Picture this: you’ve got a box of Jiffy corn muffin mix in your pantry and endless possibilities at your fingertips. From cozy comfort food upgrades to quick weeknight dinners, these 20 easy recipes will transform that humble mix into something truly special. Get ready to fall in love with cornbread all over again as we dive into these deliciously creative ideas!
Cheesy Jalapeño Cornbread Muffins
There’s something quietly comforting about the warmth of cornbread, especially when it’s speckled with spicy jalapeños and pockets of melted cheese. These muffins come together with such ease, filling the kitchen with a toasty, golden aroma that feels like a gentle hug on a slow afternoon. They’re the kind of simple pleasure that turns an ordinary day into something softly memorable.
Ingredients
– Cornmeal – 1 cup
– Flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sugar – ¼ cup
– Egg – 1 large
– Milk – 1 cup
– Butter – ½ cup, melted
– Jalapeño – 2, finely chopped
– Cheddar cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until no streaks remain.
3. In a separate bowl, beat the egg lightly with a fork, then stir in the milk and melted butter until fully combined.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; a few lumps are fine to avoid overmixing.
5. Gently fold in the chopped jalapeño and shredded cheddar cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Resting briefly allows the muffins to set, making them easier to handle while still warm. Rich with savory cheese and a subtle kick from the jalapeños, these muffins boast a tender, slightly crumbly texture that pairs beautifully with a pat of butter or a drizzle of honey. For a cozy twist, try splitting one open and topping it with a fried egg for a simple, satisfying breakfast.
Honey Butter Corn Muffins
Perhaps it’s the golden light of late afternoon that makes me reach for this recipe, the way honey catches the sun and butter melts into memories of simpler times. There’s something quietly comforting about these corn muffins, a gentle reminder that small pleasures often taste the sweetest.
Ingredients
- Cornmeal – 1 cup
- Flour – 1 cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Milk – 1 cup
- Egg – 1
- Honey – ¼ cup
- Butter – ½ cup, melted
Instructions
- Preheat your oven to 400°F.
- Grease a 12-cup muffin tin thoroughly with butter or cooking spray.
- Whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and ½ tsp salt in a large bowl until no streaks remain.
- In a separate bowl, beat 1 egg until pale yellow and slightly frothy.
- Pour 1 cup milk into the egg while whisking continuously.
- Stream in ¼ cup honey while still whisking the milk mixture.
- Add ½ cup melted butter to the wet ingredients, whisking until fully incorporated.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—the batter will be slightly lumpy.
- Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
- Bake at 400°F for 15-18 minutes until the tops spring back when lightly pressed and the edges pull away from the pan.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
You’ll find these muffins carry the delicate crunch of cornmeal against the velvet crumb, with honey notes that surface slowly rather than shout. They’re lovely split and toasted the next day, or crumbled over chili where their sweetness balances the heat.
Bacon and Cheddar Cornbread
Unfolding the foil wrapper, the steam rises like a quiet morning memory, carrying the scent of something simple yet deeply comforting. This cornbread, with its golden crust and tender crumb, feels like a whispered secret from generations past. There’s a humble grace in how it fills the kitchen with warmth, a gentle reminder of slow afternoons and shared tables.
Ingredients
– Cornmeal – 1 cup
– Flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sugar – ¼ cup
– Egg – 1
– Milk – 1 cup
– Butter – ½ cup, melted
– Bacon – 6 slices, cooked and crumbled
– Cheddar cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, and ¼ cup sugar in a large bowl.
3. In a separate bowl, beat 1 egg lightly with 1 cup milk and ½ cup melted butter until just combined.
4. Pour the wet ingredients into the dry ingredients and stir until no dry streaks remain—do not overmix for a tender crumb.
5. Gently fold in 6 slices of crumbled bacon and 1 cup shredded cheddar cheese until evenly distributed.
6. Spread the batter into the prepared pan, smoothing the top with a spatula.
7. Bake at 400°F for 20–25 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing—this helps it set without becoming gummy.
