Jiffy Corn Muffin Mix 24ct

by Jiffy

Product Features

• A midwest favorite since 1930
• Chelsea Mills stores and mills their own flour for the best cake mix at the best price
• The little blue box you grew up with
• Be sure to visit Hometown Favorites Storefront for hundreds of other hard to find food favorites

Product Description

The best value in the little blue box. Chelsea Mills has been producing fine milled products for over 100 years. Their philosophy of no commercial advertising and use of quality ingredients has made their muffin mixes the best value around. Try some today!

Product Details

• Item Weight: 6.5 pounds
• Shipping Weight: 14.4 pounds (View shipping rates and policies)
• ASIN: B0002IMTB8
• Average Customer Review: 3.9 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #89,716 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Why don't people read the whole page before giving a bad review?, May 7, 2006

By 

bleedingfreak (ohio) - See all my reviews

This review is from: Jiffy Corn Muffin Mix 24ct (Misc.)

If the last reviewer would of read the "Product Features" he would of noticed that this is for 24/8.5 oz boxes, not one box.

Anyway, this is really cheap corn bread mix that makes really good corn bread. It's a staple in my house. I'd recommend it.

4 of 4 people found the following review helpful:

5.0 out of 5 stars JIffy Corn Muffin Mix Is the Best!, May 17, 2008

By 

'MaryLou Cheatham "The Collard Patch" (Louisiana) - See all my reviews
(VINE VOICE)   

This review is from: Jiffy Corn Muffin Mix 24ct (Misc.)

Jiffy Corn Muffin Mix 24ct is a good buy. Jiffy Corn Muffin Mix is the best! As a Southern gal who is a serious cornbread cooker, I experiment with everything cornbread. I cook from scratch and with mixes. I have developed and collected a multiplicity of varied recipes for making cornbread many different ways. Many of these recipes are based on Jiffy Corn Muffin Mix.

For example, my sister Ruth gave me her recipe for Broccoli Bread, which is in my cookbook, Flavored with Love: Mary Lou's Family and Friends Can Cook. She heats her oven to 350 degrees. She melts a stick of butter in a baking pan and sets it aside. Then she stirs together a small box of frozen chopped broccoli, a small can of green chilis, 3 cups grated cheddar cheese, 3 eggs, a small box of Jiffy, a small chopped onion, and the cooled butter. She pours the ingredients into that baking pan and cooks it until done -- about 30 minutes.

Macaroni Bread is an unusual taste treat. It is in The Collard Patch, and it is wonderful with collards.

Macaroni Bread

The first day we talked about writing this book, Paul Elliott, the co-author, said, "Try making macaroni bread," I could not believe my ears! I am glad I took his advice. He has a good imagination.

Macaroni Bread

Ingredients
¼ cup (½ stick) unsalted butter
1 cup chopped red onion
1½ cups extra sharp shredded cheddar cheese
2 cups leftover cold macaroni (prepared according to package instructions)
2 teaspoon lemon juice
1 (8½-ounce) Jiffy package corn muffin mix
½ teaspoon baking soda
¼ to ½ teaspoon ground red pepper
2 eggs, beaten
½ cup milk
Non-stick cooking spray

Preparation
Preheat the oven to 400°.
Sauté the chopped onions in the butter for about 3 minutes.
Lightly toss the cheese, macaroni, and lemon juice.
In another bowl add the baking soda and red pepper to the muffin mix. Stir.
Stir the eggs and milk into the dry ingredients.
Spray and preheat he baking pan.
Add the cheese-macaroni mix to the batter. Stir just enough to mix the ingredients. Do not continue to stir until the ingredients are indistinct.
Spoon and smooth the mixture into the baking pan, spray the top with cooking spray.
Bake until a knife, fork, or toothpick inserted in the middle comes out clean, the corners are crusty, and the house smells delightful.

Equipment/Utensils
8" square baking pan * 2 or 3 Mixing bowls * Whisk

Many of my Southern friends say that Jiffy is a little too sweet for their taste, but if you put a plate of Jiffy muffins in front of them with some butter and some greens, they don't seem to know when to stop eating. Therefore, I have concluded that they really are not too sweet. We Southerners don't like to admit we sweeten our food, but we do!

Jiffy has been around since the 1930's, and I hope it continues to be around a long time.

When I'm enjoying Jiffy muffins, I don't think about calories. Just in case you do, here's some information: One sixth of a package, which is the equivalent of one muffin, has 150 calories; and a baked muffin according to the instructions on the box has 170 calories.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Other Uses, March 13, 2008

By 

MDtoMD "book addict" (Warren, Michigan, United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Jiffy Corn Muffin Mix 24ct (Misc.)

I also keep a stock of Jiffy Corn Muffin Mix in my house.

You can pour some of this mix into a glass, add an egg and then enough milk to get it to the consistency of thick pancake batter. If its too wet add more mix, and if too dry add more milk. Pour that into a skillet and in minutes you have a quick piece of cornbread to eat with lunck or dinner.

I have used the same mixture poured into bear shaped molds. Cook that in your skillet and serve with butter and the the syrup or preserves of your choice for a breakfast treat.

Pour a layer of this corn muffin mix (with egg and milk added) into the bottom of a casserole dish. Add instant sliced chedder potatoes, peas, chopped unions (dried or fresh), sliced mushrooms (optional), (spices (such as basil and thyme) and either beef or tuna. Then bake for an hour at 350. Notice if you use keep dried musrooms, onions, and the sliced dried cheesy potatoes of your choice in your home as well as powdered milk, this can be a fall back recipee if you havent gotten the chance to go to the store. The other bit I love about this is that once you pour all this into an oven safe dish right when you get home, you can do other things with that next hour. Then your oven beeps telling you that dinner is ready.

Also try baked corndogs. Pour a layer of mix (with milk and egg) into the bottom of a baking dish. Push the hotdogs of your choice into that mix evenly spaced. Bake at 350. You are in effect making corn dogs without frying. This also gives you control of what type of milk and meat to use. Feel free to add spice to this mix before it bakes (a bit of salt, barbaque powder, curry powder, masala, ground or chopped dried onion or garlic)

Anyway, you get the idea that this stuff is a work horse where you can get a bit creative. It also makes great cornbread and corn muffins. :)