Upgrade Boring Jiffy Cornbread Mix With These Simple Tricks

Everybody knows Jiffy Corn Muffin Mix, but did you know how easy it is to transform with a little imagination? Here are some of our favorite ways to zhuzh up that box of Jiffy lurking in your pantry.

#Jiffy #Cornbread #CookingTips

Add sour cream | 0:00
Mix in Greek yogurt | 0:58
Spice it up with chile peppers | 1:24
Cheese please | 2:06
Keep it moist with bacon fat | 2:45
Blend it with cake mix | 3:30
Top it with honey butter | 3:54
Use it to make pancakes or waffles | 4:19
Use it as a thickener | 5:11
Make a cornbread bowl | 5:57
Use it as a pizza crust | 6:35
Sweeten it with condensed milk | 7:21
Incorporate fruit | 8:08
Add actual corn | 8:55

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Everybody knows Jiffy corn muffin mix, but did you know how easy it is to transform with a little imagination? Here are some of our favorite ways to jeuj up that box of Jiffy lurking in your pantry. You can’t have my cornbread. That’s for damn sure. Cuz if you try to take my cornbread, part two of my killing spree going to begin up in here on your ass right now. If you’re planning on pulling a box of Jiffy mix out of the cupboard and whipping up some cornbread or corn muffins, but you want to give them a little oomph, add a few dollops of sour cream to the jiffy mix. It’ll give the otherwise, shall we say, predictable flavor profile a little tang. And that’s not all. Sour cream adds moisture to baked items. But because it’s thick, it doesn’t thin out your batter or dough. Plus, it adds fat, acid, and general richness. Grab that container of sour cream from the fridge and measure out half a cup. Combine it with four tablespoons of melted butter and two eggs. Then add in your Jiffy mix. Yes, you’ll be leaving out the milk called for on the box, but the sour cream and melted butter is a far more interesting replacement. Sour cream isn’t the only thing you can add to the mix if you want to give your Jiffy corn muffins a boost. You can use Greek yogurt in much the same way. Combine half a cup of Greek yogurt with four tablespoons of melted butter. And once again, skip the milk. Then add the eggs and cornbread mix and bake. You’ll notice a difference when using Greek yogurt instead of sour cream. You probably already know Greek yogurt has more protein, but that doesn’t just translate to health benefits. It also makes for lighter, airier cornbread. If you’ve never cooked up a batch of spicy cornbread, you’re seriously missing out. It’s an excellent accompaniment for chili. And it plays well with southern and southwestern comfort food, but there’s no need to dig around for a recipe. That’s what Jiffy Mix is for. Hot cornbread. On top of the basic mix, you’ve got several options. Go ahead and prepare your batter the way it says on the box. Then, if you have them on hand, add in a mix of diced jalapenos and chopped green chilies. If you don’t have anything fresh or even canned lying around, dust off the spice rack. Chili powder and smoked paprika can both give your cornbread a bit of smoky heat. Or for something a little hotter, add chipotle peppers in adobo sauce or cayenne pepper to taste. To kick things up another notch, add some cheese to your cornbread batter. If you’ve already added jalapenos, go classic with simple shredded cheddar, but any shreddable cheese will work. It’s cheese. It makes everything better. Cheese. Pepper jack continues the spicy theme, while Monster adds a slight nutty flavor. Parmesan is a good choice if you’re not leaning into the spicy elements, but still want bold flavor. Once you’ve chosen your cheese, there are three main ways to add it. You can mix it into the batter before baking for thoroughly distributed cheesy goodness. Wait for the final moments in the oven and add the cheese to the top of your cornbread for a melty topping. Or do both. Again, it’s cheese. your cornbread will slap. Jiffy corn muffin mix is great as is, but you can bump up the moisture and flavor by adding a bit of bacon fat to the mix. Together, they make the greatest cornbread of all time. But you don’t have to take our word for it. This trick comes straight from Tina Turner. So, before you mix your batter, fry up some bacon, preferably in a cast iron skillet. Reserve the bacon fat and pour it into a container once it’s cool enough to handle. Then, add 2 tablespoons of the cooled bacon fat to your cornbread batter. And after mixing, pour the cornbread batter into the same uncleaned cast iron skillet for baking. Here, have a piece of granny’s cornbread. Put hair on your chest. As for what to do with the bacon you set aside, cook’s choice. You can crumble and add it into your cornbread, eat it on the side, or save it for another recipe. Savory is great, but if you find yourself in the sweet cornbread camp, this Jiffy hack is for you. Mix one box of Jiffy corn muffin mix with one box of yellow cake mix. Add in the ingredients that both boxes call for. Oil, eggs, water, and milk. Then bake the mixture in a greased preheated cast iron skillet. After about a half hour in the oven, you’ll have a simple sweet take on cornbread that’s a perfect complent to a spicy entree. Don’t settle for plain butter the next time you make this comfort food. A sweet and salty batch of honey butter is easy to make and scores big in the flavor department. Start by making the cornbread as directed. After baking, mix together a few tablespoons of melted butter, a few tablespoons of honey, and 1 teaspoon of salt, or more to taste. Then, brush the mixture onto your corn muffins while they’re still warm from the oven, letting all that flavor melt into the nooks and crannies. Just between us, you don’t actually have to use Jiffy corn muffin mix to make corn muffins or even cornbread. It’s far more versatile. Rather than making the kind of thick batter that’s best for baking, consider making a thinner batter that’s great for, say, frying