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What do you add to JIFFY Corn Bread mix? Creative uses? (rop)

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In particular, I want to make a sweet-ish cornbread with pieces or puree of corn in it. How would you add that (and modify the other ingredients)? Thanks!

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  1. Sorry this is not what you are asking, but I highly recommend adding some cottage cheese to your batter...it makes it moister and the curds break down as it bakes...

    4 Replies
    1. re: prunefeet

      I had completely forgotten about this before I saw this post but my mom makes broccoli corn bread. It's got cottage cheese and cooked small chopped broccoli mixed in. It sounds weird but it is sooooooooo good.

      1. re: GrillMaster

        Sounds good to me!
        Actually, I made my recipe recently and it was HORRIBLE...I don't know if Jiffy has gone downhill or if it was something else but the muffins tasted really chemical and nasty. I hope it was a glitch.

        1. re: prunefeet

          Actually prunefeet I have felt the same way about Jiffy mix both times I used it. There was a chemically taste to it that I cannot describe....I've never tasted it in cornbread before and I LOVE cornbread......I even added the cream corn to see if that would make a difference or if I made it wrong last time....

          1. re: lola_gearl

            It's something in the finish: the sweetness tastes fake and astringent, like saccharine. Ick. The use I've found for Jiffy that kinda works is on camping trips, made into pancakes and cooked in a lot of unsalted butter. Maybe it's eating it outdoors that makes the difference.

    2. Add a can of creamed corn (slightly drained) and an extra bit of sugar. If you like the sweet and spicy thing, add some chopped jalapenos.

      2 Replies
      1. re: susan1353

        ditto on the jalapenos! They were made for each other.

        1. re: susan1353

          I just tried it with cream of corn. Good stuff
          Thanks :)
          Joe

        2. have you tried jiffy cornbread before? i find it pretty damn sweet as is.

          1 Reply
          1. re: wleatherette

            I agree. I would never add sugar to a Jiffy mix. Others might not be as sweet, but this particular brand is very sweet. But I agree just adding some corn, creamed or no, would be great -- in fact, I might try that next time I make it! (I'll report back if I do.)

          2. I make a corn souffle with Jiffy that is like a spoon bread. Use 1 pkg mix, 2 eggs, 1 can whole corn, 1 can creamed corn, 1/2 c sour cream, chopped green chiles, chopped sweet red pepper, 2 T dried onions. Mix all and pour into greased 9X13 casserole, bake at 350 or 375 for 45 min.

            4 Replies
            1. re: Diane in Bexley

              Do you drain the whole corn?

              I assume by "can" you mean 16 oz?

              1. re: Diane in Bexley

                I make a version of this that also has some butter in it. My recipe is pretty rich so I cut down a bit on the butter called for and use some low fat sour cream. It sets as it bakes and gets a nice crusty brown top. People absolutely devour this. Then they ask for the recipe and it's kind of embarassing to give it to them.

                1. re: karykat

                  this recipe is all over the web as "spoon corn bread"

                  the simple version has just 1 pack of cornbread mix,2 lightly beaten eggs, 1 can each of corn and creamed corn, with the liquids (I tend to use frozen corn and a can of evaporated milk instead), 1 c of sour cream, some melted butter. No other seasonings. (I might put in a few drops of tabasco). MIx all of the above together in a large bowl and turn into a greased baking pan , top with grated cheese and bake till puffy and lightly browned,- dont let it get too dry it should be soft in the middle. This dish is a major favorite side in my church and community.

                  Last time I made it I didnt have any prepared corn bread mix so I mixed up a batch of the dry ingredients for cornbread and used that instead - it worked great, of course. Its a very forgiving recipe.

                2. re: Diane in Bexley

                  I make it this way too And it gets raves

                3. This is rather like Susan 1353's idea. My wife makes huge batches (for 50 plus people) of this for our annual oyster roast/crawfish boil and it dissapears fast- we call it Alexa'a cornbread:
                  3 eggs, 2 boxes Jiffy corn muffin mix, 1 cup sour cream, 1/2 cup corn oil, 1 teaspoon salt, 1 tablespoon sugar, 1 17 oz. can creamed corn, 1/2 cup chopped jalepenos (jarred will do just fine), 1 cup grated cheese -
                  In a large bowl beat the eggs, add remaining ingredients and mix, pour into a greased 9x13 pan and bake 35-45 minutes until the top is light brown.
                  Delete the jalepenos if you wish but it is way better with them!
                  This also makes great muffins, more outside surface area to brown!

