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Mar 18, 2007 02:16 PM

Waffles from corn muffin mix

I want to make a quck cornbread waffle from Jiffy corn muffin mix. Has anyone done this?
Do I have to change the recipe on the box at all?

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  1. There is a 'corn pancakes or waffles' recipe on the box of Jiffy that I have. Compared to the muffin recipe this has more milk and shortening. Often waffle recipes are higher in fat than pancake ones, to give extra crispness. Also egg whites can be beaten separately to add some fluffiness.

    3 Replies
    1. re: paulj

      What does the redipe tell you to do?

      1. re: paulj

        What are the Jiffy Cornbread Muffin Box Waffle Recipe directions?

        1. re: milkmaid

          For the small Jiffy box, the muffin recipe calls for 1 egg and 1/3 c milk. The pancake recipe increases the milk to 3/4c and adds 2 T melted shortening.

          Joy of Cooking (classic version) has several cornmeal pancake recipes. One calls for soaking the corn meal in boiling water for something like 10minutes before adding to the rest of the batter. Other recipes just substitute corn meal for part of the flour in a regular pancake recipe. At the other end are recipes that use mostly corn (and just a bit of flour) resulting in crunchy lacy pancakes.


      2. Just to be persnickety about terms, you'll probablyt have what us Southruners call "corn sticks," except waffle-shaped ones. They make cast-iron corn-stick pans, with indentations in the shape of little (one-sided) ears of corn,

        Except your will be in the shape of waffles. So I don't know what to call 'em. But can I have some, with butter and syrup please, when they're done?

        1. Report:I added more milk and some sour cream - they were pretty good - as usual my second and third batch were prettier. And, I even have a cast iron corn stick pan! I just forgot about it. I only use it once, it was too hard to clean.

          1 Reply
          1. re: eimac

            what did you dress them with? sounds like they'd be good with honey or raspberry jam to me...

          2. Well, as someone who's picky about the strong difference between pancake and waffle batters, I am never keen to try to convert pancake batters into service as bad waffles. Good waffles should have more fat, and ideally are yeast-raised overnight, to produce a thin crisp exterior and light tender interior.

            Then again, most things that pass for pancakes in the US these days are often too tough, too. I am always pleasantly surprised when I run into a place that knows how to make pancakes that are light, rather than doughy.