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Pint jar with homemade corn muffin mix inside next to a half of a corn muffin showing the soft yellow interior.

Homemade Corn Muffin Mix In A Jar

Make your own corn muffin mix at home and store it in jars to make later or to give as a gift. It is just like the Jiffy mix, but better!
Prep Time3 minutes
Cook Time0 minutes
Total Time3 minutes
Servings: 6 Muffins
Author: Carlee

Ingredients

For The Corn Muffin Mix

  • ⅔ cup all-purpose flour
  • ½ cup cornmeal
  • ⅓ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt

To Make The Corn Muffins

  • 2 Tablespoons vegetable oil
  • 1 large egg
  • ⅓ cup milk

Instructions

To Make The Mix

  • Stir together all of the dry ingredients in a medium mixing bowl.
  • Transfer the mixture to a pint jar and cap tightly. Write the baking instructions on a tag and attach to the jar. Store at room temperature for up to a couple of months or freeze for up to a year.

To Make The Muffins

  • Preheat the oven to 400℉ and grease 6 muffin wells or line them with paper liners.
  • In a medium mixing bowl, stir together the contents of the jar, 2 Tablespoons vegetable oil, 1 large egg, and ⅓ cup milk until combined.
  • Scoop batter into prepared muffin wells. They should be about ⅔ full.
  • Bake for 15-20 minutes.

Nutrition

Serving: 1Muffin | Calories: 204kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 422mg | Potassium: 89mg | Fiber: 2g | Sugar: 12g | Vitamin A: 62IU | Calcium: 141mg | Iron: 1mg
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