What can I substitute for jiffy corn muffin mix?

In this short article, we will provide an answer to the question “What can I substitute for jiffy corn muffin mix?” and the information on a recipe note.

What can I substitute for jiffy corn muffin mix?

When making corn muffins, you can use a mix of cornmeal, all-purpose flour, granulated sugar, and other components that are similar to or contained in a jiffy corn muffin mix instead of a pre-mixed mix.

Copy Of The Jiffy Cornbread Mix Recipe

INGREDIENTS

½ c + ½ tbsp unbleached white flour (2.8 ounces)

½ c yellow cornmeal (3.2 ounces)

2 Tbsp white sugar (1.1 ounces)

1 Tbsp baking powder (0.6 ounces)

½ tsp table salt (0.1 ounces)

2 Tbsp vegetable oil (1.1 ounces)

INSTRUCTIONS

  1. In a large mixing basin, whisk together the flour, cornmeal, sugar, baking powder, and salt. Slowly whisk in the vegetable oil until fully incorporated. Combine the dry ingredients until there are no lumps in the dry mixture.
  1. If a recipe calls for Jiffy Corn Muffin Mix, use the above-mentioned mix in place of the original.
  1. Corn muffins are a simple recipe to prepare. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). To the aforementioned mixture, one egg and one-third cup of milk should be added. Make a thorough mix. 2/3 of the way fill the muffin pans with batter. Cook for 15-20 minutes at low heat. (This recipe makes enough for 6 muffins.)
  1. Preparation of the cornbread: Preheat the oven to 400 degrees Fahrenheit. To the aforementioned mixture, one egg and one-third cup of milk should be added. Make a thorough mix. Half of the batter should be used to fill an 8-inch square pan. Preheat the oven to 200°F for 20–25 minutes.

NOTES

Store homemade cornbread mix in a plastic bag or a jar with a tight-fitting lid at room temperature for up to two weeks. It is also possible to freeze the combination for up to three months.

Rather than using lard, the vegetarian Jiffy corn muffin copycat mix makes use of vegetable oil instead.

To make gluten-free corn muffin mix, use gluten-free baking mix (such as Bob’s Red Mill’s gluten-free 1-to-1 baking flour) for the flour in the recipe. 

Cornmeal is naturally gluten-free, but it is commonly produced by companies that also process wheat on their equipment; pay close attention to the label to ensure that you are not eating gluten.

When it comes to Jiffy cornbread mix, is it the same thing as cornmeal?

No. Both are separate from one another. Cornmeal is nothing more than maize that has been ground. Jiffy corn muffin mix is made composed of three ingredients: cornmeal, flour, and leavening. Jiffy is essentially a recipe printed on the back of a cornmeal box that has been pre-blended to save time in the kitchen.

Is there a difference between cornmeal and cornmeal mix? 

Yes, there is. The following components are commonly found in a standard mix: finely powdered cornmeal, wheat flour, a leavener such as baking powder, sugar, some form of fat (usually lard), baking soda, and salt. Cornmeal mix is simply cornmeal that has been mixed with baking powder, salt, and flour.

Is there anything else that can be substituted for the cornmeal?

A variety of ingredients, including corn grits, semolina, pounded oats, and breadcrumbs, can be used as alternatives. Rice flour, wheat flour, and tapioca starch can all be used in place of cornmeal as a substitute. However, the completed product will not have the same texture or flavor as cornmeal, although it will serve the same purpose.

Which is more nutritious, cornmeal or flour?

Compared to flour, cornmeal has 5 percent higher calories per 100 grams, with 384 calories per 100 grams compared to 364 calories per 100 grams for flour. Compared to flour, cornmeal contains fewer carbohydrates, a higher fat level, and a protein content that is similar to flour.

Why do corn muffins get dense when made with a cornmeal combination?

While traditional Southern recipes call for a substantial amount of cornmeal, it appears that substituting an excessive amount of cornmeal for jiffy corn muffin mix results in cornbread that lacks sufficient gluten to hold it together. Instead, use more flour and less cornmeal to create a cornbread that is lighter and less dense in texture.

Conclusion

In this short article, we provided an answer to the question “What can I substitute for jiffy corn muffin mix?” and the information on a recipe note

Reference

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