                  3 Replies
                  1. re: Tee

                    that's how I make it, too - it's more of a corn pudding than corn bread, though. Big hit with the family.

                      1. re: Tee

                        what tempiture do we bake it on Tee?

                      2. great recipe from tee; suggest extra sharp cheddar for your cheese , and chopped canned whole green chiles are great too(instd of jalap.)

                        1. I've added cheddar cheese, diced green chiles and some corn kernels. Another nice idea is if you are making it in a cast iron skillet, put some sesame seeds on the bottom then the batter on top of that. When the bread is done baking, allow to cool for a bit, invert the pan and the toasted sesame seeds will be on top and provide a welcome nuttiness to the cornbread. Enjoy!

                          1. i call it heartattack casserole, but is pretty delicious..I made it last Thanksgiving..
                            Corn Casserole
                            Recipe courtesy Paula Deen
                            1 (15 1/4-ounce) can whole kernel corn, drained
                            1 (14 3/4-ounce) can cream-style corn
                            1 (8-ounce) package corn muffin mix (recommended: Jiffy)
                            1 cup sour cream
                            1/2 cup (1 stick) butter, melted
                            1 to 1 1/2 cups shredded Cheddar
                            Preheat oven to 350 degrees F.
                            In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

                            7 Replies
                            1. re: sfgirlie

                              I want to try this receipe, but reading all the others, is this missing the eggs?

                              1. re: jobonnie

                                This is similar to the recipe I use, that does have eggs in it, but no cheese: http://www.chowhound.com/topics/show/...

                              2. re: sfgirlie

                                I made this for a christmas dinner a couple of years ago and it was a HUGE hit. It is very fattening and decadent but was soooo good!

                                1. re: sfgirlie

                                  I love this recipe and make it every year! So far I've never added the cheese topping and I bake it in a ceramic souffle dish, it is always a crowd pleaser and the leftovers reheat nicely.

                                  1. re: sfgirlie

                                    this sounds so yummy i will try thanks.i was also wondering what else i can serve with cornbread. thanks~april

                                    1. re: sfgirlie

                                      I make this and add one egg and leave off the cheese. Very good. I usually use frozen corn in place of the canned kernel corn, too.

                                      1. re: sfgirlie

                                        This recipe is fabulous and has been inducted into our family's holiday meal rotation. There are no eggs, and I don't add the cheese.

                                      2. If you are looking for another layer of sweetness, buy a jar of hight quality raspberry jam (seedless) and swirl about half the jar into the batter. Very tasty.

                                        or...add applesauce in place of the required water.

                                        1. ill probably get flayed for saying this, but if i'm looking for a sweet cornbread, i'll mix jiffy mix with yellow cake mix. if you want the sweet cornbread along the lines of marie callendar's, this works well. of course, if that's not what you're looking for, disregard this suggestion. you can, of course, always add corn pieces to this idea as well.

                                          3 Replies
                                          1. re: Emme

                                            Cornbread cake! I like it better with white cake mix and two boxes of Jiffy, all mixed according to package directions and baked in a sheet pan. With fresh whipped honey butter this can't be beat.

                                            Also like mixing with about 1/4 cup Hershey's syrup for chocolate corn bread. A real treat that can be made as pancakes as well.

                                            1. re: Oh Robin

                                              THis sounds sooo good...next time I make corn bread I will use this idea

                                              1. re: Oh Robin

                                                Cornbread mix and cake mix together = Marie Callender's "cornbread". Just add that honey butter....yum!

                                            2. I like to make pancakes, recipe on the box. Yum!

                                              1. I add dried or wet fruit, depending on what we are looking for. This worked great during my pregnancy...good way to get added nutrition to an easy to eat "carb". I have added slightly overripe bananas, peaches, dried cranberries and apricots, raisins, etc.

                                                Even though it is corn bread, just about anything went well if you watch the amount you add by type of taste. Ooh...don't forget about nuts... I have added all types, my fave - crushed walnuts.

                                                My husband loves it all just for the flavors... and it is an easy way to have your house smell like home cooking/ baking (love that!) at any time. I do the same with various pre-made mixes...

                                                1. This isn't what you're looking for, but I recently mixed a package of Jiffy corn muffin mix and Jiffy blueberrry muffin mix. Blueberry corn muffins. It was surprisingly good.

                                                  1. I mix in canned corn (not creamed), diced jalopenos, grated parmesean cheese. I put a little extra parm on top to make golden brown.

