Did I ever think that I would buy a box of Jiffy mix? That very cheap, small, blue box that sits on the grocery store shelf collecting dust–no way! Well my dear reader I changed my tune several years ago after eating a rather unimpressive meal at a chain restaurant. The only food on my plate that I really enjoyed was the cornbread. I liked it so much that I told the server I thought it was delicious. Over her shoulder, as she was walking off with our empty plates, she mentioned that Jiffy was responsible for the cornbread. WHAT?! Yep, I learned through this very nice gal that it was just 1:1 ratio of Jiffy cornbread mix and Jiffy white cake mix-made according to the recipe the boxes. I wasn’t sure that I believed her, so I stopped at the store and tried it for myself. She wasn’t making it up! So easy and really delicious on its own or with chili or stew. Guests just rave over my cornbread…even the VEGAN version!! Thank you Jiffy!!
Servings 8 (?)
1 box Jiffy cornbread mix
1 box Jiffy white cake mix
1/3 c milk
1/2 c water
Mix all ingredients together. Try not to eat too much of the batter! Pour into a greased baking pan. Bake according to the time/temp provided on the box.
Alterations to this recipe:
For spicy cornbread: add chopped green chilis, japs, or hotter pepper as you like!
Corny cornbread: add frozen or canned corn. You will want to cut back on the water that you add to the mix if you use corn or it will take forever to cook and have an odd texture. Throw some cheese on top to make it really good!
For vegan cornbread: Skip the eggs. Replace the milk with soy milk. In a separate bowl mix together 2 T ground flax seed and 2 T water. Let sit for a minute or two. The consistency should be similar to egg, if not adjust the water/ground flax seed accordingly. Add to the mix and follow the remainder of the prep directions according to the box. I absolutely LOVE the vegan cornbread! The flax seed gives the sweet mix a nutty flavor and helps keep the cornbread nice and moist! YUM!