Leftover corn bread muffins sure taste great with a drizzle of honey & a cup of coffee the next morning!) Usually, I prefer homemade anything over packaged foods but I will admit that I really used to enjoy the taste & convenience of Jiffy corn muffin mix. I missed it...a lot! Now, I have my own version of this delicious corn bread which can be made gluten free! (Of course if you don't have a gluten allergy, you can just use regular flour!)
I used to make a really good baked chicken that had corn bread stuffing spread on top and it was baked. My family really liked it. I plan on making a batch of these corn bread muffins and drying them out and turning it into homemade stuffing to make the chicken corn bread casserole recipe gluten free. I will post it sometime in the near future.
Corn Bread Muffin Recipe (Copy cat for Jiffy brand)
1.5 cups of the mix = 1 small box of Jiffy corn bread muffin mix.
(Recipe below is equivalent to 1 small box of Jiffy corn bread/muffin mix)
- 2/3 cup flour (I used my gluten free flour blend, see recipe below but if you don't have a gluten allergy then you can just use regular flour!)
- 1/2 cup yellow cornmeal (I prefer using 1/4 cup corn flour + 1/4 cup polenta but cornmeal works fine too)
- 1/8 cup sugar (you can add a little less if you don't care for sweet muffins or add a smidge more sugar if you prefer them slightly sweeter. You can also substitute raw sugar or stevia. If using Stevia you will need to check box for how much to substitute. I am not sure if it is equal amounts).
- 1 tbs. baking powder
- 1/4 tsp. salt
Mix ingredients together with a fork or spoon. If you are not using it right away, you can store it in a ziploc bag, glass jar or rubbermaid container. I like to double or triple the recipe so I have it on hand when I need it. 1.5 cups of the mix = 1 small box of Jiffy corn bread muffin mix.
To prepare muffins, combine 1.5 cups of the mix with 1 egg, 2tbs. oil or melted butter and 1/3 cup milk by hand and let stand for about 5 minutes before putting into either greased muffin cups or paper lined muffin cups. Bake in pre-heated 350 degree oven for approximately 13-18 minutes or until lightly golden on top and muffin springs back when gently touched or toothpick inserted comes out clean.
Gluten Free Flour Blend Recipe:
Combine all ingredients together well. I store mine in a glass container and use it in place of regular flour in most of my recipes. *Glutinous rice flour does not contain gluten, it is made from sticky rice.
|My gluten free corn bread muffin mix I keep on hand|
Gluten Free Casually