                                                    1 Reply
                                                    1. re: ejpnyc

                                                      I do a similar version but used smoked ground chipotle flakes (or whatever dried red pepper i have), fresh rosemary, grated parmesean cheese and corn niblets.

                                                    2. http://www.krusteaz.com/brands/kruste...
                                                      I grew up with Jiffy, but this NW Mix blows Jiffy out of the water.
                                                      The description of mixing a yellow cake mix in fits, only
                                                      it's better because of the honey.

                                                      2 Replies
                                                      1. re: bbqboy

                                                        In defense of Jiffy Mix, it's about 30 cents a box if you get it on sale, whereas Krusteaz or even Betty Crocker is several times that much. I like Krusteaz products, but we've probably all had times in our lives where 30 cents a box is what we could afford, along with 10 for a dollar ramen noodles!

                                                        1. re: bbqboy

                                                          Thanks for the recommendation - I never make cornbread, but the few times I attempted it from scratch I was underwhelmed. This mix makes DELICIOUS cornbread, just added some chopped jalapenos. It's definitely more expensive than Jiffy, but it's still only $2.

                                                        2. i just made the trader joe's cornbread mix, and it was great. sweet enough as is, i didn't use honey or anything on top. i just stirred in some thawed frozen corn. it was perfect.

                                                          1 Reply
                                                          1. re: annimal

                                                            I totally second that--someone gave me a box of the TJ's mix and I was skeptical because I actually hate the taste of Jiffy's. Well, it was so much better than any of my homemade recipes that I will probably use it from now on! (Ah well, at least I tried.)

                                                          2. For Jiffy, i mix in jalepenos and canned corn (drained); you can add cheese too...it always tastes great!

                                                            1. Left over green shake, ground up in the coffee mill...Yikes!

                                                              4 Replies
                                                              1. re: Mission

                                                                I've been buying the Marie Calendar's mix from Costco. I think they have changed their recipe. Its not as sweet as Jiffy, with an authentic tasting corn flavor. In my opinion, its much better than Jiffy and you only have to add water. I like it sliced and toasted.

                                                                1. re: Rhee

                                                                  I will have to see if my Costco carries it - it's been many years since it was available locally and I have since become a fan of Trader Joe's mix. If my taste buds' memory is correct, they are similar. (I know, this is an old thread).

                                                                    1. Had great result dumping in a can of creamed corn - don't recall how much liquid I didn't use because of that... but it was the best cornbread I've ever had and was really easy.

                                                                      1. jalapenos and cheddar cheese--very nice---
                                                                        how would bananas taste added to the corn mix??Let me know

                                                                        1. my mom likes her cornbread super sweet, so I took a pound cake mix and used that in the place of flour in the standard jiffy recipe. she loved it, and I have to say it really wasn't that bad, as long as you like your cornbread sweet.

                                                                          1. my cousin and i just had our first annual Christmas Corn Dish Bake-off! The only problem is our family refused to say who had the better corn dish and called it a tie... (boring!)
                                                                            my cousin jason likes his gooey in the middle and i like mine bready. fun stuff! i would tell you what i'm going to try next year to mix it up, but jason will probably read this and steal my idea

                                                                            sorry guys!

                                                                            1. I add frozen or fresh corn, diced red peppers, crumbled bacon, shredded cheddar, minced jalapeno, and chopped chives or scallion tops to cornbread. It's a little over the top, but very pretty and tastes great. I cook the bacon first, in a cast iron pan, and then bake the cornbread right on top of the bacon drippings.

                                                                              1. I use Jiffy Cornbread Mix to make hushpuppies when we have a fish fry. I use two boxes of the mix half a cup of all-purpose flour, 1 can of diced tomatoes, drained, 1 half cup of grated onion, half a bottle of beer, two eggs. You may need to thin the batter a little with either more beer or milk. The batter should be thick enough to shape into ovals using two spoons. Drop into hot fat[350 degrees]turn a few times until golden brown. Cook them after the fish.

                                                                                1. Grated zucchini (wrung out), shredded cheese and course black pepper

                                                                                  1. I know this isn't what you're looking for, but I can't resist posting this dessert recipe that I think I must have gotten from a magazine years ago. We've had it a few times and like it a lot. I've always left out the cinnamon, due to an allergy which I no longer have, so I'm looking forward to trying it again soon and adding that missing ingredient.

