Mr. Big Food:
When I’m in a pinch, I’m a Jiffy corn bread and muffin guy. It’s the closest I’ve found to scratch corn breads I like. Plus, you can doctor up your Jiffy corn bread and muffins with some interesting add-ins, as shown below.
CORN BREAD VARIATIONS
MEXICAN CORN BREAD
Stir in 2 ½ C whole kernel corn (canned or frozen) or cream style corn, and 1 small can chopped green chilies, to 2 boxes of Jiffy corn bread or muffins. Prepare as package directs (although cooking time may need to be extended a bit). Alternatively, mix up one package corn muffin mix according to package directions, stir in 1 8 oz can sweet corn (drained) and 1C bell pepper, chopped fine, pour half the mixture into a greased baking pan, top with half of an 8 oz package shredded cheese, repeat layering with remaining batter and cheese,, and bake at 350o for about 45 minutes or until completely done.
GREEN ONION CORN BREAD
Stir in 1 bunch of green onions, sliced (both white and green parts) per box of Jiffy corn bread or muffin mix. Prepare as package directs.
BUTTERMILK CORN BREAD
Use buttermilk instead of sweet milk and prepare as package directs. Add ¼ tsp baking soda per box of Jiffy mix prepared.
JALAPENO CHEESE CORN BREAD
For 2 boxes Jiffy corn mix, prepare as package directs and add 1 C cream style corn, 3-4 pickled jalapeno peppers, chopped very fine, and 1 C shredded cheese. Add ½ tsp baking soda if replacing sweet milk with buttermilk.
BROCCOLI CORN BREAD
5 eggs, beaten well
1 medium onion, chopped fine
10 oz package frozen broccoli, thawed
2 C cottage cheese
1 ½ sticks butter, melted
2 packages Jiffy corn muffin mix
Preheat oven to 400o. Mix together eggs, onion, broccoli, and cottage cheese. Add melted butter and 1 package Jiffy mix at a time, beating well. (Mixture will be lumpy and stiff.) Pour into greased 9x13 inch pan and bake 40-45 minutes or until completely done in center.