Cloning Pillsbury’s Cornbread Twists

cornbread twists-151.jpg

Cornbread twists kinda like Pillsbury used to sell.

Whenever I make vegetable cheese chowder  or chili, I need cornbread twists on the side.  Can’t have one without the other.  Pillsbury used to sell canned cornbread twists, similar to their breadsticks that come out of a refrigerated, unwrap-then-pop-on-the-counter-and-watch-the-dough-fly-out kind of can. They seem to have disappeared. What happened? I’m not saying they were a culinary marvel, but my family and I had developed a taste for them.

So I set out to come up with a reasonable substitute. Jiffy cornbread mix to the rescue. I keep these inexpensive mixes in the pantry whenever I need cornbread as an ingredient for a recipe. If I’m going to eat cornbread on its own, I make it from scratch. Otherwise, Jiffy is good enough.

But you need more than a regular cornbread recipe to imitate cornbread twists. You need yeast and flour to get the right texture inside which should be soft and chewy. Rolling the twists in butter, then cornmeal, gives a crispy crunchy crust that goes oh so well with soup.

cornbread twists-153.jpg

Only 5 ingredients are needed for this yeasty delight.

What follows is an incredibly easy recipe if you have a bread machine, and not much more trouble if you make it in a stand mixer. (See notes below recipe.) It’s not as fast as opening a can, but it’s better than nothing. I considered making the whole recipe from scratch, but there’s something in the Jiffy mix that makes these cornbread sticks taste more authentic.

storyboard cornbread twists

Rolling out cornbread twists

Cornbread Twists
Recipe type: Bread
Serves: 30 sticks
Yeasty cornbread sticks similar to the cornbread twists Pillsbury used to sell in the refrigerator case
  • ½ cup milk
  • 1 egg
  • 1 box Jiffy Cornbread Mix
  • 1-1/4 cup unbleached flour
  • 1-1/2 teaspoon bread-machine yeast
  • ¼ cup butter
  • ¼ cup cornmeal (optional)
  1. Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on "Dough" cycle.
  2. When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle.
  3. Cut ¾-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don't crowd. I use two cookie sheets.
  4. Cover twists and set in warm place to rise about 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Bake 12-15 minutes until golden.
To make in a stand mixer, add all ingredients in order given. Add an additional tablespoon of milk. Mix on low for 1 minute with paddle attachment. Change to hook attachment and knead at a low to medium speed for 7-10 minutes or until elastic and dough cleans the bowl. Cover dough and allow to raise in a warm place until double. Proceed as pictured above.

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Cheesy Crusted Yeast Rolls

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{ 31 comments… read them below or add one }

Judy November 4, 2014 at 7:09 am

I also have been looking for the cornbread twists in the can. They were a nice cross between yeast rolls and corn muffins. I was so happy to find your website. Thanks!


Rita July 1, 2014 at 3:47 pm

Paula, are you using unbleached bread flour or unbleached all-purpose flour for these twists (and those in the Swirly Dogs recipe? The Swirly Dogs are on my cooking schedule to make in the next few days as a surprise for my grandsons.


Jenni February 18, 2014 at 6:34 pm

How would you make these from scratch? Because of my daughter’s hypoglycemia, I have to make everything from scratch w/ whole grain flours but I can’t figure out what quantities to use to mimic the Jiffy mix.


vic January 2, 2014 at 11:41 am

You should try putting Cheddar cheese in side, and adding a bit of sugar in the dough


Shawn October 5, 2013 at 5:47 pm

Add 1tsp of dry vanilla pudding


Paula October 5, 2013 at 8:42 pm

I’m going to try it!


Beatrix Mana September 6, 2013 at 5:23 pm

I use to use corn bread twists for special dinners. Thanks to you I will be able to make my own and cheaper. I used the unbaked twists by wrapping bacon that I fried around each twist and roll in brown sugar with pepper then bake them 20 minutes. They tasted so good. Thank you again.


Carol September 4, 2013 at 7:43 pm

I love your site!! Been making homemade yogurt since I found your tutorial – My family is so thankful – YUM :o)
I’ve just started making the cornmeal twists and it looks like there will be lot of extras. Do you freeze them before or after you bake them? Thanks for the wonderful recipes.


Paula September 4, 2013 at 8:53 pm

Hi Carol,
So glad to hear about the yogurt.

I freeze my cornbread twists after baking.