                                                                                    Warm Apple-Corn Loaf, Friuli-Style

                                                                                    1 8½-ounce box of Jiffy Corn Muffin Mix
                                                                                    2 large eggs, beaten
                                                                                    1 4-ounce stick of unsalted butter, melted, plus a little extra
                                                                                    ¼ cup milk
                                                                                    2 tablespoons sugar
                                                                                    ½ teaspoon powdered cinnamon
                                                                                    ¼ teaspoon freshly grated nutmeg
                                                                                    1 lemon, zested and juiced
                                                                                    2 large Golden Delicious apples, peeled, cored, and cut into 1/8-inch slices

                                                                                    1. Pre-heat oven to 375°.
                                                                                    2. Place the muffin mix in a large mixing bowl. Working with a whisk, slowly blend in the eggs, melted butter, milk, sugar, cinnamon, nutmeg, lemon zest and lemon juice. Do not over-blend; it is OK if there are a few lumps. Stop blending when the mixture is fairly smooth.
                                                                                    3. Butter the inside of a 5-inch x 9-inch by 2¾-inch loaf pan. Pour ¼ of the prepared batter into the pan, then cover batter with ¼ of the sliced apples in a thin layer. Repeat this step three more times, ending with a top layer of apples.
                                                                                    4. Place the loaf in the oven and bake for 45 minutes. Remove from oven, let cool for 20 minutes, turn loaf out of loaf pan and serve in slices.

                                                                                    1. What a great thread!

                                                                                      I add creamed corn & instead of water or milk, use half n half. It makes an ultra rich cornbread that is simple but with a very noticable differnce in taste. Delicious!

                                                                                      I sometimes add green chiles.
                                                                                      Another addition is guava jam or paste. Corn & guava are a wonderful marriage.

                                                                                      Thanks all for the many suggestions! Love it!

                                                                                      1. For a festive holiday cornbread, particularly at Thanksgiving, I add half a can of pumpkin to two packages of Jiffy corn muffin mix (as well as 2/3 cup of milk and 2 eggs), spread batter in an 8x8 aluminum foil pan (buy the kind that comes with a plastic lid for easy carrying), and bake for 40 minutes. The pumpkin hold the moisture in the cornbread, helping it stay soft and moist for up to three days. I'm about to unveil this to my coworkers for our potluck Thanksgiving luncheon today, so I'll let you know how it goes, but if my boyfriend's taste-tester remarks are any indication, they'll love it.

                                                                                        Also, most delicious when served with honey butter. Melt a stick of sweet cream butter (I like salted) in a saucepan, add a few dollops of honey, stir, refrigerate, and serve with the pumpkin cornbread at the Thanksgiving table.

                                                                                        2 Replies
                                                                                        1. re: ChicagoCookette

                                                                                          Do you make it on the sweet side or savoury? Because I could see that as a great savoury side if you threw in some herbs, maybe even a little sharp cheese.

                                                                                          1. re: ChicagoCookette

                                                                                            Sounds great! Is the canned pumpkin no-sugar-added, or sweetened Pumpkin Pie Filling?

                                                                                          2. When a recipe will calls for a box of Jiffy Corn Muffin Mix and you
                                                                                            don't have any on hand, here's a clone recipe you can make at home.

                                                                                            Jiffy Corn Muffin Mix Clone
                                                                                            Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)

                                                                                            2/3 cup all purpose flour
                                                                                            1/2 cup yellow corn meal
                                                                                            3 Tbs granulated sugar
                                                                                            1 Tbs baking powder
                                                                                            1/4 tsp salt
                                                                                            2 Tbs vegetable oil

                                                                                            Combine flour, corn meal, sugar, baking powder
                                                                                            and salt. Mix well with whisk.
                                                                                            Whisk in vegetable oil and mix until dry mixture
                                                                                            is smooth and lumps are gone.

                                                                                            To make corn muffins:

                                                                                            Preheat oven to 400F.

                                                                                            Combine above mixture with:

                                                                                            1-egg
                                                                                            1/3 cup milk

                                                                                            Mix until dry ingredients are moistened.
                                                                                            There will be small lumps in the batter.

                                                                                            For best rise allow batter to rest 3 or 4 minutes.
                                                                                            Stir once or twice after rest.

                                                                                            Fill muffin tins 1/2 full.

                                                                                            Bake 15-20 minutes

                                                                                            Makes 6 muffins.

                                                                                            This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
                                                                                            If another recipe calls for a box of corn muffin mix,
                                                                                            leave out the egg and milk from this recipe.

                                                                                            Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
                                                                                            Makes 1-1/2 cups of dry mix.
                                                                                            Makes 6 corn muffins.

