Jiffy Corn Muffin Mix

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

Jiffy Corn Muffins

1 recipe (1 1/3 cups) Jiffy Mix
2 tablespoons vegetable oil or butter*
1 large egg
1/3 cup milk

1. Heat oven to 400 degrees F. Grease muffin pan or use paper baking cups.
2. Combine Jiffy Corn Muffin Mix with egg and milk (the batter will be slightly lumpy)
3. Add any optional ingredients desired. Let batter rest for 3 or 4 minutes. Stir lightly before filling cups 2/3 full.
4. Bake for 15 to 20 minutes or until golden brown.

If you want moister muffins, add 1/3 cup of melted butter instead of the 2 tablespoons vegetable oil or butter. Years ago the instructions on the box called for the melted butter.

Yield: 6 muffins

Jiffy Cornbread

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

1. Mix all ingredients in an 8 inch microwaveable dish.
2. Microwave on HIGH for 4 minutes.

Cheddar Jalapeño Corn Muffins

1 recipe Jiffy Corn Muffin Mix
1/3 cup milk
1 large egg
2 tablespoons melted butter
1/2 cup shredded Cheddar cheese
1 or 2 diced jalapeños (adjust to taste)

1. Heat oven to 375 degrees F. Grease muffin tin cups or use paper liners.
2. Mix the muffin mix, milk, egg and butter.
3. Fold in shredded cheese and jalapeños.
4. Divide batter into prepared muffin tins, filling each about 2/3 full.
5. Bake for 15 to 20 minutes until cooked through.

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

1. Mix all ingredients together.
2. Bake at 350 degrees F for 30 to 35 minutes in a glass baking dish.

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

1. Mix 2 recipes Jiffy Corn Muffin Mix, 1 egg and 1/3 cup milk together in an 8 inch microwaveable dish.
2. Microwave on HIGH for 4 minutes. Set aside.
3. Sauté onions, bell pepper, celery, and shrimp in a skillet, then grind in a food processor.
4. Crumble cornbread into a large bowl, then add remaining ingredients. Mix well and season to taste.
5. Spray a 13 x 9 x 2-inch baking dish with Pam. Pour mixture into baking dish and bake at 350 degrees F for 1 hour or until golden brown.

Cornbread Casserole

1 recipe Jiffy Corn Muffin Mix
1 cup sour cream
2 eggs
1/2 cup melted butter
1 cup corn kernels (optional)
1/2 cup granulated sugar (for sweeter version)

1. Heat oven to 350 degrees F. Grease a baking dish.
2. Mix all ingredients until smooth.
3. Pour into the prepared baking dish.
4. Bake for 30 to 35 minutes until golden.
5. Serve as a side dish.

Tamale Bits

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

1. Heat oven to 400 degrees F. Grease an 8 inch square pan.
2. Blend Corn Muffin Mix, 1 egg and milk until well mixed. Pour into prepared pan and bake for 20 minutes.
3. Remove pan from oven; cool and crumble into bits.
4. Reduce oven temperature to 350 degrees F.
5. 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.
6. Bake uncovered for 20 minutes at 350 degrees F.
7. In a saucepan, heat remaining enchilada sauce. Top cooked meatballs with sauce, and sprinkle with Monterey Jack cheese.
8. 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 (we prefer kosher all-beef)

1. Heat deep fryer oil to 375 degrees F.
2. Mix all ingredients except hot dogs together until well blended.
3. Pour batter into a drinking glass large enough to dip hot dogs. Dip hot dogs into batter and deep fry for about 3 minutes.
4. Drain on absorbent paper towels.
5. Serve while still warm with your favorite condiments.

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

1. Heat oven to 350 degrees F. Grease a 9-inch square or round pan.
2. In a large bowl, stir together all the corn, corn muffin mix, sour cream and melted butter.
3. Pour into the prepared pan.
4. Bake for 45 minutes or until golden brown.
5. Remove from oven, sprinkle with grated cheese.
6. Return to oven for 10 minutes.