5 Ingenious Jiffy Mix Recipes That Are Even Better than Cornbread
It’s officially November, which for many of us means a schedule filled with social events — Friendsgiving, office potlucks, and family gatherings galore. That also means we’re left with little time for cooking. To get by, I like to lean on easy recipes that use pantry staples as well as common seasonal ingredients I already have on hand.
One of those staples? Jiffy Corn Muffin Mix. When I was growing up, Jiffy was always the shortcut baking mix my mom turned to. But believe it or not, Jiffy is incredibly versatile, and can be used to make so much more than muffins or cornbread. These five creative recipes prove it — and are perfect for weeknight dinner tables and holiday spreads alike.
5 (6-Ingredient) Recipes That Start with a Box of Jiffy Corn Muffin Mix
- The dry ingredients: Jiffy muffin mix already has the majority of dry baking ingredients mixed together, saving you time. Each of these recipes calls for either one or two (8.5-ounce) boxes.
- The wet ingredients: All Jiffy mix needs is a binding ingredient, like eggs, and a liquid ingredient, like milk, water, or even freshly squeezed fruit juice, for success. We’ve added in spices, herbs, and even veggies to create flavor-packed recipes.
- Pantry staples: Olive oil, salt, and pepper are not included in the six-ingredient count.
Cranberry-Orange Upside Down Cake
Heat the oven to 350ºF. Coat a 9-inch round cake pan with 1 tablespoon unsalted butter. Sprinkle 1/3 cup packed dark brown sugar, 2 cups fresh or thawed frozen cranberries, and the finely grated zest of 1 orange (about 1 tablespoon) onto bottom of pan. Whisk 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix, 2 large eggs, 2/3 cup freshly-squeezed orange juice (from 2 oranges), and 1/2 teaspoon kosher salt in a large bowl until just combined. Spread over cranberry mixture in an even layer. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool 3 to 4 minutes. Run a dinner knife around edge of cake, invert onto a platter. Serve warm or at room temperature.
Pumpkin Spoon Bread
Heat the oven to 375ºF. Coat a 1 1/2-quart baking dish (like an 8-inch round or square) with 1 tablespoon unsalted butter. Separate 3 large eggs. Whisk egg yolks, 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix, 1 cup thawed frozen corn kernels, 1 cup pumpkin purée, 6 tablespoons melted unsalted butter, and 1 teaspoon kosher salt in a large bowl. Beat egg whites with an electric mixer on medium-high speed or by hand until medium peaks form. Gently fold egg whites into cornmeal mixture until just combined. Transfer to baking dish, spread into an even layer. Bake until golden-brown and slightly puffed, 30 to 35 minutes. Let cool 5 minutes before serving.
Maple Corn Cakes
Whisk 1 (8.5-ounce) box Jiffy Corn Muffin Mix, 1/4 cup all-purpose flour, 2 lightly beaten large eggs, 1/2 cup thawed frozen corn kernels, 2 tablespoons maple syrup, and 1/2 teaspoon kosher salt in a large bowl. Melt a small pat of butter in a large nonstick skillet over medium-low heat until foaming. Drop 2-tablespoon scoops of the batter into the pan, about 9 to 10 per batch. Push each down slightly with a moistened finger. Cook until golden-brown, 3 to 4 minutes per side. Serve with more maple syrup.
Rosemary Sage Cornmeal Biscuits
Heat the oven to 425ºF. Line a baking sheet with parchment paper. Whisk 2 cups Jiffy Corn Muffin Mix (from two 8.5-ounce boxes), 1/4 cup all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon each chopped fresh rosemary and sage leaves. Sprinkle 6 tablespoons very cold, cubed unsalted butter onto cornmeal mixture. Pinch the butter into muffin mix with your fingers until pea-sized pebbles form. Add 1/3 to 1/2 cup cold buttermilk; stir with a spatula until just combined (the dough should be slightly tacky). Chill the dough for 10 minutes. Using two spoons, scoop about 1/4 cup portions of the dough onto the baking sheet about 1 inch apart (you’ll get 12 biscuits). Bake until golden-brown and cooked through, 10 to 12 minutes. Serve warm.
Scallion, Cheddar, Bacon Muffins
Heat oven to 350ºF. Line a standard 12-well muffin tin with paper liners or coat well with cooking spray. Whisk 1 (8.5-ounce) box Jiffy Corn Muffin Mix, 2 thinly sliced scallions, 1/4 cup shredded yellow cheddar cheese, 2 large eggs, 1/2 cup whole milk, and 4 pieces cooked, cooled, and chopped bacon in a large bowl. Divide mixture between muffin wells, filling each about 3/4 full. Bake until a toothpick comes out clean, 15 to 20 minutes. Let cool 10 minutes in the pan before serving.
Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.