                                                                                            1 Reply
                                                                                            1. re: Antilope

                                                                                              Thanks for posting this! I am reluctant to use Jiffy, now that I see LARD on its ingredient list. I will probably still use it sometimes, but now I have a healthier alternative, thanks to Antilope.

                                                                                              1. re: misterbrucie

                                                                                                I used Jiffy cornbread mix as a substitute for a recipe in Gourmet magazine for corn muffins topped with sautee'd apples and raisins. It worked just fine. (And took a fraction of the time.)

                                                                                                Essentially, you dice the apples and sautee them with the raisins in a little butter Spoon the mixture into the bottom of greased muffin cups. Prepare the corn meal muffin mix in the regular fashion, then spoon it over the apples. Bake as directed. You need to let the muffins cool for a while before you unmold them. If any of the apples fall off, just press them back on.

                                                                                              2. I add a can of corn kernels, drained, a can of creamed corn, and a stick of butter. Mix it all up and bake at 350 for about 45 minutes.This comes out like the sweet corn cake from El Torito.

                                                                                                2 Replies
                                                                                                1. re: boogiebaby

                                                                                                  boogie, did you just add these ingredients to the mix, or was this in addition to the other ingredients on the box?
                                                                                                  Thanks!

                                                                                                  1. re: avitalphoto

                                                                                                    I know I'm about 3 years late to this question, but for what it's worth, I make my corn pie the same way and avitalphoto- you just add these ingredients to the dry mix. So no need to add the other ingredients on the back of the box. I also add an egg but I bet it tastes almost the same without the egg. The main difference is I only add a couple tablespoons of butter, but I'm sure an entire stick is VERY tasty!!

                                                                                                2. We had this last night...nary a crumb left!

                                                                                                  2 boxes jiffy
                                                                                                  2 sticks melted BUTTER
                                                                                                  2 cans whole kernal, drained
                                                                                                  2 cans creamed corn
                                                                                                  4 eggs

                                                                                                  mix and bake at 350 for an hour in a 9x13, uncovered. The only mod I would make to this would be sharp cheddar, a little cayenne or roasted jalapenos and maybe a smattering of bacon. WOW.

                                                                                                  1. I make banana muffins with Jiffy--just add a mashed banana or two to the batter. My kids love them. Makes great banana pancakes and waffles, too.

                                                                                                    1. Here is a recipe from the Jiffy website for Creamy Corn Muffins:
                                                                                                      (18 muffins)
                                                                                                      2 pkgs. "JIFFY" Corn Muffin Mix
                                                                                                      2 eggs
                                                                                                      1 can (12 oz.) cream style corn
                                                                                                      1/4 cup vegetable oil
                                                                                                      1/2 tsp. lemon juice
                                                                                                      3/4 cup shredded cheddar cheese
                                                                                                      Preheat oven to 375°, grease muffin pans or use paper liners.

                                                                                                      Mix all ingredients together. Pour into prepared muffin pans, filling about 1/2 full. Bake 22-28 minutes. Let cool before removing from pan.

                                                                                                      1. I like the Albers recipe and the changes I've made to it are, once I dropped in brown sugar. I thought later, "OH this is going to be too sweet." Everyone in my family loved it.
                                                                                                        Also love to add scallions, and bacon, and cheddar cheese. Or just the scallions and lots of butter.

                                                                                                        1 Reply
                                                                                                        1. re: chef chicklet

                                                                                                          Non-traditional cornbread......Caribbean Cornbread from "At Blanchard's Table" by Melinda Blanchard.....includes cream corn and crushed pineapple....we love it!!

                                                                                                        2. I simply follow the recipe as printed on the box and add 1/4 cup of sour cream. It comes out great, but I will add that the best cornbread I have ever eaten was when I used the recipe on the arrowhead cornmeal bag and just made cornbread muffins from scratch. It really is simple and quick, I did my little addition of sour cream as usual and they were perfect! My husband kept going on and on about how wonderful they were. That recipe is def, hearty enough to add some creamed corn if you want.

                                                                                                          1. This is a quick and easy Pineapple Upside Down cake I like to make on weeknights or other times I just want a bite of something sweet. Inspired by Alton Brown of Good Eats, I use Jiffy Cornbread mix instead of cake mix to add a bit of texture and fiber. This recipe is for a small skillet of cake, usually made in an 8" cast iron; if you want to use a standard 12" cast iron pan, double the recipe.