in a pan on the stove top or pressing into a waffle iron. Yes, that’s right. You can use corn muffin mix to make pancakes or waffles. To make the thinner batter, blend the full 8.5 oz box of dry mix with two eggs and a 3/4 cup of milk. Your standard Jiffy corn muffin batter only calls for one egg and a third cup of milk. So, you’ve got something that’s much runnier, but still delicious. Then cook the batter just as you would any batter for pancakes or waffles. I want pancakes in the shape of waffles. Say you prefer your pancakes or waffles with tasty add-ins. Not a problem. Jiffy actually makes fancier corn muffin mixes such as apple cinnamon, banana, blueberry, or raspberry. Jiffy corn muffin mix and chili go together in more ways than just one. Beyond using it to make cornbread to eat alongside your chili or on top of it like a chili pot pie by spooning the batter over the top of individual bowls of chili, you can use it to thicken chili that might have come out a bit too watery. Hey, stuff happens and you pivot. So, if you find yourself faced with thinner than expected chili and you dread the idea of making a r, here’s a pro tip. Reach for a box of Jiffy muffin mix. The ingredients thicken and absorb while adding more flavor than you’d get from flour. Don’t get excited and just open the box and toss all the mix in your chili pot, though. Work slowly, whisking in a few tablespoons of the mix at a time. Or you can combine the mix with water to form a slurry before adding it to your chili. Gradually add more mix until you’ve reached your desired consistency. You’ve heard of burrito bowls, you’ve heard of bread bowls, but what about a cornbread bowl? It’s exactly what it sounds like, a bowl made from cornbread, and it’s perfect for holding all the soups, stews, and other foods that go so well with fresh baked cornbread. To make a cornbread bowl, prepare your Jiffy corn muffin mix as you normally would, but instead of pouring the batter into a muffin tray or cast iron skillet, pour it into a deep pie or cake pan. Once the cornbread is done, let it cool. Then, carefully cut a hole in the center, being careful to leave enough bread around the periphery to hold in the bowl’s contents. Then, fill the hollowed out section with your chili, red beans, and rice, or whatever deliciousness you can dream up, and serve. You can use just about anything to create a pizza crust these days. Beyond the typical wheat-based pizza dough, cauliflower and chickpeas are go to options among the gluten-free crowd. But you’ll also see pizzas with crusts fashioned from zucchini, spaghetti squash, sweet potatoes, and more. If all that’s a little too vegetable forward for your tastes, consider creating a pizza crust using your trusted box of Jiffy corn muffin mix. After making up your mix according to the box directions, spread a very thin layer of batter onto a greased casserole dish or rimmed baking sheet. Partially bake the cornbread before pulling it from the oven and topping with your desired pizza toppings. Then toss it back into the oven to finish baking. When done, the result is a hearty pizza crust with a slightly sweet flavor that works well with the fatty richness of many pizza toppings. Sure, you can sweeten your jiffy cornbread with sugar, honey butter, or cake mix, but consider adding a big hit of sweetness along with some moisture by mixing in some sweetened condensed milk. What is that exactly? It’s milk that’s been 60% evaporated and had sugar added. As such, it’s a whole lot of sweetness packed into a very thick product. And that heavy sweetness and moisture will translate to your cornbread. Combining a half can of sweetened condensed milk mixed with a little bit of regular milk to thin, one egg, and an 8 oz box of Jiffy corn muffin mix will result in a cornbread that’s practically dessert. If you’re not really feeling that level of sweet, you can always ditch the condensed milk and go with condensed milk’s unsweetened sibling instead. Evaporated milk. Evaporated milk and condensed milk are made the exact same way, except evaporated milk doesn’t have any added sugar. You can buy Jiffy boxed mixes that are already fruit flavored, including apple cinnamon, blueberry, and raspberry corn muffin mixes. But these are flavorings, not really fruit. The blueberry muffin mix, for example, contains what the brand calls blueberry flavored bits. The raspberry raspberry flavored bits other than the banana muffin mix, which is made with dried banana flakes. You’re getting flavored bits across the board. Ditch the bits for real fruit by adding your own to the classic OG Jiffy corn muffin mix. Fresh blueberries can add moisture, flavor, and texture to corn muffins. And you can keep the berries from sinking in the batter by coating them in flour before stirring them in. Mashed bananas added at a ratio of one large banana per box of mix makes for an almost banana bread-like corn muffin. Canned pumpkin puree is another great option. Cornbread. If you’re a cornbread purist, you may balk at the idea of adding a bunch of excess ingredients to your cornbread mix. If that’s the case, dip your toe into the world of possibilities with a very small, very safe change. Make your Jiffy cornbread just as you have been, but toss in some extra corn. That’s it. You can’t go wrong whether you choose canned corn, frozen corn, creamed corn, or fresh corn. That said, how you incorporate your corn will differ depending on which type of corn you choose, as you don’t want to inadvertently add too much moisture to your Jiffy batter. A cup of corn per standard box of Jiffy corn muffin mix makes for a good ratio, and fresh corn can be added with no additional adaptations. If you plan to use frozen corn, be sure to thaw and drain the excess moisture before adding it to your batter. Similarly, you should drain canned corn before adding. You can use creamed corn without draining for a rich cornbread pudding texture.