In a Jiffy Corn Muffin Recipe

Low Carb Corn Muffins (3 of 4)This cornbread recipe is a game changer if you’re low carb or gluten free. I don’t know about you, but I’ve MISSED cornbread, and all the recipes I’ve been able to find use lots of almond flour instead. And for me, it’s just NOT the same.

I noticed that my little local grocery store was starting to set up the Thanksgiving feast food displays, including a wall of Jiffy Corn Muffin mixes. If you’re familiar with the Jiffy corn muffins, they’re a light, slightly sweet version of cornbread that were a staple in my pantry when I was growing up. They don’t have a gritty cornmeal texture, but have a lighter cake-like texture that’s married to a true corn flavor. Corn muffins were THE required side dish with vegetable stew in my house.

low carb cornbread recipe (4 of 6)Now, I know that these are not “true” southern cornbread. My Mom made that version too. I’ll leave the great debate of sweet over savory for another time. But I had this epiphany that I could probably make a low carb corn muffin “in a Jiffy”…and I have been VERY pleased with my results!

I’ve been missing cornbread since I’ve been eating Trim Healthy Mama style, since I focus on healthy low glycemic carbs. And I’ve been looking for a low carb version of cornbread. I have not been able to find a single recipe that is actually using corn meal or flour…a pretty important component to getting that true corn flavor.

All of the “low carb cornbread” recipes I found online used hefty amounts of almond flour. Which creates a heavy finished product not only in texture but in calories too. I wanted something lighter in texture and light enough to pair with either S or E meals on the Trim Healthy Mama plan.

These little gems have that classic corn flavor, a light and slightly sweet crumb, and come in at under 2 grams of carbs each. low carb cornbread recipe (5 of 6)

Since I’m using REAL corn to make low carb cornbread, this recipe is literally the first of its kind that I’ve seen that combines TRUE corn flavor and low carb results. It’s a true THM “Fuel Pull” recipe, since it’s so light, so you can enjoy this with any meal type. I am SO excited to share this with you!

I’ll let you in on the secret ingredient…

Low Carb Cornbread Recipe Secret Ingredient

My secret ingredient in these corn muffins is the addition of a little bit of corn masa mix. I find it on the ethnic aisle. The texture is like a finely ground flour, and it’s got a great rich corn flavor. It’s essentially just finely ground corn for making tamales and tortillas…but on the other hand it’s NOT just ground up corn. Nope.low carb cornbread recipe (1 of 6)

It’s traditionally prepared corn that has been nixtamalized or treated with a lime (calcium) mineral process first before being dried and ground. This process lowers the glycemic impact of the corn, much like sprouting or fermenting of grains.

For those of us who have really been missing cornbread, you can join me in jumping up and down in excitement!low carb cornbread recipe (6 of 6)

[Nerd alert!] If you’d like to know more about nixtamalization, my geek crush, Alton Brown and a nutritional anthropologist talk about this process in this Tortilla Reform video (2:30). The nixtamal process, “is like a chemical key that unlocks all of the wonderful nutrients that are locked inside a kernel of Maize.”

This process is what allowed corn to be the main nutritive food source of the Aztec civilization, and it provided them with the energy to build their empire!  But the Conquistadors did not bring the process of nixtamalization back in Europe when they brought maize. So the people and cultures of Europe that adopted corn as their main grain suffered from severe malnutrition and a disease called pellagra that we really don’t want to talk about over this lovely meal.

So what does all this mean? It means that I can enjoy a honest to goodness real LOW CARB corn muffin, y’all! With REAL corn, great flavor, no guilt, AND added nutritional bonuses. Even my gluten free husband really liked these. And he’s got very high standards about low carb breads. I can’t wait to make some vegetable soup this week, and enjoy this low carb cornbread recipe!low carb cornbread recipe (2 of 6)

I opted to make this an “in a mug” serving size instead of a family size recipe.  I suggest making “normal” cornbread for your kids or people wanting to gain weight, and just making a batch of these for people who are wanting to actively lose weight. The Masa is a great choice for making regular (crossover) cornbread for kids.

I have to remember that my growing kids NEED fuels, nutrients, and crossovers. So I wouldn’t need to use any Baking Blend for their cornbread, and I can just mix up a quick corn muffin for me “in a jiffy”.  Which is a win-win!


