One day, I’ll hang this framed t-shirt in the office connected to my “dream studio kitchen.”Ĭalories and nutritional information not included with recipes on this site.Ī popular online nutritional calculator is .Ĭopy recipe link in the address bar and add it to their calculator. My “Jiffy” book is autographed by Howdy Holmes, president of Chelsea Milling Company. I kept one and gave the other to my precious aunt who loves it. Most also required an 8- x 8-inch pan two specifically called for baking in muffin pans. All cornbread mixes baked at 375☏ or 400☏. This included oven temperature, size of pan, and any additional ingredients (eggs, milk, water, or butter). I’m the proud owner of several Jiffy items that were given to me by Howdy Holmes, the company president waaaay back in 2010. I made each cornbread mix according to the recipe instructions on the package. They are great with chili, smoky collard greens, smoky turnip greens, crock pot pinto beans.īe sure to check out my Sweet Potato Stuffed Cornbread Muffins and Stuffed Cornbread Muffins. The muffins are hearty with a mild sweetness. Poured in greased muffin tin (6 cups) and baked in a preheated oven. I mixed a little Jiffy Corn Muffin Mix with a little flour, white corn muffin mix and sugar. The next time I had a taste for muffins, I whipped up my own recipe. They were not tasty in my humble opinion. 17-ounces (2 8. I had made a batch of muffins using the recipe printed on a box of Jiffy Corn Muffin Mix.

I developed this recipe over 20 years ago. I keep several boxes of corn muffin mix in my pantry. Today, I updated the helpful tips to make them easier to understand.ĭISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured productsĭelighted to share the ingredients I purchased and used to make this delicious recipe. These muffins are crusty outside and moist inside.ĮDITOR’S NOTE (August 28, 2022): I posted this recipe for the first time June 9, 2018. In fact Jiffy Corn Bread Mix now walks proudly into my house and sits in a prominent place in my pantry.Jiffy Cornbread Muffins are hearty with a mild sweetness. Gotta say, this may not be from scratch but its pretty darn good. I have to be fast if I want any at all. And if our nephew Henry is at our house I have to double down, had to make a batch to send home with him on his last visit. Lynn will literally eat corn bread for breakfast, lunch, dinner and a snack. I used frozen but if you have fresh, all the better. I also swap out the oil for melted butter, because well… butter, do I need to explain? I leave out the sugar from the original mod and add some buttermilk powder (and there is sour cream added) to try to offset that issue. I get that, and I agree about the sweetness. In fact, a comment I got on my chowder post stated a real southerner would not use a box mix, partly because it is too sweet. Not sure how my southern friends will feel about box mix. Sure enough, there are many hacks available out there, and the one I adopted is from “Back to My Southern Roots”, see link below. When a box of Jiffy mysteriously found its way into my pantry I said to myself “someone must have figured out how to improve this”. Of course, I was being all cooking snob about it. The whole thing started when we were chatting about memories of boxed cornbread from our childhood. In my post on Seafood Chowder I referenced a cornbread that I made from a hack I found for Jiffy Corn Bread Mix.

Jiffy cornbread mix with buttermilk