~ My in-a-Jiffy-Mix Double-Delicious Quick Cornbread ~

Jiffy Corn Muffin Mix.  Currently priced at $1.50 for each eye-catching blue-and-yellow box, which is up from a mere 59 cents a year ago, it's been a time-saving staple in my pantry for over four decades.  A week ago, there was discussion on one of my Facebook friend's pages about store-bought cornbread mixes.  We discussed the rising cost, and, which one us "cheaters" consider the best.  As it turned out, almost unanimously (Martha White gets honorable mention), it was the Jiffy brand.  We went on to share our favorite ways to "doctor it" up.  Fun, yum and don't tell anyone it's a mix.  It's the hands-down preferred brand amongst all of us card-carrying cheaters.

Jiffy corn muffin mix-- a staple in my pantry for over 40 years:

1  8 1/2-ounce box Jiffy corn muffin mix

1/2  cup heavy or whipping cream

1  large egg, lightly beaten

1  tablespoon sugar

1  15 1/2-ounce can whole corn kernels, well drained

no-stick cooking spray, for preparing pan

~Step 1. Spray a small, 1-quart 6" x 8" x 1 1'2" toaster-oven-sized baking pan/casserole with no-stick cooking spray and set aside. Preheat toaster oven to 375º.  Open the corn kernels and drain out the excess water from from the pan.  Set aside.  In a medium-to-large sized mixing bowl, place the cream, egg and sugar.  Using a fork, whisk the three together.  Add the corn kernels and cornbread mix.  Using a rubber spatula, combine the three.

~ Step 2.  Transfer the cornbread batter to the prepared pan.  Bake on rack of preheated toaster oven for 18-21 minutes, or until surface if firm to the touch and/or a cake tester or toothpick inserted in several places comes out clean. Remove from toaster oven and place on a wire rack to cool slightly, about 15-20 minutes prior to slicing and serving warm or a room temperature.  Reheat leftovers in microwave.

When the end justifies the means, three cheers for shortcuts.

My in-a-Jiffy-Mix Double-Delicious Quick Cornbread:  Recipe yields 8, 3" x 2" portions.

Special Equipment List: large rubber spatula; small 1-quart 6" x 8" x 1 1/2" toaster-oven-sized baking pan/casserole; fork; rubber spatula; wire cooling rack; cake tester or toothpick

Cook's Note:  Breakfast, lunch or dinner, more-often-than-not, a corn muffin or wedge of cornbread is a welcome addition to the table.  Served hot or warm slathered with butter and/or a drizzle of honey, puts it over-the-top.  That said, while corn muffins and cornbread are easy enough to make from scratch (if you use enough yellow cornmeal on a regular basis to justify keeping a bag in your pantry), there is a popular and inexpensive way to speed the process up and still produce a seriously-delightful loaf of this beloved Southern staple.  It's called Jiffy brand corn muffin mix, and, at 59-ish cents a box, it's the hands down preferred brand amongst us card-carrying cheaters.  Try my recipe for ~ In-a-Jiffy-Mix Delicious Cornbread w/Green Chiles ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

Comments

[KitchenEncounters]

Good morning Pricilla! Nothing changes in a regular oven, just be sure to use a small,1-quart-ish sized pan (the size of the pan matter more than the size of the oven). Great to hear from you! ~ Mel.

[Priscilla McCarty]

Don’t have a toaster oven how long should I bake it and what temperature and a regular oven