Low Carb Corn Muffin Recipe & Pin

To Pin!
YES, yes, YES!!! A low carb cornbread recipe- like the jiffy muffins. IN love. Less than 2 carbs each make these Trim Healthy Mama FP or E friendly

5.0 from 20 reviews
In a Jiffy Low Carb Corn Muffins
Prep time
Cook time
Total time
I have fond memories of the Jiffy corn bread muffins as a child. These are my "in a jiffy" version of a low carb cornbread recipe that's SO tasty! I'm in love. And with less than 2 carbs each, I feel no guilt in slather on some butter.
Recipe type: Breads
Cuisine: Trim Healthy, Low Carb
Serves: 3 muffins
  • 1 Tablespoon plain 0% Greek yogurt
  • 3 Tablespoons Egg White or 1 egg*
  • 2 Tablespoons + 1 teaspoon water
  • 3 Tablespoons Trim Healthy Mama Baking Blend, or similar low carb blend**
  • 1 Tablespoon Masa Mix- look for lime or calcium on the ingredients list
  • 1 teaspoon Sweet Blend or 1 packet of Truvia or favorite sweetener, optional
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • small pinch turmeric, optional for color
  1. Add ingredients to a mug in order listed. Whisk together well with a fork.
  2. Transfer batter to fill three silicone muffin papers to the halfway mark, and cook in the microwave for 1 minute or bake in the oven at *350 for 15-18 minutes.
This recipe is a Trim Healthy Mama Fuel Pull [FP], since it uses just a tiny amount of low glycemic carb ingredient to lend flavor instead of enough to add significant fueling.

*using a whole egg changes the fat count from >1 gram to 1.5 grams per muffin, and makes the muffins slightly richer/denser/less bouncy.

**Low Carb Blend sub- 2½ Tablespoons oat fiber, 1 teaspoon coconut flour, ½ teaspoon almond flour, tiny pinch glucomannan and gelatin or collagen (optional)
Nutrition Information
Serving size: 1 muffin Fat: .75 grams Carbohydrates: 1.6 net

Has anyone else really been missing cornbread? This feels like such a game changer for me. I *have* to know what you think of these! Let me know in the comments.

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  1. Faith says

    You have read my mind. I have not seen the sun in atleast a week and soup is on the menu tonight. This is all that was missing :)

  2. Pamela says

    You are the woman and you ROCK!!! Almost ashamed to admit that Jiffy Mix is one of the things that I have missed and been unable to replicate in my low carb diet. I mean, I grew up with a grandmother who made “regular” cornbread but when I started cooking I always enjoyed the sweet cakey taste of Jiffy (no doubt because of the sugar overload) and now it’s back. Haven’t tried it yet but I can tell by looking at the ingredients it going to be good. I have a Pinterest board full of low carb bread recipes but THIS ONE RIGHT HERE is going to have a star designation as a favorite. Thanks!

  3. Maria Robinson says

    This is great! How did u find out about the lower glycemic index??? We just bought a bag of this for an extra credit project my son did for Spanish! My daughter is GF n we try to keep here THM as well! Glad to know I won’t have to waste the rest of the bag!!! Thanx Gwen!! I make focaccia bread w your easy sourdough bread recipe and everyone absolutely loves it!!! (Favorite crossover)

    • says

      Hi Maria!
      I linked to one of the resources that talks about the GI of masa vs. regular corn flour products. :) You should be able to google for more info on that. I had a hunch that traditional preparation would be better for the body, so I did some digging.

  4. SusanW says

    Oh yes! I need to figure out how to make this by the pan. We like cornbread stuffing with out turkey and this would be such a blessing at Thanksgiving! Thank you for the recipe. If anyone comes up with a family size batch please share!!!

  5. Nancy Hukill says

    Hey Gwen, I’m so excited about this!! We’ve been missing cornbread lol. But I do have a question. You say these are either S or E so what would be the serving size for an E since they’re 2 grams of carbs per muffin? Thanks for looking into this for us southerners lol.

    • says

      Hi Nancy!
      So, you can totally use these in an E setting, but I would not count these as the main carb source…they are so low in carbs (being FP) that you’d have to eat like 3 batches of these to count them as a healthy carb source. As much as I enjoy cornbread muffins, I’d really rather just enjoy one or two and pair them with a bowl of chili, or at the very least some Greek yogurt(protein) and a piece of fruit to provide you with those good slow, whole food carbs for energy. :) Thanks for asking…this was a great question!

  6. Melissa Sansom says

    I tried these muffins a few nights ago, and they were a hit. Tonight I quadrupled the recipe and added 3Tbsp chopped jalapenos, 3tsp jalapeno juice, 1/2 tsp cayenne pepper and 2/3c cheddar, grated. Baked it in 8×8 pan for 27min. Yummy jalapeno cornbread! Thanks for this great recipe!

