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ISO recipe for dry Corn Muffin Mix (like Jiffy)

Last post Nov 14, 2004 10:36 PM by Jan2 . 5 replies.


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  • ISO recipe for dry Corn Muffin Mix (like Jiffy)
    I see many recipes calling for a corn bread mix (Jiffy brand I think). I can't seem to find a corn bread mix of any brand here in the British Columbia interior, also looked in Vancouver grocery stores a few weeks ago. So my question is - does anyone have a recipe for making their own mix?
    I would love to try Paula Deen's recipe for Corn Casserole, among others. I’ve posted this request on another board too. Thank you. Jan. Here is the recipe:
    Corn Casserole

    1 box corn muffin mix (Jiffy)
    1 can creamed corn (16 oz)
    1 can whole kernel corn (16 oz), drained
    1 cup sour cream
    1 stick butter, melted
    1 1/2 cups shredded cheddar cheese

    Preheat oven to 350. Stir all ingredients except cheese until mixed, put in greased 8 x 8 dish. Bake for 45 minutes or until golden brown. Remove from oven, top with cheddar. Return to oven for 5-10 minutes or until cheese melts. Let stand 5 minutes before cutting.

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  • RE: ISO recipe for dry Corn Muffin Mix (like Jiffy)
    Posted by: Sparrow_Sk_Can Posted on: 3/19/2003 7:31:05 PM
    #R1303535
    Homemade Corn Bread Mix
    Yield: 16 cups
    6 cups All-purpose flour
    6 cups Cornmeal
    2 cups Non-fat dry milk powder
    1 cup Sugar
    1/3 cup Baking powder
    2 tsp. Salt
    1 1/2 cups Shortening

    Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a
    covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
    (For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow
    mix to come to room temperature.)

    To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula. Makes 16 cups of mix.

    To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4
    tsp. dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
    once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425° F. degree over for 20-25 minutes for corn
    bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 muffins.

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  • RE: ISO recipe for dry Corn Muffin Mix (like Jiffy)
    Posted by: SEPTEMBER_MORN Posted on: 9/24/2004 9:07:14 AM
    #R4438168
    CORNBREAD MIX

    5 c. yellow cornmeal
    4 1/2 c. all-purpose flour
    2 c. nonfat dry milk powder
    1 1/4 c. sugar
    1/3 c. baking powder
    1 Tbsp. salt
    1 1/4 c. shortening that does
    not need refrigeration (like Crisco)

    Combine cornmeal, flour, nonfat dry milk powder and salt
    in large mixing bowl. Cut in shortening until mixture resem-
    bles coarse crumbs. Store in a covered airtight container up
    to six weeks. Stir; mix lightly before measuring to useCORNBREAD MIX

    5 c. yellow cornmeal
    4 1/2 c. all-purpose flour
    2 c. nonfat dry milk powder
    1 1/4 c. sugar
    1/3 c. baking powder
    1 Tbsp. salt
    1 1/4 c. shortening that does
    not need refrigeration (like Crisco)

    Combine cornmeal, flour, nonfat dry milk powder and salt
    in large mixing bowl. Cut in shortening until mixture resem-
    bles coarse crumbs. Store in a covered airtight container up
    to six weeks. Stir; mix lightly before measuring to use.
    Spoon mix lightly into measuring cup; level off with straight
    edge knife. Makes 15 cups.

    Corn Bread:
    2 1/2 c. corn bread mix
    2 eggs
    1 c. water or milk
    Place mix in a bowl. Beat together eggs and water or
    milk with a rotary mixer. Add to mix; beat with mixer just
    until smooth. Pour into greased 9 x 9 x 2-inch baking pan.
    bake at 425 degrees for 20 to 25 minutes or until done. Makes 9
    servings..
    Spoon mix lightly into measuring cup; level off with straight
    edge knife. Makes 15 cups.

    Corn Bread:
    2 1/2 c. corn bread mix
    2 eggs
    1 c. water or milk
    Place mix in a bowl. Beat together eggs and water or
    milk with a rotary mixer. Add to mix; beat with mixer just
    until smooth. Pour into greased 9 x 9 x 2-inch baking pan.
    bake at 425 degrees for 20 to 25 minutes or until done. Makes 9
    servings.
    You can also make muffins, but may not need as long a baking time.
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  • RE: ISO recipe for dry Corn Muffin Mix (like Jiffy)
    Posted by: Mellyissa_IL Posted on: 7/23/2002 1:13:02 PM
    #R480670
    Hi. I could have sworn I had seen a recipe similar to what you are in search of in a back issue of QC, but I may be wrong. Nonethless, I performed a search for you & came upon the proceeding recipes. Maybe they will help.

    CORNBREAD MUFFIN MIX
    4 c. unbleached flour
    4 c. yellow corn meal
    3/4 c. sugar
    1/4 c. baking powder
    1 c. vegetable shortening

    Combine dry ingredients, stirring well. Cut in shortening with pastry blender or fingers. Store in airtight container in a cool dry place. Makes 10-12 cups of mix.
    --TO MAKE MUFFINS:--

    2 2/3 c. above mix
    1 c. milk
    1 egg

    Beat egg and milk lightly. Stir into mix. Do not beat, it will lump. Spoon in 12 greased muffin tins about 2/3 full. Bake at 425 degrees for 15-20 minutes.

    Here is another recipe; however it lacks instructions on how to use it. Odd, huh?

    HOMEMADE MUFFIN MIX
    10 c. all-purpose flour
    1 1/2 c. sugar
    1/3 c. baking powder
    1 tbsp. salt
    2 3/4 c. shortening that does not
    require refrigeration

    In Fix-N-Mix bowl stir together flour, sugar, baking powder and salt. With 2 forks or pastry blender cut in shortening until mixture resembles coarse crumbs. Transfer mixture to Modular Mates Square 3. Apply Seal; store up to 6 weeks at room temperature or up 6 months in the freezer. (Allow frozen mix to come to room temperature before using.) Makes about 14 cups mix.

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  • RE: ISO recipe for dry Corn Muffin Mix (like Jiffy)
    bump
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  • RE: ISO recipe for dry Corn Muffin Mix (like Jiffy)
    Thanks to all of you.Your response was so fast!! I'll copy all of these recipes, pick one, and see how it works. I'll probably try it in the corn casserole recipe first, will let you know how it turns out. Thanks again. Jan.
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