9. Serve warm, brushing the top with extra melted butter for a glossy, rich finish if desired.
Zestfully golden and crumbly, this cornbread holds pockets of smoky bacon and melted cheddar that bloom with each bite. Its texture walks the line between cakey and coarse, perfect for sopping up soups or simply enjoyed with a pat of butter. For a twist, try it toasted and layered with a fried egg for a hearty breakfast that feels like a slow, cherished morning.
Sweet Maple Corn Muffins
There’s something quietly comforting about the way maple syrup swirls into cornmeal batter, creating little amber rivers that promise sweetness in every bite. These muffins emerge from the oven with golden crowns and a gentle aroma that fills the kitchen like a warm embrace. They’re the kind of simple pleasure that makes an ordinary afternoon feel special.
Ingredients
Flour – 1 cup
Cornmeal – 1 cup
Baking powder – 1 tbsp
Salt – ½ tsp
Milk – 1 cup
Egg – 1
Maple syrup – ½ cup
Butter – ¼ cup, melted
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together the flour, cornmeal, baking powder, and salt in a large bowl until thoroughly combined.
3. In a separate bowl, beat the egg until pale yellow and frothy.
4. Stir the milk and melted butter into the beaten egg mixture.
5. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined – the batter should remain slightly lumpy.
6. Gently fold in the maple syrup, being careful not to overmix the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Fresh from the oven, these muffins have a delicate crumb that gives way to the subtle crunch of cornmeal. For a delightful twist, split one warm and spread with honey butter, letting the maple notes dance with the floral sweetness. They’re equally wonderful crumbled over morning yogurt or served alongside a bowl of chili for that perfect sweet-savory balance.
Cornbread Casserole with Sour Cream
Lately, I’ve been thinking about how some dishes feel like a warm embrace on a quiet afternoon, and this cornbread casserole is one of those comforting creations that settles the soul with its humble, creamy texture. It’s the kind of recipe that asks for little but gives so much back, perfect for those moments when you need something simple yet deeply satisfying. Making it feels like a gentle ritual, each step a quiet meditation in the kitchen.
Ingredients
Cornbread Mix – 1 box
Sour Cream – 1 cup
Butter – ½ cup, melted
Eggs – 2
Whole Kernel Corn – 1 can (15 oz), drained
Creamed Corn – 1 can (15 oz)
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the cornbread mix, sour cream, melted butter, and eggs, stirring until just blended to avoid overmixing, which can make the casserole dense.
3. Fold in the drained whole kernel corn and creamed corn gently until evenly distributed, taking care not to break up the kernels too much.
4. Pour the mixture into the prepared baking dish and spread it into an even layer with a spatula.
5. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, checking at 40 minutes to prevent over-browning.
6. Remove the casserole from the oven and let it rest for 10 minutes on a wire rack to set properly before serving, as this helps the texture firm up for cleaner slices.
7. Slice into squares and serve warm. Golden and tender, this casserole boasts a moist, custard-like interior with sweet corn nuggets throughout, making it ideal for pairing with a drizzle of honey or a side of chili for a cozy, complete meal.
Spicy Mexican Cornbread
Kind of like finding an old photograph in a forgotten drawer, this recipe surfaced during a quiet afternoon of sorting through my grandmother’s handwritten notes. There’s something comforting about the way spicy and sweet mingle in this cornbread, a gentle warmth that spreads through the kitchen as it bakes.
Ingredients
Cornmeal – 1 cup
Flour – 1 cup
Baking powder – 1 tbsp
Salt – 1 tsp
Eggs – 2
Buttermilk – 1 cup
Jalapeño – 1, minced
Cheddar cheese – 1 cup, shredded
Butter – ½ cup, melted
Instructions
1. Preheat your oven to 375°F and grease a 9-inch cast iron skillet with 1 tablespoon of the melted butter.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until no streaks remain.
