Jiffy Cornbread Mix waffles

[trof]

Miz t. used a Jiffy waffle for the bottom crust on a Jalapeno Cheese Cornbread Crust turkey pot pie.

Jiffy batter for the top crust.
375 oven.
There was enough batter left over for another waffle.
We can't stop picking at it.
Dee-licious!!!

Jiffy: The Michigan-based muffin company doesn't pay for advertising for a few reasons, according to its CEO Howdy Holmes. First, he says the most "effective" way to sell your products to customers is through word-of-mouth. Second, by not paying for advertising the company can offer its muffin mix at significantly lower prices.

Git some!

[locks]

1. I've used Jiffy Cornbread mix

for many, many years and never get tired of it. It's good in a skillet on your camp stove too. Can remember when it was 10 cents a box.

[trof]

2. Family owned and operated.

Profit sharing too.
Good company.

[dixiegrrrrl]

4. Same here, used it for decades now.

And I bake it in a cast iron skillet in the oven, by heating the skillet first, adding butter to grease it with, then pouring the batter into it.
Makes a very crisp crunchy bottom crust that way.

"true" southern cornbread is "not supposed to" have sugar in it, but I love my Jiffy mix.

[pscot]

3. My blood glucose went up 60 points just reading that

[SheilaT]

5. Jiffy mixes can be hard to find.

Recently I went searching my local grocery stores and came up zip. Then, two days ago, I was back in one, and Hurray! Jiffy Cornbread mix was on the shelf, along with several other Jiffy Mixes.

50cents a box. I could make cornbread purely from scratch a little cheaper, but why bother? And I'm speaking as someone who makes all her cookies, cakes, and brownies from scratch.

[Major Nikon]

6. It's pretty easy to make

Here's the ingredients list from the box:

INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), contains less than 2% of each of the following: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.

The basic ingredients here are flour, corn meal, sugar, salt, baking soda, baking powder, and a saturated fat. The rest of the ingredients are preservatives, anti-caking agents, vitamin fortifications, and a starch used as a binding agent, all of which are unnecessary if you are making it from scratch. Baking soda is used both as a leavening agent and to correct the PH from acidic preservatives. It can be omitted in lieu of baking powder. You can omit most of the sugar if you don't like sweet corn bread, but use at least 2 tsp to aid browning.

The ingredient list can be reduced to:

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
2 tablespoons cold butter cut into small cubes
1 tablespoon baking powder
1/4 teaspoon salt

Mix all the ingredients in a food processor, stand or hand mixer to incorporate the butter.

From here you can just follow the directions on the box:

Yield 6-8 muffins depending on size. 1 Pkg. Jiffy Corn Muffin Mix; 1 Egg; 1/3 Cup milk. Preheat oven to 400 degrees. Grease muffin pans or use paper baking cups. Blend ingredients. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 or 4 minutes, restir before filling cups.) Fill muffin cups 1/2 full. Bake 15-20 minutes or until golden brown.

For best results mix wet ingredients together before adding to dry ingredients and stir only enough to blend the ingredients to form a lumpy batter.

[pinto]

7. I love it...use the mix to make chicken and dumplings.

Thick chicken casserole, bubbling hot. Then ice cream scoops of Jiffy Cornbread mix on top. Once they fluff up well, under the broiler to just brown the tops.