                                                                                                            Jiffy Pineapple Upside Down Cornmeal Cake

                                                                                                            1 batch of Jiffy Cornbread batter, made as per package instructions
                                                                                                            1/4 cup granulated sugar
                                                                                                            1/2 tsp cinnamon
                                                                                                            1/8 cup brown sugar
                                                                                                            2-3 tablespoons butter
                                                                                                            5 rings of canned pineapple + 4 tbsp of pineapple juice
                                                                                                            Optional: 1/2 cup chopped nuts

                                                                                                            Pre-heat oven to 400 degrees. Make the Jiffy Cornbread batter as per instructions. Add in 1/4 cup granulated sugar, 2 tbsp of pineapple juice, and 1/2 tsp cinnamon; mix thoroughly. In an 8" skillet over low heat, melt the butter, allowing it to brown slightly. Add in the brown sugar and allow to melt until caramelized. Remove from heat and add in the pineapple rings and the remaining 2 tbsps of pineapple juice. The recipe calls for 5; I like to let them go up to the edge of the pan on the sides, adding a decorative touch to the final product. Top with nuts, if so desired. Finally, add in the Jiffy Cornbread batter. Bake for 20 minutes in a 400 degree oven. Allow to cool for 10 minutes, then flip out onto a serving plate. Makes 4 generously-sized slices.

                                                                                                            1. Typical adds are: corn, cheese, green chilis. Yum - But I've also used it as a topping.

                                                                                                              1. Throw in dried cranberries or peanut butter.

                                                                                                                1. In case you are out of Jiffy Corn Bread mix, here are two recipes for making a copycat mix:

                                                                                                                  Jiffy Corn Muffin Mix Copycat from scratch
                                                                                                                  http://www.recipezaar.com/Jiffy-Corn-...

                                                                                                                  Jiffy Corn Muffin Mix Copycat Using Bisquick
                                                                                                                  http://www.recipezaar.com/Jiffy-Corn-...

                                                                                                                  1. I know this thread is several years old but someone before me recently revived it so I thought I'd add that I use a box of jiffy cornbread mix in my beignet dough for sweet cornmeal beignets. Serve with a spicy honey butter. Yum!

                                                                                                                    5 Replies
                                                                                                                    1. re: Cherylptw

                                                                                                                      If you wouldn't mind posting the recipe, that would be fanatstic. I'm making salmon cakes, and that would be a nice addition.

                                                                                                                      I have a box of Jiffy leftover from last winter's addiction to spicy corn pudding haunting my pantry, and I think I need to lay the business to rest.

                                                                                                                      1. re: onceadaylily

                                                                                                                        Sure:

                                                                                                                        Sweet Cornmeal Beignets with Spicy Honey Butter

                                                                                                                        2 1/4 teaspoons active dry yeast
                                                                                                                        3/4 Cup Water (110 degrees F)
                                                                                                                        1/3 Cup Granulated Sugar
                                                                                                                        1/2 tsp Salt
                                                                                                                        1 large egg, beaten
                                                                                                                        1/2 Cup Evaporated Milk
                                                                                                                        1 box Jiffy Cornbread Mix
                                                                                                                        3 1/2 - 3 3/4 Cups A.P. Flour
                                                                                                                        1/8 Cup solid shortening

                                                                                                                        Spicy Honey Butter:
                                                                                                                        2 sticks butter, softened
                                                                                                                        1/4 cup honey
                                                                                                                        1/8 teaspoon cinnamon
                                                                                                                        1/8 to 1/4 teaspoon cayenne pepper

                                                                                                                        4 cups vegetable oil for frying
                                                                                                                        Powdered Sugar in a shaker or sifter (optional)

                                                                                                                        Combine the yeast, water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this the old fashioned way, by hand). Allow mixture to sit until frothy, about 5 minutes; add the salt, egg, and evaporated milk. Mix on low speed, then add the cornbread mix and half of the flour until it starts to come together; add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.

                                                                                                                        Sprinkle remaining flour onto a surface and turn the dough out, kneading until the dough is no longer sticky. Place the dough into a large oiled bowl, loosely cover and allow to rise in a warm place until doubled in bulk or about one hour.

                                                                                                                        While the dough rises, make the honey butter by whipping together the softened butter, honey, cinnamon and cayenne pepper until blended. Set aside until ready to serve.

                                                                                                                        After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife cut or pizza cutter, cut dough into 2" diamonds shapes. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

                                                                                                                        Meanwhile, heat 2-3 inches of vegetable oil in a large heavy bottomed saucepan or Dutch Oven (can use a deep fryer) to 350-360 degrees. Place 4-5 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over and cook second side. Remove to paper towel lined plates to drain. Serve hot topped with powdered sugar. Makes about 2 dozen.