3. In a separate bowl, beat the 2 eggs until pale yellow and frothy, about 2 minutes.
4. Pour the buttermilk and remaining melted butter into the eggs, whisking until fully incorporated.
5. Tip: For extra tender cornbread, let the wet and dry ingredients rest separately for 10 minutes before combining.
6. Fold the wet mixture into the dry ingredients using a spatula, stopping as soon as the flour disappears.
7. Gently stir in the minced jalapeño and shredded cheddar cheese until just distributed.
8. Pour the batter into the prepared skillet, smoothing the top with the back of a spoon.
9. Bake at 375°F for 22–25 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
10. Tip: For a crispier crust, place the skillet in the oven as it preheats and pour the batter into the hot pan.
11. Let the cornbread cool in the skillet for 15 minutes before slicing.
12. Tip: Brush the top with an extra tablespoon of melted butter right after baking for a glossy, flavorful crust.
Fragrant with toasted corn and melting cheese, each slice reveals a moist, dense crumb that holds its shape when warm. The jalapeño offers little bursts of heat that linger pleasantly, making it wonderful alongside a bowl of chili or simply slathered with honey butter for breakfast.
Blueberry Corn Muffins
Very occasionally, a recipe finds its way into my kitchen that feels like it was always meant to be there. These blueberry corn muffins are one of those quiet revelations, a simple comfort that makes the morning feel just a little softer.
Ingredients
– All-purpose flour – 1 cup
– Yellow cornmeal – 1 cup
– Granulated sugar – ⅓ cup
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1
– Unsalted butter – ¼ cup, melted
– Fresh blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 cup of all-purpose flour and 1 cup of yellow cornmeal in a large bowl.
3. Add ⅓ cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt to the dry ingredients, whisking until fully combined.
4. In a separate medium bowl, whisk 1 cup of milk with 1 egg until the mixture is smooth and uniform.
5. Pour ¼ cup of melted unsalted butter into the milk and egg mixture, whisking continuously to incorporate it fully.
6. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined; a few streaks of flour are okay to avoid overmixing, which keeps the muffins tender.
7. Gently fold in 1 cup of fresh blueberries, being careful not to crush them to prevent the batter from turning purple.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full to allow for proper rising.
9. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. So often, the best things are the simplest—these muffins have a crumb that’s tender and slightly gritty from the cornmeal, with bursts of sweet-tart blueberries that make them perfect warm with a pat of butter or crumbled over morning yogurt.
Cornbread Pancakes with Syrup
Mornings like this call for something that bridges breakfast traditions, a quiet moment where cornbread’s rustic charm meets the gentle flip of a pancake on the griddle. There’s a soft comfort in watching golden batter bubble and rise, slowly transforming into tender cakes ready to soak up sweet syrup. It’s a simple, soulful start to any slow-moving day.
Ingredients
Cornmeal – 1 cup
Flour – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Egg – 1
Milk – 1 cup
Butter – 2 tbsp, melted
Maple syrup – for serving
Instructions
1. Whisk together 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, and ½ tsp salt in a large bowl.
2. Crack 1 egg into a separate bowl, then pour in 1 cup milk and 2 tbsp melted butter, whisking until fully combined.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—a few lumps are fine to avoid tough pancakes.
4. Heat a nonstick skillet or griddle over medium heat until a drop of water sizzles and evaporates immediately.
5. Pour ¼ cup batter onto the hot skillet for each pancake, spacing them apart to allow for easy flipping.
6. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
7. Flip each pancake carefully and cook for another 1–2 minutes, until the underside is golden brown.
8. Transfer cooked pancakes to a plate and repeat with remaining batter, adjusting heat if they brown too quickly.
9. Serve warm, drizzled generously with maple syrup.
Zesty with a hint of grain, these pancakes offer a crumbly yet tender bite that holds syrup without becoming soggy. For a cozy twist, layer them with sliced bananas and a sprinkle of cinnamon, or crumble them over yogurt for a sweet-savory brunch bowl. Each forkful carries the warmth of cornbread in a soft, stackable form, perfect for slow weekend mornings.
Cornbread Stuffing with Herbs
Looking back at last Thanksgiving, I remember how the scent of sage and thyme filled my kitchen, how the cornbread crumbled between my fingers, and how this simple stuffing became the quiet centerpiece of our table. Letting the ingredients speak for themselves felt like honoring generations of hands that have mixed, baked, and shared this comfort.