  7. Leslie says

    Hi Gwen!! I’ve been following your blog since earlier this year. I am a Trim Healthy Mama fan. I got off plan while pregnant with my fourth. I’m sorry to say that but I’m so glad for the THM book and blog sites like yours!! You’re very encouraging and knowledgeable. So after reading this recipe article I want to cry!! You see we found out my two year old is Type 1 diabetic back in September. That was a rough month. I was still preggo with my fourth v peanut and my husband had an accident while at work a few short weeks earlier. He suffered a major concussion. Thankfully no brain injury it permanent damage. He has vertigo that he’s slowly recovering from. All this to say, I’ve been bUsY! And coming across this has been very refreshing. A bread I can make in one minute or quickly in the oven that is less than two carbs!! Hallelujah!! The Lord is really good. Thank you for your amazingness, for taking time to share a truly great recipe. I could hug you and so can my two year old Brie-pie. The Lord bless you Gwen!!

  8. Patty Cosby says

    Hi Gwen! I tried this (FP style) as a snack this morning, with a tiny pat of butter on it. I probably should have let it cool a bit longer, but I have to say it is delicious! We used to have corn fritters growing up, with lots of maple syrup and butter, so I’m going to go out on a limb and try making these with some REAL CORN KERNELS (from our corn grown in the garden) for my kids one day. I bet they will love them! I’m also looking forward to making a big batch of this in my cast iron skillet. Thanks for sharing your great recipes.

  9. Renee says

    I used this recipe as a base for cornbread stuffing for Thanksgiving. My family loved it. Even those that don’t follow THM. That’s a win in my book! Thank you!

  10. Rebecca says

    I made a double batch of these today and snuck one to go along with an E chili I had for lunch. The consistency is lovely- very moist. A nice hint of corn flavor with a great sweet/salty balance. Even better with a bit of butter :) I’ll report back after my family eats them with tomorrow’s lunch, but I’m guessing they will be a hit all around. Thanks Gwen!

  11. Heidi says

    I made something using this recipe as a base and I wonder if it’s still FP. I didn’t have the baking blend or oat fiber (I’m oat-free as well as gluten-free). So I used 1 tbsp each of masa, amond flour and coconut flour. I used the egg whites and added a couple tablespoons or so of water because the mixture was drier. It was SO good…fluffy and cake-like with just a hint of corn!

  12. Heidi says

    I made a variation of this and wondered if it’s still THM and an FP. I didn’t have oat fiber or the baking blend (I’m oat-free as well as gluten-free). So I just used 1 tbsp each of masa, almond flour and coconut flour. I had to add a couple tablespoons or so of water because the mixture was drier. And I used the egg whites. It was so good..fluffy and cake-like! I’ve also added vanilla to it before to make a sort of white cake. The corn is not very noticeable so it’s versatile.

  13. Julie Scott says

    Gwen, can you tweak this to make corn tortillas? I don’t have the Masa Harina on hand yet (payday is a few days away), so I haven’t tried the muffins, but look forward to making them. And eating!

  14. Rene Chenoweth says

    I made these last night with chili. They are to die for! My family loved them. They are deliciously fluffy with the perfect hint of corn and sweetness. These will definitely be making a reappearance at our table. Thank you Gwen for the lovely recipe. I’m just starting out with THM, and so far I’m loving it. Blessings to you and Happy New Year!

  15. Emily says

    Just made these for lunch. I don’t have baking blend so I used equal amounts of flax, almond, and coconut flours. Turned out amazing! The corn flavour was perfect. Oh how I have missed my quick breads… This will be made often!

  16. Rebecca says

    Thank you, thank you, thank you for this recipe! As an Oklahoma mama, this was one of the main things I was missing on my low carb journey. The fact that it is a FP is the icing on the cake. Even my extremely picky husband liked it! I made 2 batches and baked one in the oven and one in the microwave. Both had good flavor, but we liked the texture better when baked in the oven.

  17. Susan says

    We love these!!! We use 1/3 cup of the corn masa instead of the 1/4, I know it probably takes the carbs up a little but so worth it. Thanks so much for the recipe!

  18. says

    Hi Gwen! Do you have your low carb baking blend anywhere on your blog? The one you use in this recipe. I’m in love with it (been using it for various recipes!) and I would love to link it on my blog for a few people who are asking for alternatives to the THM baking blend. Thanks! <3

  19. Amber Knowles says

    I found this recipe very yummy. But it still seemed to lack something, maybe more sweetener to taste more like jiffy corn muffin mix or almond meal to give it the gritty corn meal texture. It was still super yummy, but was hoping for a more like corn bread texture.

    • says

      You can definitely up the sweetener. :) The jiffy muffins do have more of a fluffy cake like texture that’s less like true southern cornbread. I agree that almond meal does closely match the texture of cornbread!

    • AJ says

      1 tsp turbinado sugar adds 1g carb to each muffin, if you don’t mind that, you can even use real sugar!

