JIFFY CORNMEAL MIX RECIPES

JIFFY CORN MUFFIN MIX COPYCAT RECIPE - FOOD.COM

Jiffy Corn Muffin Mix Copycat Recipe - Food.com image

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Recipe Source: WWW

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 muffins

Number Of Ingredients 12

Ingredients

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1 egg
1/3 cup milk
1/2 cup grated cheddar cheese (optional)
2 ounces canned chilies (optional)
1/4 cup drained chopped pimiento (optional)
1/2 cup chopped onion (optional)

Steps:

Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.

Nutrition Facts : Calories 192.2, FatContent 6.3, SaturatedFatContent 1.2, CholesterolContent 32.9, SodiumContent 397.8, CarbohydrateContent 30.8, FiberContent 1.1, SugarContent 11.2, ProteinContent 3.8

ORIGINAL JIFFY CORNBREAD CASSEROLE - 100KRECIPES

Original Jiffy Cornbread Casserole - 100KRecipes image

This is actually a super easy recipe and deserves a place on every holiday table. Jiffy cornbread casserole makes dinner preparation super easy, especially if you are making a lot of dishes. You just need to combine all ingredients in the bowl, transfer to the casserole dish, top with shredded cheese, and bake.

Provided by 100krecipes

Categories Side Dish

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 box Jiffy Corn Muffin Mix
½ cup melted butter
1 can whole kernel corn, drained
1 can cream-style corn
1 cup sour cream
2 eggs
2 cups cheddar, shredded
1 tsp oil or butter for greasing
thyme leaves (optional)

Steps:

Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or butter. In a bowl beat eggs. To the same bowl add sour cream and mix well until smooth. Set aside.
Pour melted butter into a large bowl. Add corn and cream-style corn, and mix well.
To the same bowl add egg mixture and half of the shredded cheese and stir to combine.
Stir in the muffin mix. Transfer to the baking dish and sprinkle with the remaining cheese.
Bake for 50-60 minutes or until set in the center. Sprinkle with some thyme leaves (optional), serve and enjoy!

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