Ingredients
Cornbread – 6 cups
Unsalted butter – ½ cup
Yellow onion – 1 large
Celery – 3 stalks
Fresh sage – 2 tbsp
Fresh thyme – 1 tbsp
Chicken broth – 2 cups
Eggs – 2 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Crumble the cornbread into a large mixing bowl using your hands.
3. Melt the unsalted butter in a skillet over medium heat.
4. Dice the yellow onion into ¼-inch pieces.
5. Chop the celery into ¼-inch slices.
6. Sauté the onion and celery in the melted butter for 8 minutes, until the onion turns translucent.
7. Finely chop the fresh sage leaves.
8. Strip the fresh thyme leaves from their stems.
9. Add the sage and thyme to the skillet and cook for 1 minute to release their oils.
10. Pour the vegetable and herb mixture over the crumbled cornbread.
11. Whisk the eggs in a small bowl until fully combined.
12. Pour the chicken broth over the cornbread mixture.
13. Add the whisked eggs to the bowl.
14. Sprinkle in the salt and black pepper.
15. Gently fold all ingredients together until just moistened, being careful not to overmix.
16. Transfer the mixture to a greased 9×13-inch baking dish.
17. Bake at 375°F for 35 minutes, until the top is golden brown and the center reaches 165°F.
18. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle.
For the best texture, use day-old cornbread that’s slightly dry—it absorbs the broth better without turning mushy. Freshly baked cornbread creates a softer, more cake-like stuffing that’s wonderful with roasted chicken or pork. The golden crust gives way to a moist interior where the herbs bloom in every bite, and serving it warm with a drizzle of pan drippings makes each spoonful rich and savory.
Cornbread Crusted Chicken Tenders
Musing on the quiet comfort that comes from simple kitchen rituals, I find myself returning to this humble combination of textures and flavors, where crispy cornbread meets tender chicken in a dish that feels like a warm embrace on a cool afternoon.
Ingredients
Chicken tenders – 1 lb
Cornbread mix – 1 cup
Buttermilk – ½ cup
Flour – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 2 cups
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders completely dry with paper towels.
3. Pour buttermilk into a shallow bowl.
4. Combine flour, salt, and black pepper in a separate shallow bowl.
5. Place cornbread mix in a third shallow bowl.
6. Dip each chicken tender first in the flour mixture, shaking off excess.
7. Immediately submerge the floured tender in buttermilk, letting excess drip off.
8. Press the tender firmly into the cornbread mix, coating all sides completely.
9. Repeat steps 6-8 with all chicken tenders.
10. Heat vegetable oil in a large skillet to 350°F.
11. Carefully place 3-4 tenders in the hot oil without crowding.
12. Fry for 2-3 minutes per side until golden brown.
13. Transfer fried tenders to the prepared baking sheet using tongs.
14. Bake for 8-10 minutes until internal temperature reaches 165°F.
15. Let rest on a wire rack for 3 minutes before serving.
Zesty with that distinctive cornmeal crunch giving way to juicy chicken, these tenders offer a delightful play of textures that makes them perfect for dipping in honey mustard or crumbling over a crisp autumn salad for an unexpected twist.
Cornbread Waffles with Honey Drizzle
There’s something quietly magical about transforming humble cornbread into crisp-edged waffles, the kind of kitchen alchemy that turns an ordinary morning into something softly special. This version, with its golden honey drizzle, feels like a gentle nod to simpler comforts, the sort of recipe that asks for little but gives back so much warmth and texture in return.
Ingredients
Cornmeal – 1 cup
Flour – ½ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – 1 cup
Egg – 1
Butter – ¼ cup, melted
Honey – ¼ cup
Instructions
1. Preheat your waffle iron to 375°F, ensuring it reaches full temperature before adding batter for even cooking.
2. Whisk together 1 cup cornmeal, ½ cup flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl until fully combined.
3. In a separate bowl, beat 1 egg lightly with a fork until uniform in color.
4. Pour 1 cup milk and ¼ cup melted butter into the egg, stirring gently to incorporate without overmixing.
5. Tip: Pour wet ingredients into dry ingredients all at once, folding just until no dry streaks remain—this prevents tough waffles.