Jo July 18, 2013 at 4:30 pm

Years ago Cooking Light had a summer tart recipe that used the Pillsbury cornbread twists for the crust. My daughter was a vegetarian and we loved this tart. Hated it when Pillsbury stopped making them. I have tried numerous receiptes to replace that crust but, so far, nothing has tasted right. I look forward to trying your recipe and seeing how it works. Summer is the season for it.


Paula July 19, 2013 at 6:51 am

Hope you like it Jo. If you come up with something closer, be sure to let me know. We really enjoy the “corny dogs” I make with this dough.


mygeisha clarkson July 16, 2013 at 5:13 pm

Those look devine, can’t wait to make them.


Suzanne November 12, 2012 at 1:50 pm

Yum, I had not tried the Pillsbury bread sticks you cloned but these ones do look great. I am a fan of Jiffy cornbread mix though so I need to make these. Sorry I am behind at commenting I do read your posts through email though.


robin November 8, 2012 at 9:32 am

I cried when I found out Pills did not offer the cornbread twists any longer! Was a great addition to my brunswick stew. Thanks so much for this! I’ll enjoy every bite.


Melissa B October 16, 2012 at 1:10 pm

This recipe looks great! I love cornbread! =)


Jenn October 16, 2012 at 11:27 am

Looks great and delicious … as do the other breads down the sidebar.
I’m saving the recipe …thanks


Piper@GotItCookIt October 15, 2012 at 5:36 am

I just bought two Jiffy mixes the other day. I hadn’t bought them for years, but I just had to buy them. Now, I know why! I’m making these, they look terrific.


The Café Sucré Farine October 14, 2012 at 8:30 pm

I would have never thought to combine cornbread and yeast Paula, that a brilliant idea. These look so good. I can imagine them warm from the oven with just about any soup, stew, chili, etc. But then again, I could probably eat the whole batch with a little honey-butter on the side. 🙂


Becky October 14, 2012 at 10:11 am

Oh, Paula, thank you! I loved those cornbread twists. Where did they go, indeed? Now you have given me this recipe just in time for winter soups/stews/chili’s! Thanks!


Phyllis October 14, 2012 at 7:30 am

In photo 4 it looks like you cut the dough again to make short strips. Which way is better?


Paula October 14, 2012 at 10:00 am

Phyllis, You are right. The short strips are more like the way Pillsbury did them. I don’t cut them if I’m going to make corny dogs. More about that in an upcoming post.


Paula October 13, 2012 at 8:11 pm

I don’t think I’ve ever seen this cornbread mix around here. Such a pity as your twists look very appetizing. Love your photo tutorial.


Paula October 13, 2012 at 8:39 pm

Paula, I haven’t tried it with any other cornbread mix but I suspect it would work with any of them. Jiffy is nothing special, really. The next time I make them, I will use a different mix and see how it goes.


Donna October 13, 2012 at 6:04 pm

Very good! Very close to the taste of the canned, but texture a little different. Overall, good, tasty and easy. Next time may try dusting with a little Parmesan cheese instead of the cornmeal. Thanks for the recipe.


Paula October 13, 2012 at 8:42 pm

I forgot to mention….I have been wrapping these twists around hot dogs just like we use to do the ones out of a can. They are so good, kids love ’em, and they freeze wonderfully. I’ll be blogging about those in a few weeks.


Donna October 13, 2012 at 5:38 pm

I made these today because I loved the kind in the can. I was so disappointed when they stopped making them. I loved them with soups or stews. I’m about to pop these in the oven. So far, very easy. Will update.


Gary October 13, 2012 at 7:04 am

Is bread-machine yeast the same as regular yeast in a packet? Can they be used interchangeably? Your photography is stunning.


Paula October 13, 2012 at 7:16 am

Gary, The information below is copied from

What is the difference between fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast?

RapidRise and Bread Machine Yeast are different strains than Active Dry Yeast. RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.

My takeaway from this is that you would need to use a little bit more and dissolve it in warm liquid first. It’s not as easy to use as bread machine yeast.


Donna E October 12, 2012 at 9:06 pm

I don’t remember ever having the cornbread twists but your recipe sounds really good! Thank you.


Betty October 12, 2012 at 5:49 pm

I remember cornbread twists! (My kids used to call everything in those tubes “whumps.”) I usually make muffins but these would be fun to try for a change. You are so clever! 🙂


Lorraine October 12, 2012 at 5:34 pm

I never had the Pillsbury twists but your recipe looks fantastic! Easy with ingredients always on hand too! Thanks for sharing!


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