Guaranteed Delivery
31 Members and 17129 Guests Online

Recipe Swap

Jiffy Corn Muffin Mix

Started 1362931816.833 in Recipe Swap | Last reply 1363111134.187 by gkelly5744
<h1 style="margin: 0px; padding: 0px; font-size: 14px; font-family: Tahoma, Calibri, Verdana, Geneva, sans-serif; -webkit-box-shadow: none !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border-bottom-right-radius: 0px !important; border-bottom-left-radius: 0px !important;"> Jiffy Corn Muffin Mix Copy Cat recipe and other recipes</h1>


Jiffy Corn Muffin Mix - Copy Cat recipe

Makes: 6 muffins.

When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.

This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.

INGREDIENTS

2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk

INSTRUCTIONS

1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

3. If you wish to make Corn Muffins, continue with instructions below.

4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.

Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Page 1 of 2
Antilope1362931866.253805 PostsRegistered 2/10/2013Roseville, CA

Jiffy Corn Muffin Mix using Bisquick

This recipe is equal to a 8.5 ounce box
of Jiffy corn muffin mix. When another recipe
calls for a box of Jiffy corn muffin mix, use
the mixed dry ingredients from this recipe
as a substitute.

Corn Muffin Mix (equal to 8.5 oz box)

2/3 cup Bisquick
1/2 cup yellow cornmeal
3 Tablespoons granulated sugar

Mix well with whisk. Use mixture in other recipes
calling for a box of corn muffin mix.

To make corn muffins:

Mix above dry mix with;

1 egg
1/3 cup milk

Fill standard muffin cups 1/2 full. Bake 15-20 minutes at 400F.

Makes 6 corn muffins

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362931907.937805 PostsRegistered 2/10/2013Roseville, CA

Southern Spoon Bread (Corn Pudding)

This is a great side item to serve with chicken or pork, or served with egg souffles and salsa, as is done at the Elk Cove Inn, Elk, California..

Ingredients:

1 stick butter (1/4 lb)
1 egg
1 cup sour cream
1 small box (8-oz) Jiffy corn bread mix (see copycat recipe above)
1 can cream corn
1 can whole kernel corn, drained

Melt butter in casserole dish. Mix in egg and then all remaining ingredients.
Bake at 350 degrees for approximately 1 hour.

Serves: 8

Source: Elk Cove Inn, Elk, California.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362931938.93805 PostsRegistered 2/10/2013Roseville, CA

Extra Creamy Cornbread

Ingredients

4 eggs, beaten
One 16-ounce can of kernel corn, drained
One 16-ounce can of creamed corn
Two 8-ounce boxes of Jiffy corn muffin mix (see copycat recipe above)
One pint sour cream
Two sticks of butter or margarine, melted (1/2 lb)


Mix all ingredients thoroughly and pour into a 10 by 13-inch greased baking pan. Bake at 350 degrees 30 to 40 minutes or until golden brown on top. Let cool and slice into squares or triangles. Can be refrigerated and re-heated. Serve warm.

Source:Maplewood Inn Bed and Breakfast, Fair Haven, Vermont

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362931966.437805 PostsRegistered 2/10/2013Roseville, CA

Best-of-the-West Corn Muffins

Ingredients:

favorite corn muffin recipe or mix for 1 dozen muffins (Two 8-oz boxes of Jiffy Muffin Mix)
1/2 cup chopped green chiles
1/2 cup chopped chorizo sausage

Prepare corn muffins. Add remaining ingredients. Bake as usual in greased muffin pans.
Serve with orange marmalade or sprinkle grated cheddar cheese on top while hot.

Source: Uncompahgre Bed and Breakfast, Montrose, Colorado

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362931998.073805 PostsRegistered 2/10/2013Roseville, CA

Eggs So Sassy

This is the Sassy Moose Inn's most requested recipe. Serve this with oatmeal pancakes or muffins.

Ingredients

Jiffy corn bread mix (about 1/3 of the box)
Box frozen peaches, thawed
3/4 cup sugar
8 eggs
1 pint cream or half & half
Raspberries for trim (optional)

Spray a 9 x 13-inch pan with non-stick cooking spray. Sprinkle a light covering of corn bread mix on the bottom of the pan. Spread the peaches on the corn bread mix. Sprinkle 1/2 cup sugar over peaches. Beat the eggs and cream together. Pour the eggs and cream over the peaches. Bake for about 45 minutes at 375 degrees or until the eggs are set.

