Cornbread Twists Recipe (Bread Machine + Jiffy Mix)

A soft, chewy cornbread dough made with Jiffy Mix and yeast is perfect for twisting into cornbread breadsticks or wrapping around hot dogs for a fun baked corn dog variation. The DOUGH cycle on a bread machine makes it easier.

32 mini corn dogs or cornbread twists

Copycat Pillsbury Cornbread Twists wrapped around small hotdogs on a platter.

Prep Time 30

Cook Time 15

Mixing & Rising Time 2 15

Total Time 3

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 milk, cool, 1 large egg, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1 box (8.5 oz) Jiffy Cornbread Mix, 1-1/4 cup 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 9x13-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 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

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Bake Ahead: Bake them, let them cool, then wrap and refrigerate. Reheat in a 375°F oven for 9-15 minutes.

Freezing: Freeze baked cornbread twists or mini corn dogs for up to a month. Reheat in a 350°F oven for 10-15 minutes.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

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.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information