6. Ladle batter onto the center of the preheated waffle iron, using about ⅓ cup per standard waffle section.
7. Close the lid and cook for 4–5 minutes, until steam stops escaping from the sides and the waffle is deep golden brown.
8. Tip: Avoid opening the lid during the first 3 minutes to prevent splitting; the waffle is ready when it releases easily from the iron.
9. Transfer waffles to a wire rack in a single layer instead of stacking them, which keeps the bottoms crisp.
10. Warm ¼ cup honey in a microwave-safe bowl for 15 seconds until thin and pourable.
11. Drizzle honey generously over warm waffles just before serving.
12. Tip: For extra crunch, let waffles cool 1 minute on the rack before drizzling—this helps the honey cling to the textured surface.
Just out of the iron, these waffles carry that perfect contrast: craggy, corn-flecked interiors that stay tender beneath a delicate, honey-glazed crust. The drizzle soaks subtly into the nooks, amplifying the earthy sweetness without overwhelming it. Try serving them alongside smoky bacon or folding them around a pat of salted butter for a savory twist that plays beautifully against the honey’s floral notes.
Cornbread Muffins with Creamed Corn
Lately, I’ve been thinking about how some of the most comforting foods are the simplest ones, the kind that fill your kitchen with a warm, golden aroma and your heart with quiet contentment. Today, I found myself drawn to the humble cornbread muffin, but with a little twist of creamy sweetness tucked inside.
Ingredients
Flour – 1 cup
Cornmeal – 1 cup
Sugar – ¼ cup
Baking powder – 1 tbsp
Salt – 1 tsp
Egg – 1
Milk – 1 cup
Butter – ¼ cup, melted
Canned creamed corn – 1 (14.75 oz) can
Instructions
1. Preheat your oven to 400°F.
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together 1 cup of flour, 1 cup of cornmeal, ¼ cup of sugar, 1 tbsp of baking powder, and 1 tsp of salt until fully combined.
4. In a separate medium bowl, beat 1 egg lightly with a fork.
5. Pour 1 cup of milk and ¼ cup of melted butter into the bowl with the egg, and whisk until smooth.
6. Tip: For extra tender muffins, ensure all your wet ingredients are at room temperature before mixing.
7. Pour the entire can of creamed corn into the wet ingredients, and stir gently to incorporate.
8. Create a well in the center of the dry ingredients, and pour the wet mixture into it.
9. Using a spatula, fold the ingredients together until just combined; the batter will be lumpy.
10. Tip: Do not overmix—this is the secret to avoiding tough, dense muffins.
11. Evenly divide the batter among the 12 prepared muffin cups, filling each about ¾ full.
12. Place the muffin tin in the preheated oven, and bake for 18–20 minutes.
13. Tip: Check for doneness at 18 minutes by inserting a toothpick into the center of a muffin; it should come out clean with a few moist crumbs.
14. Remove the muffin tin from the oven, and let the muffins cool in the pan for 5 minutes.
15. Transfer the muffins to a wire rack to cool completely.
You’ll find these muffins wonderfully moist and tender, with the creamed corn lending a subtle sweetness and pockets of soft texture. They’re perfect split and toasted with a pat of butter for breakfast, or served alongside a bowl of spicy chili to balance the heat.
Cornbread Donuts with Cinnamon Sugar
Holding this warm cornbread donut in my hands, I’m reminded how the simplest autumn mornings can feel like small celebrations, the cinnamon sugar catching the light like morning frost on fallen leaves. There’s something quietly magical about transforming humble cornbread into these tender, cake-like rings that carry both nostalgia and novelty in each bite. These donuts bridge the gap between breakfast and dessert, offering comfort in their gentle sweetness and rustic charm.
Ingredients
Cornmeal – 1 cup
Flour – 1 cup
Sugar – ½ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – 1 cup
Egg – 1 large
Butter – ¼ cup, melted
Oil – for frying
Cinnamon – 1 tbsp
Sugar – ½ cup
Instructions
1. Whisk together 1 cup cornmeal, 1 cup flour, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl until fully combined.