Source: The Sassy Moose Inn, Wilson/Jackson Hole, Wyoming

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932030.65805 PostsRegistered 2/10/2013Roseville, CA

Corn Casserole

Ingredients

3 eggs, slightly beaten
1/4 cup butter or margarine, melted
1 small onion, chopped
1 green pepper, chopped
One 17-ounce can creamed corn
One 17-ounce can whole kernel corn (undrained)
One 8-ounce Jiffy corn bread mix

Slightly saute onions and green pepper in 1/4 cup butter or margarine in fry pan. Mix all other ingredients together and add together. Put in well greased 10-ounce custard cups (will make 6), or I use a 2-quart casserole dish (9 x 13 inch size). Bake at 350 degrees for 55 to 60 minutes. For custard cups, bake at 350 degrees 40 to 45 minutes. Until set. Serve with any meal; it will be a highlight of the meal. It can be cut in squares and is like a corn dressing.

Source: Calico Inn Bed and Breakfast, Sevierville, Tennessee

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932057.533805 PostsRegistered 2/10/2013Roseville, CA

Shaw Casserole

1 cup hot cooked grits (1 cup raw grits to 4 cups water)
1 box Jiffy cornbread mix
4 eggs, beaten
1-3/4 cups hot milk
1 stick of butter
salt and pepper to taste
1 pound bulk sausage, cooked and drained
1 cup grated cheese.

Prepare grits. Mix grits, cornbread mix, eggs, milk, butter, and salt and pepper. Layer sausage and grits mixture and top with cheese in casserole. Bake 45 minutes at 425 degrees.

Source: The Shaw House, Georgetown, South Carolina

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932088.26805 PostsRegistered 2/10/2013Roseville, CA

Corn Souffle

Ingredients:

1 box Jiffy cornbread mix
4 Tablespoons cold butter (1/2 stick)
One 15-ounce can whole-kernel corn (undrained)
One 15-ounce can creamed-style corn
8 ounces light sour cream
1 large egg

Cut butter into cornbread mix until small lumps remain. Mix together egg, sour cream, and the cans of corn. Add to cornbread mix and stir until well blended. Bake uncovered in greased 9 x 9-inch baking dish for 35 to 45 minutes or until center is solid and edges are brown. Don't open oven for first 20 minutes or souffle will fall.

Cut into squares and serve with milk and maple syrup - a hearty breakfast dish for a cold winter morning.

Source: Beaver Lake Inn, Eureka Springs, Arkansas

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932117.533805 PostsRegistered 2/10/2013Roseville, CA

Easy and Quick Corn Dog Muffins

8 1/2 ounces Jiffy corn muffin mix
1 egg
1/3 cup milk
3 hot dogs, cooked

Directions:

Prepare the corn muffin batter as directed on the box.

Chop the hot dogs into bite-size pieces.
Mix in the hot dog pieces into the muffin batter.
Pour batter into a greased muffin tins.

Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Serve plain or with ketchup, mustard, etc.

Makes 6 regular size corn muffins.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932142.87805 PostsRegistered 2/10/2013Roseville, CA

Boston Market Cornbread


2 (8 ounce) boxes Jiffy corn muffin mix
1 (18 ounce) box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter (softened)


Preheat oven to 350 degrees F and mix all dry ingredients.

Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans.

Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.

Allow to cool slightly in the pan (until pulls away from side a bit).

Remove from pan and serve warm.

Makes 12 corn muffins if baked in muffin pans.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932172.673805 PostsRegistered 2/10/2013Roseville, CA

Jiffy Spoon Bread

1 (8 ounce) box Jiffy corn muffin mix
1 (16 ounce) can whole kernel corn
1 (16 ounce) can creamed corn
2 eggs, slightly beaten
1/2 cup margarine, melted
8 ounces sour cream
8 ounces cheddar cheese, shredded


Mix all together except cheese.

Spread evenly in a greased 9x13-inch pan. Bake at 350° degrees for 35 minutes.

Remove from oven. Sprinkle cheese on top.

Return to oven and bake for 10 more minutes, or until cheese melts.

Last edited on 3/10/2013

Last edited on 3/10/2013

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932220.56805 PostsRegistered 2/10/2013Roseville, CA

Easy Broccoli Bread

1 (10 ounce) frozen package chopped broccoli, thawed and drained
1 small onion, chopped
4 eggs, beaten
3/4 cup margarine, melted
3/4 cup cottage cheese
2 (8 ounce) boxes Jiffy corn muffin mix

Combine all ingredients in the order listed.

