.................. Cooking with Barry & Meta: Copycat Jiffy Corn Muffin Mix

I am a fan of Jiffy Corn Muffin Mix but there is none in the cupboard. So, instead of making a trip to the stores during COVID season, I goggled copycat recipes and the one I include below seems to be the standard. It uses basic ingredients and is almost easy as it’s namesake. And, the homemade is light and fluffy – just like it’s namesake and is the perfect accompaniment to Senate Bean Soup.

Copycat Jiffy Corn Muffin Mix Makes 6 muffins / Equal to an 8.5 ounces box (1 ½ cups) of Jiffy Corn Muffin Mix

COPYCAT JIFFY CORN MUFFIN MIX 

2⁄3  cup all-purpose flour

1⁄ 2  cup yellow cornmeal

1⁄3  cup granulated sugar

1  tablespoon baking powder

1⁄2  teaspoon salt

2  tablespoons vegetable oil

TO MAKE MUFFINS, add 

1  egg

1⁄3  cup milk

Optional additions:

1⁄2  cup grated Cheddar cheese

2  ounces canned chilies

1⁄4  cup drained chopped pimiento

1⁄2  cup chopped onion

Combine first 5 ingredients in a bowl, mix well.
To make Mis: Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. Note—If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins: Preheat oven to 400F, spray muffin pan with non-stick cooking spray.
Combine mix with egg and milk, mixing well. Add any combination of optional ingredient if desired.
Fill each muffin cup about 1/2 to 3/4 full.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted in center comes out clean.
Corn Muffins accompany Senate Bean Soup.

Recipe without photos . . . Copycat Jiffy Corn Muffin Mix Makes 6 muffins / Equal to an 8.5 ounces box (1 ½ cups) of Jiffy Corn Muffin Mix