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
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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.
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If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
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If you wish to make Corn Muffins, continue with instructions below.
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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.
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.
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 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
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
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
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
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
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
Easy and Quick Corn Dog Muffins
8 1/2 ounces 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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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 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.