Pour batter into a greased 9x13-inch baking dish.

Bake at 375 degrees for 25 to 30 minutes.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932247.963805 PostsRegistered 2/10/2013Roseville, CA

Corn Griddle Cakes

1/2 cup flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon brown sugar
1 1/2 cups Jiffy corn muffin mix
2 eggs, beaten
1 1/2 cups skim milk
4 tablespoons butter, melted

Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.

Sift together the dry ingredients in one bowl.

In a separate bowl, combine the eggs, milk, and butter.

Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).

Pour the batter onto the hot pan in about 4" circles.

Flip the cakes when they get bubbly on the one side.

Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.

If the griddle cakes are cooking too fast, reduce the heat.

Never flip the griddle cakes more than once as this will make them heavy.

Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932277.487805 PostsRegistered 2/10/2013Roseville, CA

Vidalia Cornbread from Paula Deen

1/4 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package Jiffy corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed


Preheat the oven to 450 degrees F.

Spray 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932323.64805 PostsRegistered 2/10/2013Roseville, CA

Johnny Jalapeno's Ride Em Cowboy Corncakes

Batter
1 (8 ounce) box Jiffy corn muffin mix
1/2 cup Bisquick
1 egg, beaten
3/4 cup 2% low-fat milk


filling
8 slices extra lean bacon, cooked crisp and crumbled
1/4 cup chopped jalapeno (or to taste)
1 cup reduced-fat cheddar cheese (shredded)


Toppings
1/4 cup butter, softened to room temperature
1/2 cup picante sauce (Pace)
1/2 cup light sour cream
1/2 cup sugar-free maple syrup


Directions:

BATTER: Mix all batter ingredients well (you should have about 2 cups).

Heat griddle to medium and grease lightly (or use spray butter). Pour 1/4 cup of batter onto hot griddle to total 8 pancakes (do in batches if necessary).

Top each equally with bacon, jalapenos, and cheddar. When bubbles begin to appear on the edges of the cakes (about 1-2 minutes and making sure the bottom is thoroughly cooked), Carefully flip them over and cook the other side (about 1-2 minutes). Do not pat down the pancakes!

Flip cakes topping side up onto serving plates. Top each with the butter, picante, & sour cream. Drizzle lightly with maple syrup, and serve.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932363.57805 PostsRegistered 2/10/2013Roseville, CA

Chicken Tamale Casserole

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup nonfat milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) box corn muffin mix (such as Martha White, Jiffy, etc)
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breasts
1/2 cup nonfat sour cream

Preheat oven to 400°F.

Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.

Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Source: Cooking Light

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932397.09805 PostsRegistered 2/10/2013Roseville, CA

Tex-Mex Pot Pie

1-lb lean ground turkey (93% lean is best)
11 ounces canned corn, drained
15 ounces canned black beans, drained (or chili beans)
4 ounces canned diced green chilies (or jalepenos)
16 ounces salsa
4 ounces sliced black olives (optional)
4 ounces monterey jack cheese, shredded (1 cup)
4 ounces cheddar cheese, shredded (1 cup)
8 ounces Jiffy corn muffin mix
1 egg
1/3 cup milk
1/3 cup reduced-fat sour cream
2 teaspoons cumin
1 teaspoon garlic powder


Brown turkey and drain.

spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.

Mix Jiffy mix with egg, milk, sour cream, cumin and garlic.

Spread over turkey mixture

Bake at 400-degrees F for 25-30 minutes.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932426.743805 PostsRegistered 2/10/2013Roseville, CA

Spinach Muffins

8 ounces Jiffy corn muffin mix
2 eggs
1/3 cup milk
10 ounces frozen chopped spinach, thawed and drained
8 ounces cottage cheese
2 tablespoons onions, chopped


Preheat oven to 350 degrees.

Spray muffin tin with cooking spray.

Combine muffin mix with eggs and milk.

Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.

Fill muffin tins 3/4 full.

Bake for 15-20 minutes or until lightly browned.

Let muffins sit in pan for 10-15 minutes before removing.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932471.647805 PostsRegistered 2/10/2013Roseville, CA

Blueberry Corn Muffins

1 (8 ounce) box Jiffy corn muffin mix
1/3 cup milk
1 egg
1 cup fresh or frozen blueberries

Topping:
4 tbsp melted butter
2 tbsp lemon juice
4 tbsp granulated sugar

Prepare the corn muffin batter according to package directions.

Add the blueberries. If using frozen berries mix them in gently and use them frozen.