                                                                                                                        1. re: Cherylptw

                                                                                                                          cheryl, just read your recipe here; sound very intriguing! certainly very thoughtful of you to go to the trouble to post all that. do tell me- why do you think it calls for evap milk instead of half and half or whatever fresh dairy product? just curious.... do you think it's so that people have the convenience of a non-refrigerated product?

                                                                                                                          1. re: opinionatedchef

                                                                                                                            I used evaporated milk because it's what I had on hand when I created the recipe. If I'd had it at the time, I would have used heavy cream instead. I don't suggest other milk be substituted but cream would work.

                                                                                                                            1. re: Cherylptw

                                                                                                                              thnx for the clarification. since you went to a lot of trouble to enter in this luscious recipe, maybe you'd want to add " (or heavy cream) " to your recipe.
                                                                                                                              thanks again.

                                                                                                                    2. I make muffins adding simply a good cup and a half of fresh blueberries, about as much as the batter will hold together, and baking according to directions maybe adding a couple of minutes until they're done.

                                                                                                                      1. I'm so glad this thread was revived -- lots of great ideas. I like to use Trader Joe's roasted corn (frozen) with jalapenos or green chilies; I also do a sundried tomato and roasted garlic version, also with frozen kernels, though fewer.

                                                                                                                        1. I make the recipe on the box as is and add a can of creamed corn, honey (not sugar) and a bit more baking powder, maybe a teaspoon more. I see people say Jiffy is sweet, but compared to Marie Callenders which is really sweet I don't think it is that sweet. The corn seems to keep it much more moist, the honey a nice richness and the baking powder lightens it a bit. I am going to try adding some diced green chilis as well next time to get that spicy/sweet combination I love. Jiffy is one of the very few "box" things I ever use in my house. That and Duncan Hines dark chocolate cake mix are about it.

                                                                                                                          1. I like this recipe from an old Bon Appétit magazine for Corn and Cheese Muffins. You add cottage cheese, shredded cheddar, milk, and eggs to the mix. The cottage cheese makes adds a lot of moisture and some nutrition.
                                                                                                                            http://www.food.com/recipe/shortcut-c...

                                                                                                                            1. I almost always add corn (fresh sliced off the cob or drained canned) then sometimes sliced jalapenos or / and some grated cheese. Those wicked sliced yellow peppers are good too.

                                                                                                                              I usually make these in cupcake tins, w/ the liners if I have them. I've found they stay fresher longer. I know people will lecture about making cornbread from scratch, but when I get the mix on sale, it's a keeper to have them in the pantry.

                                                                                                                              1. I swap out regular milk and use a little over a 1/3 cup of whole fat buttermilk and add a cup of shredded cheese (whatever I have on hand which is usually a Mexican blend). Once everything is mixed, I let it rest for about 15 minutes before I bake it. It comes out so moist and fluffy!

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                                                                                                                                1. re: bittensweet

                                                                                                                                  My sister subs the whole milk for either almond milk, greek yogurt or applesauce and swears they all impart moisture.

                                                                                                                                2. It's not what I add to Jiffy its what I add Jiffy to. . . the garbage can. That stuff is disgusting. It's 1 part cornmeal and 239 parts sugar. Corn bread is never sweet - that's corn cake.

                                                                                                                                  1. I know this is an old post, but I loved reading all the things people add in.

                                                                                                                                    Personally, depending on what I am making it to go with, there are several variations I use.

                                                                                                                                    Sometimes I add in a tbsp of sugar.

                                                                                                                                    Have added a can of cream corn before (which my kids love this).

                                                                                                                                    Bacon bits and jalapeno's (this also works well with buttermilk cornbread, just use strips of uncooked bacon completely covering the bottom of the cast iron skillet instead of using oil. Looks even better if you weave your bacon together using a basket weave.)

                                                                                                                                    I've tried a few other things with no so great of results, but I'm sure with tweaking amounts, they would be better.

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                                                                                                                                    1. re: SGaCountryGril

                                                                                                                                      they're not old, they're well seasoned. :)

                                                                                                                                    2. That werd chemical taste maybe, the package has gotten too old. Look on the box for expiration date. Also look at ingredients. I'm sure something is used to process the mixture, and these packages must be use right away. That came from my own experience with different cornbread mixes.

