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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?