WebMar 9, 2019 - Make Jiffy cornbread mix (or gluten-free corn muffin mix) at home with this easy copycat recipe. Plus 9 recipes for Jiffy corn casserole!
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1 box Jiffy cornbread mix (8.5 ounces) 1 can whole kernel corn (14-15 ounces, drained or 1.5 cups frozen corn, thawed – about 9.8 ounces after draining) 1 can creamed corn, (14-15 ounces, do not drain) 1 cup sour cream (8 ounces)
Whisk together flour, corn meal, sugar, baking powder and salt. Slowly whisk in vegetable oil. Mix until dry mixture is smooth with no lumps. If a recipe uses a box of Jiffy Corn Muffin Mix: add the above mix to that recipe. How to make corn muffins: Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well.
Ingredients: 2 cups “JIFFY” Baking Mix 3/4 cup sugar 1/4 cup shortening 2 eggs 1 cup ripe banana, mashed 1/3 cup nuts, chopped
The Masa is a great choice for making regular (crossover) cornbread for kids. I have to remember that my growing kids NEED fuels, nutrients, and crossovers. So I wouldn’t need to use any Baking Blend for their cornbread, and I can just mix up a quick corn muffin for me “in a jiffy”. Which is a win-win! Resources