Fill regular muffin tins 1/2 full. Bake at 400 degrees F for 15 to 20 minutes.

Stir topping mix together in bowl (melted butter, lemon juice). Place granulated sugar in another bowl.

When done, and while still hot, dip tops in butter/lemon juice mixture and then dip into granulated
sugar.


Makes about 12 muffins.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932496.96805 PostsRegistered 2/10/2013Roseville, CA

Stove Top Tamale Pie

1 lb ground beef
1 (8 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1/2 cup water
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) package Jiffy corn muffin mix
1 cup shredded cheddar cheese
1/4 cup sliced green onion


In a large skillet, brown ground beef over medium-high heat; drain.

Stir in tomato sauce, beans, water and taco seasoning mix. Bring to a boil; reduce heat, cover and simmer 5 minutes.

Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet.

Cover and cook over medium-low heat 15-17 minutes or until corn bread is done.

Top with cheese and green onion. Cover and cook over low heat until cheese melts.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932536.187805 PostsRegistered 2/10/2013Roseville, CA

Jiffy-Mix Mexican Restaurant Sweet Corn Cakes

1/4 cup butter, melted
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 egg, beaten
1 (8 ounce) box Jiffy corn muffin mix
1/4 cup granulated sugar

Directions:

Preheat oven to 350 degrees.

Grease an 8 by 8 baking pan.

Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.

Stir in beaten egg.

Stir in the dry corn muffin mix and sugar.

Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932561.083805 PostsRegistered 2/10/2013Roseville, CA

Johnny Jalapeno's Taco Cornbread Skillet

1 lb ground beef
1/2 onion, chopped (optional)
1 (1 ounce) envelope taco seasoning mix (Old El Paso is Johnny's favorite)
1 (14 ounce) can kidney beans, drained well (or pinto or black beans)
1 cup kernel corn
1 (8 ounce) box Jiffy corn muffin mix
1/3 cup 2% low-fat milk
1 egg
1/2 cup cheddar cheese, shredded
2 tablespoons chopped jalapenos
1 cup monterey jack cheese


Garnish
1 cup shredded lettuce
1/4 cup chopped tomato
1 dollop sour cream
1 dollop guacamole

Directions:

Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.

Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.

In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).

Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.

Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Antilope1362932595.743805 PostsRegistered 2/10/2013Roseville, CA

The Martine Inn Cheese and Spinach Puffs

1 (10 ounce) package frozen chopped spinach
1/2 cup onion, peeled and chopped
2 eggs, beaten
1/2 cup cheddar cheese, shredded
1/3 cup bleu cheese salad dressing
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1 (8 ounce) package Jiffy corn muffin mix
Dijon mustard

Directions:

Add onion to frozen spinach; cook as directed on package.

Drain well, pressing out liquid.

Add cheese, salad dressing, butter and garlic powder to beaten eggs; mix well.

Stir in spinach mixture and muffin mix.

Cover and refrigerate for an hour or until mixture is easy to handle.

Butter cookie sheets.

Shape spinach mixture into 1" balls and place on prepared cookie sheet.

Cover and refrigerate or freeze until serving time.

To serve, preheat oven to 350°F.

Uncover balls; bake refrigerated puffs for 12-15 minutes (bake frozen puffs for 18-20 minutes) or until golden brown.

Serve warm with Dijon mustard.


The Martine Inn is a 24-room Victorian villa considered a spectacular place for a romantic getaway just 90 minutes south of San Francisco, originally built in the 1890s as a lavish private residence.

Last edited on 3/10/2013

Last edited on 3/10/2013

“So Google's your friend. Did you ever have a friend that thought they knew everything? ” ;-)

Barbarainnc1362946719.4333346 PostsRegistered 6/13/2006

You've done it again, more great recipes.

I just made a box of Jiffy Corn Bread Mix for lunch. I read somewhere in a cookbook to add 1 or 2 T of melted bacon grease to the batter before baking. That's what I always do. Just makes it taste better.

I had cooked cabbage, corned beef, scalloped potatoes and cornbread for lunch. Too full for any thing else tonight!!!

sunshine451362954093.48342855 PostsRegistered 1/13/2007east coast and west coast

thanks for the recipes hyeit.... i am going to go through them and save some! some look like great ideas for appetizers.

"Mankind was my business; charity, mercy, forbearance, and benevolence, were, all, my business. The deals of my trade were but a drop of water in the comprehensive ocean of my business!” -Charles Dickens

Page 1 of 2