  20. Margaret says

    I bought your Feast cookbook. I made the low carb cornbread and it is so good.
    I like it better than my original cornbread.
    I think this would be an S but I am not completely sure. Would this recipe be an S recipe?
    New to THM…

  21. Sharon says

    Just made these for the first time (finally remembered to get the Masa), and they are WONDERFUL! Just as advertised; I can hardly tell them from the Jiffy mix ones–thank you! And especially thank you that they can be eaten in any setting.

    Many times THM recipes are good, but not quite great, but these are GREAT!
    Thank you again :-)

  22. Jeanette Young says

    I haven’t tried these yet, but they sound wonderful! I was wondering if you could post a recipe for a larger batch?
    Thank you!

  23. Pam D. says

    I am in LOVE with this recipe! Game changer is right! Looking forward to using it to tinker with a THM version of Cornbread Tamale Pie using the old recipe found on the Jiffy Cornbread mix box.

    Thank you!

    • says

      Masa would be a grain product, and would be an E food. Lard would be an S. I’m not certain if the THM brand would approve of Masa in larger quantities, but I know using it with lard that it would be a crossover. :)

  24. Kristal says

    I could just cry. One of the hardest things for my Texas family is eating food that tastes and feels different. With a little imagination and the price of one box (33 cents), Jiffy mix made a meal cozy. This morning, I sautéed peppers, an onion, sausage, and mushrooms with scrambled eggs. I mixed up a quadruple batch of your “In A Jiffy” batter and baked in my waffle iron. With the hash and sharp cheddar cheese on top, my family was more than happy!

    Thank you so much!

  25. Suzanne Nelson says

    Gwen, what about using the masa flour to make tortillas? How would that translate to THM?

  26. AJ says

    Thank you for taking the time to create this recipe! Ever since I was diagnosed as T2 diabetic, I have missed corn muffins. Good to know I can have them AND they actually taste better with masa harina instead of regular cornmeal!

    I made them this morning and 1 serving of 4 little muffins does fill you up!

  27. Denise says

    thank you for this recipe, gwen. i’m a thm newbie, been missing decent tasting breads, this will fit the bill nicely!!!

  28. Jill Kirkley says

    Can not wait to try these! I, too, have been craving corn bread muffins and used to love the sweet Jiffy brand, but this is so much healthier. Thank you!

  29. Bert says

    Gwen, I plan to make this tonight and bake it in the oven. I don’t have the silicone cups, but do have a silicone muffin pan. Can I use that–and, if so–would it make two muffins!

  30. Christine says

    Yes, these really work! Yay and thank you! I used the egg whites and 1 tsp swerve (erythritol) and baked in toaster oven in a 3″ glass dessert dish….great texture and crown and flavor. :-)

  31. Adrienne says

    Only a few weeks into my THM journey. Made this recipe tonight to go with my bowl of chili. I love cornbread and this was great! Thank you sooo much!

  32. Julie says

    I am new to all of this, can you use Namaste flour? How do you find out if it’s low carb flour or not? I have cornmeal is that different than the corn Masa?

  33. says

    boy, have I ever! Bread has been my frustration in going on a total LCHF (less than 20 carbs per day) Medical Weight Loss/Diabetes study I’m part of. Giving up so many other things like potatoes wasn’t nearly as hard!! Can’t give 5 stars til I try it, but it sounds good and It’s on my list to try!

  34. Danni Wade says

    Does this process do the same thing to hominy too? I love hominy in chicken tortilla soup so that would be awesome!

  35. Diann Dunn says

    Oh my gosh! We’re having bean soup tonight and it just isn’t the same without cornbread. I can’t wait to try this. Thank you so much!! I agree, we need a family size recipe!

  36. Jen Beck says

    Do you have a way to multiply this recipe to make a pan of muffins? And oven temp? I don’t have a microwavw. Thank You!

  37. Kelly says

    I’m working on cornbread dressing fo thanksgiving and I need a large pan of cornbread. How do I convert this recipe for that?

  38. ashy says

    i just made this and i was really surprised, my son wanted to eat them all! i doubled the recipe and used 2 eggs, had an eggy taste at first then cornbread taste. will make again just use less egg.
    really recommend this

  39. JC says

    This recipe is awesome! I use it for muffins and I use it to make my buns for burgers, breakfast sandwiches etc. I use a cereal bowl instead of a muffin tin. I made them for grandaughter’s sandwich. We are trying to transition her from wheat because of gluten issues. She loved it. Thank you so much for this great recipe.

  40. Kristen Kohne says

    I just made these tonight for my family. I doubled the recipe and it made 8 mini muffins. They are delightful!!! This will be on my regular rotation for sure. They taste just like traditional corn muffins. Thank you!!!!!!!!!!

  41. Anne says

    Thank you for another great recipe! The family was having stew with the infamous Jiffy muffins and your recipe saved me from indulging. I used a whole egg in the recipe, btw.


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