2. Pour 1 cup milk, 1 large egg, and ¼ cup melted butter into the dry ingredients.
3. Stir the mixture gently with a spatula until just combined, being careful not to overmix.
4. Heat 2 inches of oil in a heavy-bottomed pot to 350°F, using a candy thermometer to monitor temperature.
5. Scoop tablespoons of batter into a greased donut pan, filling each cavity ¾ full.
6. Bake at 375°F for 12-14 minutes until the donuts spring back when lightly pressed.
7. Remove donuts from oven and let cool in pan for 5 minutes before transferring to a wire rack.
8. Combine ½ cup sugar and 1 tbsp cinnamon in a shallow bowl while donuts cool slightly.
9. Brush warm donuts lightly with melted butter using a pastry brush.
10. Roll each buttered donut in the cinnamon sugar mixture until fully coated.
11. Place finished donuts on a serving plate and serve immediately.
These cornbread donuts carry the satisfying grit of cornmeal against the delicate crumb of cake donuts, with cinnamon sugar creating a sparkling crust that crackles with each bite. The subtle savory notes from cornmeal make them particularly wonderful alongside strong coffee or as an unexpected companion to chili. Warmed slightly and served with apple butter or honey, they become a simple dessert that feels both rustic and refined.
Cornbread Pizza Crust
Baking this cornbread pizza crust feels like uncovering a forgotten treasure, the way the golden cornmeal transforms into something unexpectedly tender beneath your favorite toppings. There’s a quiet satisfaction in watching simple ingredients become a canvas for endless possibilities, each bite carrying the comforting warmth of cornbread with the familiar joy of pizza night. This hybrid creation bridges two beloved classics in the most gentle, nourishing way.
Ingredients
Cornmeal – 1 cup
All-purpose flour – ½ cup
Baking powder – 1 tbsp
Salt – 1 tsp
Egg – 1 large
Butter – ¼ cup, melted
Milk – ¾ cup
Instructions
1. Preheat your oven to 425°F and lightly grease a 12-inch cast iron skillet or pizza pan.
2. Whisk together 1 cup cornmeal, ½ cup all-purpose flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl until no streaks remain.
3. In a separate bowl, beat 1 large egg until pale yellow and frothy, about 1 minute.
4. Stir ¼ cup melted butter and ¾ cup milk into the beaten egg until fully combined.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix.
6. Spread the batter evenly in your prepared skillet using a spatula, creating a ½-inch thick layer.
7. Bake at 425°F for 12-15 minutes until the edges are golden and the center springs back when lightly touched.
8. Remove the crust from the oven and immediately add your desired pizza toppings.
9. Return to the oven and bake for another 8-10 minutes until toppings are heated through and cheese is bubbly.
10. Let the pizza rest for 5 minutes before slicing to allow the crust to set.
The crust bakes up with a delightfully crumbly texture that holds its structure surprisingly well, offering a subtle sweetness that pairs beautifully with savory toppings. For a wonderful contrast, try it with spicy sausage and a drizzle of honey, or keep it simple with fresh tomatoes and basil. That cornmeal warmth makes each slice feel like a hug from the inside out.
Cornbread Muffins with Cheese and Chives
Kneading the flour between my fingers this quiet morning, I remember how these cornbread muffins became my autumn ritual—the way the cheese melts into golden pockets, the chives whispering of gardens past. Sometimes the simplest recipes hold the deepest comfort, rising warm from the oven when you need them most.
Ingredients
Cornmeal – 1 cup
Flour – 1 cup
Sugar – ¼ cup
Baking powder – 1 tbsp
Salt – 1 tsp
Milk – 1 cup
Egg – 1
Butter – ¼ cup, melted
Cheddar cheese – ¾ cup, shredded
Chives – 2 tbsp, chopped
Instructions
1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl until no streaks remain.
3. In a separate bowl, beat the milk, egg, and melted butter with a fork until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated—the batter will be lumpy, which prevents tough muffins.
5. Fold in the shredded cheddar cheese and chopped chives until evenly distributed through the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake at 400°F for 15–18 minutes, until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack—this helps them set without becoming soggy.
9. Serve warm or at room temperature.
Mornings transformed by these tender crumbs, each bite revealing flecks of herb and molten cheese. They’re perfect split and toasted with a pat of honey butter, or crumbled over a bowl of chili to soak up the last bit of broth.
