Cornbread Twists Recipe (Bread Machine + Jiffy Mix)
Sneak Peek: The original Pillsbury Cornbread Twists may be gone, but you can make them at home with this bread machine recipe using Jiffy Cornbread Mix. Shape the soft, yeasted dough into classic twists—or wrap it around hot dogs for mini baked corn dogs.
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Do you miss the Pillsbury Cornbread Twists that we used to buy in the refrigerated section at the grocery store? I do. So, I created this recipe to clone those yeasty Cornbread Twists, starting with a Jiffy mix.
Ingredients & Substitutions
MILK: Whole milk gives the best flavor and tenderness; lower-fat or nondairy milk will work. Cool milk is fine for bread machine.
EGG: Use a large egg (about 50 g) for structure and richness.
VEGETABLE OIL: Olive oil or any mild-flavored vegetable oil works well.
SALT: Just a small amount to balance sweetness and enhance flavor.
JIFFY CORNBREAD MIX: The key ingredient for that nostalgic Pillsbury-style flavor.
FLOUR: All-purpose or bread flour; bread flour gives slightly more chew.
YEAST: Bread machine, instant, or rapid-rise yeast; substitute active dry yeast if needed.
HOT DOGS (optional): Use bun-size hot dogs for making mini baked corn dogs.
GLAZE:
EGG: Creates shine and color on the finished twists or corn dogs.
WATER: Thins the egg for easy brushing.
How To Cut and Shape Cornbread Twists
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
How To Assemble Mini Corn Dogs
Cornbread Twists Recipe (Bread Machine + Jiffy Mix)
Video
Ingredients
- ½ cup (114 g) milk, cool
- 1 large (50 g) egg
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- 1 box (8.5 oz) Jiffy Cornbread Mix
- 1-1/4 cup (150 g) unbleached flour
- 1-1/2 teaspoon bread machine or instant yeast
- 2 packages of 8 bun-size hotdogs
Glaze:
- 1 (50 g) egg
- 1 tablespoon water
Instructions
Make the Dough
- Add 1/2 cup (114 g) milk, cool, 1 large (50 g) egg, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1 box (8.5 oz) Jiffy Cornbread Mix, 1-1/4 cup (150 g) unbleached flour, and 1-1/2 teaspoon bread machine or instant yeast
Check the Dough Twice
- First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.Wait 1–2 minutes between additions to let the dough adjust.If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.
- When the DOUGH cycle completes, remove the dough to a floured surface. Roll into 9 x 13-inch rectangle.
Roll & Cut
- Turn the dough onto a floured surface and roll into a 9×13-inch rectangle. Cut into 16 strips the short way. Make one cut down the middle of the 16 strips to make 32 strips. See the picture above.
Shape & Wrap
- For Mini Corn Dogs: Pat hot dogs dry, cut them in half, and insert sticks. Wrap a dough strip around each one.For Cornbread Twists: Twist dough strips for a classic cornbread stick.
Let Rise
- Cover corn dogs or twists and set in a warm place to rise about 15 minutes.
- Preheat oven to 375˚F (190˚C).
Bake
- Combine 1 (50 g) egg and 1 tablespoon water for the glaze. Lightly brush glaze onto each dog or cornbread twist, taking care not to use so much glaze that it drips onto the cookie sheet as it will burn.
- Bake for 12-15 minutes until golden. Let cool slightly before serving.
Notes
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Revised and updated 8/26/2019
Final Thoughts
This copycat Pillsbury Cornbread Twists recipe brings back a beloved classic with simple ingredients and a fun twist (literally!). Whether you’re making soft breadsticks or mini baked corn dogs, this recipe is sure to be a hit. Try them with chili, dip them in mustard, or serve them as a fun appetizer at your next gathering!
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
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- Cornmeal Dinner Rolls | A Bread Machine Recipe
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I don’t understand how much milk total to use
Hi Pam,
I’m glad you asked.
You need to use only ½ cup of milk OR 114 grams of milk if you are weighing the ingredients (always recommended over measuring with cups because it’s much more accurate). Ignore any directions on the Jiffy mix package.
If I have not answered your question, please write back.
Delicious! I halved the recipe and used the stand mixer method. Tweaks: I added jalapenos and used a homemade Jiffy recipe so that I could use my special no-sodium baking powder. Since I must be attentive, I have a question about the nutrition information. The amount of sodium per serving calculated might be 61mg low not including the hot dogs which can be anywhere from 300-600 ish mg each! Such a rare treat for me. Thank you so much for this recipe, totally worth the time, wonderful texture, looks beautiful, and can be made so much healthier than a standard corndog!
Hi Nina,
So nice to hear from you. I have never seen a homemade Jiffy recipe. It doesn’t matter. If you like the end product, all is well.
You are right about the nutrition information. It doesn’t include the hot dog at all—only the bread. I should add a note to that effect on the recipe page.
Thank you so much for coming up with this recipe! I love Pillsbury’s cornbread twists, and although they’re still available at my local Walmart, I would love to be able to make them from (nearly) scratch. And I was especially looking for a copycat recipe that used Jiffy Corn Muffin Mix! I don’t have a bread machine, so thank you for also including directions for those of us who must use a stand mixer instead. Can’t wait to try these! Also want to try your easy yeast cornbread recipe. Yummo!
Hi Karen,
You’re welcome. Can’t wait to hear how they turn out for you.
May I know if there’s a substitute for “Jiffy Cornbread Mix”?
I can’t find them in Malaysia ??
Thanks ?
Ju, I have not tried any other cornbread mix but I imagine other mixes would work. Get the one that looks like it would make about the same amount as a Jiffy mix.
@Paula, haven’t come across any type of cornbread mix in Malaysia ???
But I’ve found a site with a Make-from-scratch (copycat) recipe. Will give that a try.
Thanks!
Great! Let me know how it turns out.
Hi Paula,
Thank you for your awesome recipes! I found your site after I had been making bread with my bread machines, and always taking the dough out and baking in the oven. I call my bread machines ” my muscle man”
Please, I have a question? No butter or oil in the Swirly Dog recipe?
Thanks.
Cindy, the fat is in the Jiffy mix.
Hi there Paula. This sounds so good, I am going to make these. I just love corn dogs. I have a question for you…
Do you have a recipe for Sqaw Bread? It is dark and sweet and I like very much.
Thanks,
Anna
Hi Anna,
No recipe for Squaw Bread here. I’m not familiar with it.
These look so good and so fun! I buy those lower calories hot dogs too. Sometimes they take a little extra work to bite through the outer casing but I shiver at the fat and calories in regular hot dogs.
Cute little snack for Superbowl or anytime! Enjoy the game 🙂
I can taste these with a nice mustard. They look so good.
These look good no matter what you call them! I love my bread maker for mixing and proofing dough- I think I even have a box of that Jiffy mix hiding in the cupboard. My little hot dog eater has just moved back to Tx (your neck of the woods) but I bet I can find enough takers to make a batch of these disappear pretty quickly. 🙂
What are your instructions on thawing and reheating?
Paloma,
My technique is similar to how I would reheat leftover frozen pizza. If I’m in a big hurry, I just zap it in the microwave–time will be different according to your microwave but it doesn’t take long for one–a minute maybe? If you want a crispy crust, put it in the oven for 10 minutes or so on 350 degrees. Or you could combine the two. Microwave to thaw out the hot dog and then into the oven to crisp it up–maybe 5 minutes.
This hot dog lover thinks these look amazing! So great for kids too! Think I will have to keep some of these in our freezer.