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                                                                                                                                      1. re: miked46

                                                                                                                                        A Homemade copycat version is real easy:

                                                                                                                                        Equal to one 8.5 oz box:

                                                                                                                                        Jiffy Corn Muffin Mix copycat

                                                                                                                                        2/3 cup all-purpose flour
                                                                                                                                        1/2 cup yellow cornmeal
                                                                                                                                        3 tablespoons granulated sugar
                                                                                                                                        1 tablespoon baking powder
                                                                                                                                        1/4 teaspoon salt
                                                                                                                                        2 tablespoons vegetable oil

                                                                                                                                        Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

                                                                                                                                        Or make a copycat version using Bisquick:
                                                                                                                                        Equal to one 8.5 oz box:

                                                                                                                                        Jiffy Corn Muffin Mix copycat

                                                                                                                                        2/3 cup Bisquick baking mix
                                                                                                                                        1/2 cup yellow cornmeal
                                                                                                                                        3 tablespoons granulated sugar

                                                                                                                                        Mix well.

                                                                                                                                        1. re: miked46

                                                                                                                                          Although I use mine long before the expiration date, I always keep the packages in the refrigerator. I let them get to room temp before mixing.

                                                                                                                                        2. Try 2 boxes of jiffy corn bread to one box Betty Crocker Yellow Cake mix using all the ingredience for both in 2 8x8x2.
                                                                                                                                          cote with a light layer of sugar half way through for glaze effect. This is a very sweet version used best with chili or stew.

                                                                                                                                          1. Jiffy cornbread mix is already a little sweet, but you can add as much sugar as you like (personal preference). I wouldn't add to much more than a tbsp. or 2 at the most, and add a can of creamed corn or frozen corn. If you like...you can also add a can of green chilies as well. Hope this helps!

                                                                                                                                            1. Chop up some hot dogs, little smokies, hot links or cocktail weiners and add them to the batter when making corn muffins. Good as a corn dog and you don't have to deep fry it.

                                                                                                                                              1. I gussy up my Jiffy corn bread mix with jalapenos, cheese and sometimes some corn..
                                                                                                                                                I make this a lot for a friend who thinks I slave all day..

                                                                                                                                                1. You can also use the corn bread mix to make corn dogs.

                                                                                                                                                  1. Follow the directions on the package for waffles or pancakes, then top with blueberries. These are delicious!

                                                                                                                                                    1. Take fresh corn from the cob, saute in butter till it browns, add to the mix. It gets a caramelized, nutty flavor like popcorn.

                                                                                                                                                      1. Haven't read all the replies (yet), but I make short-cut hush puppies out of them--a little less liquid, some finely chopped onion, deep fried. Delicious, but only when eaten throat-searingly hot.

                                                                                                                                                          1. I add a scoop of sour cream. Per Jiffy you can add sour cream, cream cheese, mayo, yogurt, vegetable oil to enhance the flavor and make it more like homemade.

                                                                                                                                                            1. I mix up some black beans, shredded cheddar, salsa and chopped bell peppers - whatever ingredients I want, really. Then I layer it in a baking pan and pour the cornbread mix (with some chili powder and more cheese added) over it and have it as a casserole.

                                                                                                                                                              1. I use a few cups of milk and a few teaspoons of nutmeg and a little butter and I cook it on low heat like grits and it makes an awesome corn porridge.

                                                                                                                                                                It is best if you add a little coconut milk to it . I also make it with fresh sweet corn kernals. Very tasty as a staple until dinner or maybe even a veggie dessert.

                                                                                                                                                                1. Thanks for your question, I never knew how versatile Jiffy was. Sorry this note is just in defense of Jiffy. Both my grandmothers, one from Iowa, the other from Arkansas, made cornbread from scratch, they were identical recipes. My mom made cornbread from scratch for years, then started using Jiffy, it tasted just like all of theirs. I've made it from scratch myself and it is so similar to Jiffy, it's a staple in our household. As to it being too sweet, it just depends on which part of the country you're from, and what you grew up with.

                                                                                                                                                                  1. I just added about 2/3 can of creamed corn. no egg or milk, just corn and jiffy mix

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                                                                                                                                                                    1. Lezette Blaesings sweet cornbread recipe: 2 boxes of Jiffy mix 1 can creamed corn, 1 egg, 1/3 cup of milk, 2tbsp Vegetable oil,1/4 cup sugar. Mix all ingredients bake at 400 degrees for 50-60 minutes as ovens vary. Afterwards melt 1 stick of butter and paint the top of the cornbread with a pastry brush. It is cake like sweet, delicious and amazing. I could eat it all. Makes approximately 12 servings. Served good hot or cold :-)