Cornbread French Toast
Perhaps some of the coziest mornings begin with yesterday’s cornbread, its golden squares waiting patiently in the tin. Transforming humble leftovers into something tender and sweet feels like a quiet kitchen ritual, a gentle way to welcome the day. There’s a soft comfort in watching the custard soak into each crumb, knowing something simple is about to become sublime.
Ingredients
- Cornbread – 4 thick slices
- Eggs – 2 large
- Milk – ½ cup
- Maple syrup – 2 tbsp
- Vanilla extract – 1 tsp
- Cinnamon – ½ tsp
- Butter – 2 tbsp
Instructions
- Cut 4 thick slices of cornbread, each about 1-inch thick.
- Whisk 2 large eggs in a shallow bowl until fully blended.
- Pour ½ cup milk into the egg mixture.
- Add 2 tbsp maple syrup to the bowl.
- Stir in 1 tsp vanilla extract.
- Sprinkle ½ tsp cinnamon into the custard and whisk until smooth.
- Dip one cornbread slice into the custard, letting it soak for 15 seconds per side to absorb liquid without becoming soggy.
- Melt 1 tbsp butter in a nonstick skillet over medium heat until it bubbles but does not brown.
- Place the soaked cornbread slice in the skillet.
- Cook for 3–4 minutes until the bottom is deep golden brown and crisp.
- Flip the slice using a spatula.
- Cook the other side for 3–4 minutes until equally golden.
- Transfer the cooked slice to a plate.
- Repeat steps 7–12 with remaining cornbread slices, adding more butter as needed.
Sunshine-yellow and delicately crisp on the edges, each bite holds the gentle grit of cornmeal softened by custard. The maple whispers through, not too sweet, balanced by that warm cinnamon hug. Serve it stacked high with fresh berries tumbling down the sides, or drizzle with honey for a lazy Sunday glow.
Cornbread Biscuits with Sausage Gravy
Keeping my hands busy with flour and butter has always been my quiet meditation, especially on mornings when the world feels too loud. Kneading this simple cornbread biscuit dough while the sausage sizzles nearby creates a rhythm that slows everything down. There’s something deeply comforting about watching gravy thicken and bubble, knowing it will cradle these golden biscuits in warmth.
Ingredients
Flour – 2 cups
Cornmeal – 1 cup
Baking powder – 1 tbsp
Salt – 1 tsp
Butter – ½ cup
Milk – 1 cup
Breakfast sausage – 1 lb
Instructions
1. Preheat your oven to 425°F.
2. Combine 2 cups flour, 1 cup cornmeal, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and work it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
4. Pour in 1 cup milk and stir gently until just combined—be careful not to overmix.
5. Drop heaping tablespoons of dough onto an ungreased baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes until the tops are golden and the edges are lightly crisp.
7. While biscuits bake, brown 1 lb breakfast sausage in a skillet over medium heat, breaking it into small crumbles.
8. Sprinkle ¼ cup flour over the cooked sausage and stir continuously for 1 minute to cook out the raw flour taste.
9. Gradually whisk in 3 cups milk, stirring constantly to prevent lumps from forming.
10. Bring the gravy to a gentle simmer and cook for 5-7 minutes until thickened enough to coat the back of a spoon.
11. Split warm biscuits in half and place them cut-side up on plates.
12. Ladle the hot sausage gravy generously over the biscuits.
The cornmeal gives these biscuits a delightful gritty texture that holds up beautifully against the creamy gravy, while the savory sausage provides little bursts of flavor in every bite. For a lovely presentation, try serving them in shallow bowls with a sprinkle of fresh chives over top, letting the gravy pool around the biscuits like a savory moat.
Cornbread Muffins with Bacon Bits
Holding this warm muffin in my hands, I’m reminded how some of the coziest comforts emerge from the simplest combinations—the humble cornbread transformed with savory whispers of bacon. There’s something quietly magical about watching golden batter rise and brown in the muffin tin, filling the kitchen with an aroma that feels like home. These little bites carry both the sweet memory of classic cornbread and the hearty, smoky surprise in every crumb.
