Jiffy Corn Muffin Mix

When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home. There are a number of recipes using the Jiffy Corn Muffin Mix included here

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

Ingredients

• 2/3 cup Bisquick baking mix
• 1/2 cup yellow cornmeal
• 3 tablespoons granulated sugar
• 1 egg
• 1/3 cup milk

Instructions

1. Combine Bisquick, corn meal and sugar.
2. Mix well with whisk.

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

MORE JIFFY CORN MUFFIN MIX RECIPES

Jiffy Corn Muffins

• 1 recipe Jiffy Corn Muffin Mix
• 1 egg
• 1/3 cup milk

Heat oven to 400 degrees F. Grease muffin pan or use paper baking cups.

Combine Jiffy Corn Muffin Mix with egg and milk (the batter will be slightly lumpy). Let batter rest for 3 or 4 minutes. Stir lightly before filling cups 2/3 full.

Bake for 15 to 20 minutes or until golden brown.

Makes 6 muffins

Jiffy Cornbread

• 1 recipe Jiffy Corn Muffin Mix
• 1 egg
• 1/3 cup milk

Mix all ingredients in an 8 inch microwaveable dish.

Microwave on HIGH for 4 minutes.

Baked Corn Casserole

• 1/2 cup (1 stick) butter
• 2 eggs
• 8 1/2 ounces drained whole corn
• 8 1/2 ounces cream style corn
• 1 cup sour cream
• 1 recipe Jiffy Corn Muffin Mix
• salt and pepper, to taste
• 1 cup shredded Swiss cheese

Mix all ingredients together.

Bake at 350 degrees F for 30 to 35 minutes in a glass baking dish.

Boston Market Cornbread

For an 8 inch square pan

• 1 recipe Jiffy Corn Muffin Mix
• 1 box Jiffy Mix Yellow Cake Mix

For a 9 x 13 inch pan

• 2 recipes Jiffy Corn Muffin Mix
• 1 box regular yellow cake mix

Mix all ingredients according to directions and combine the batters.

Bake at 350 degrees F until done. This takes about 30 minutes. Test for doneness.

Servings: 4

Shrimp Cornbread Dressing

• 2 recipes Jiffy Corn Muffin Mix
• 4 cups peeled and de-veined shrimp
• 1 cup butter
• 2 large onions, diced
• 1 large bell pepper, diced
• 1 cup celery, diced
• 1 can cream of mushroom soup
• 1 can cream of shrimp soup

Mix 2 recipes Jiffy Corn Muffin Mix, 1 egg and 1/3 cup milk together Mix all in an 8 inch microwaveable dish.

Microwave on HIGH for 4 minutes. Set aside.

Sauté onions, bell pepper, celery, and shrimp in a skillet, then grind in a food processor.

Crumble cornbread into a large bowl, then add remaining ingredients. Mix well and season to taste.

Spray a 13 x 9 inch baking dish with Pam. Pour mixture into baking dish and bake at 350 degrees F for 1 hour or until golden brown.

Tamale Bits

• 1 recipe Jiffy Corn Muffin Mix
• 2 eggs, divided
• 1/2 cup milk
• 2 (10 ounce) cans enchilada sauce
• 1/2 tespoon salt
• 2 tablespoons diced onion
• Dash pepper
• 1 1/2 pounds ground beef
• 1 teaspoon garlic powder
• 1/2 cup shredded Monterey Jack cheese

Heat oven to 400 degrees F. Grease an 8 inch square pan.

Blend Corn Muffin Mix, 1 egg and milk until well mixed. Pour into prepared pan and bake for 20 minutes.

Remove pan from oven; cool and crumble into bits.

Reduce oven temperature to 350 degrees F.

Combine cornbread crumbs, remaining egg, 1/2 cup enchilada sauce, salt, onion, pepper,ground beef and garlic powder, mixing well. Shape into 1 inch balls and place in shallow baking pan.

Bake uncovered for 20 minutes at 350 degrees F.

In a saucepan, heat remaining enchilada sauce. Top cooked meatballs with sauce, and sprinkle with Montery Jack cheese.

Serve hot over rice or noodles.

Corn Dogs

• 1 recipe Jiffy Corn Muffin Mix
• 2/3 cup all-purpose flour
• 1 egg
• 1/4 teaspoon cayenne pepper
• 1 cup milk
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1 to 1/2 pounds hot dogs (I prefer kosher all-beef)

Heat deep fryer oil to 375 degrees F.

Mix all ingredients except hot dogs together until well blended.

Pour batter into a drinkling glass large enough to dip hot cogs. Dip hot dogs into batter and deep fry for about 3 minutes.

Drain on absorbent paper towels.

Serve while still warm with favorite condiment.

Corn Casserole

• 1 recipe Jiffy Corn Muffin Mix
• 1 can creamed corn
• 2 cans whole kernel corn, drained
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup grated Monterey Jack or Cheddar cheese

Heat oven to 350 degrees F. Grease a 9 inch square or round pan.

In a large bowl, stir together all the corn, corn muffin mix, sour cream and melted butter.

Pour into prepared pan.

Bake for 45 minutes or until golden brown.

Remove from oven, sprinkle with grated cheese. Return to oven for 10 minutes.

Attribution

Photo credit: 121787183@N07 / CC BY