Ingredients
Cornmeal – 1 cup
Flour – 1 cup
Baking powder – 1 tbsp
Salt – 1 tsp
Sugar – ¼ cup
Egg – 1
Milk – 1 cup
Butter – ¼ cup, melted
Bacon bits – ½ cup
Instructions
1. Preheat your oven to 400°F and grease a 12-cup muffin tin thoroughly to prevent sticking.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until no streaks remain.
3. In a separate bowl, beat the egg lightly with a fork, then stir in the milk and melted butter until just combined.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula—stop as soon as the flour disappears; overmixing makes muffins tough.
5. Gently fold in the bacon bits, distributing them evenly without overworking the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow for rising.
7. Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack—this helps them set without becoming soggy.
9. Serve warm for the best texture and flavor. Each bite offers a tender, slightly crumbly interior dotted with smoky bacon, perfect alongside a bowl of chili or simply enjoyed with a pat of butter melting into its warmth.
Cornbread Muffins with Honey Butter Glaze
Often, the simplest recipes hold the most comfort, like these cornbread muffins that fill the kitchen with their golden warmth and sweet aroma. On quiet afternoons, I find myself drawn to baking them, the process a gentle rhythm of measuring and mixing. There’s something deeply soothing in pulling them from the oven, each one a little golden dome ready for a honeyed kiss.
Ingredients
– Cornmeal – 1 cup
– Flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Egg – 1
– Buttermilk – 1 cup
– Butter – ½ cup
– Honey – ¼ cup
Instructions
1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until no streaks remain.
3. In a separate bowl, beat the egg lightly with a fork until uniform in color.
4. Pour the buttermilk into the egg and stir gently to combine.
5. Melt ¼ cup of the butter in a microwave-safe bowl for 30 seconds or until fully liquid.
6. Pour the melted butter into the buttermilk mixture and whisk until emulsified.
7. Make a well in the center of the dry ingredients and pour in the wet ingredients.
8. Fold the batter with a spatula just until no dry pockets remain, being careful not to overmix.
9. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
10. Bake for 15–18 minutes, until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
11. While the muffins bake, combine the remaining ¼ cup butter and honey in a small saucepan.
12. Heat over low, stirring constantly, until the butter melts and the mixture is smooth.
13. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
14. Brush the warm muffins generously with the honey butter glaze using a pastry brush.
15. Transfer the glazed muffins to a wire rack to cool completely.
Just out of the oven, these muffins have a tender, slightly crumbly texture that gives way to a moist interior. The honey butter glaze soaks in, creating a sticky-sweet crust that contrasts beautifully with the cornmeal’s earthy notes. For a cozy twist, split one warm and spread with extra honey butter, or crumble it over a bowl of chili for a hearty finish.
Cornbread Muffins with Green Chilies
Sometimes the simplest recipes feel like quiet conversations with memory, the gentle heat of green chilies whispering through golden cornbread in a way that makes the kitchen feel like home.
Ingredients
– Cornmeal – 1 cup
– Flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Egg – 1
– Milk – 1 cup
– Butter – ¼ cup, melted
– Canned green chilies – ½ cup, drained
Instructions
1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, beat the egg vigorously until pale yellow and slightly frothy.
4. Pour the milk and melted butter into the beaten egg, whisking continuously until the mixture is smooth and emulsified.
5. Fold the wet ingredients into the dry ingredients using a spatula, mixing just until no dry pockets remain—overmixing will make the muffins tough.
6. Gently stir in the drained green chilies, distributing them evenly throughout the batter without overworking it.
7. Divide the batter equally among the 12 muffin cups, filling each about ⅔ full to allow room for rising.
8. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack—this prevents soggy bottoms.
And as they cool, the tender crumb holds pockets of mild heat, perfect split open with a pat of butter or crumbled over a bowl of chili for a comforting twist.
Summary
These twenty Jiffy corn muffin mix recipes truly transform simple ingredients into extraordinary meals. Whether you’re craving sweet treats or savory sides, this collection offers endless possibilities for easy, delicious baking. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to pin your top picks to share the inspiration!
