The ingredients in this product include wheat flour, degerminated yellow corn meal, sugar, lard (preserved with hydrogenated lard, BHT, and citric acid), and less than 2% of baking soda, tricalcium phosphate, sodium acid pyrophosphate, monocalcium phosphate, salt, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, and wheat starch. 2 3/4 cups of shredded or cubed sharp cheddar cheese. Whether you're creating a dessert, main course, or appetizer, this mix offers convenience and simplicity, allowing you to enjoy more quality time with your family at the dinner table.Įnhancements for a More Savory Jiffy Cornbread (Mix and match any of the following ingredients.) 14 to 6 slices of cooked, crumbled bacon or 1/2 cup of cooked breakfast sausage. The versatile "JIFFY" Baking Mix serves as a great foundation for a variety of sweet or savory treats and dishes. The vegetarian variation now utilizes vegetable shortening, while the mixes otherwise remain identical. The sole distinction between our initial 1950 formula, known as the 'JIFFY' Corn Muffin Mix, and our latest 'JIFFY' Vegetarian Corn Muffin Mix lies in the type of shortening employed. The easy recipe for Corn Spoon Bread is a great way to use the copycat Jiffy mix and can be made in one 9×13-inch baking dish or two 9-inch pie plates.Is Jiffy baking mix the same as Jiffy corn muffin mix?
The homemade mix can be prepared in advance and stored in an airtight container in the fridge, where it will stay fresh for at least a month. This gives the rice flour in the GF blend extra time to absorb liquid from the batter and eliminates any grittiness than can be associated with gluten-free baked goods. Tip: When substituting gluten-free flour for all-purpose flour, I like to let the batter rest in the baking pan for 10 to 15 minutes before placing it in the oven. More recently, I’ve also used Bob’s Red Mill’s gluten-free 1-to-1 baking flour for a convenient and delicious option. Since then, I’ve served the dish countless times and no one can ever tell whether it’s been made with the store-bought or copycat mix.įor many years, I only used my gluten-free flour blend, which I concocted ten years ago when my dad developed a wheat allergy. After a specific request from a family member who missed this flavorful casserole after having to give up wheat products several years ago, I created a homemade version of the boxed muffin mix.
One item on the short list of ingredients is a small box of corn muffin mix, which made the much-loved recipe for corn spoon bread off limits for gluten-free family and friends. (I often pair it with another simple comfort food– Slow Roasted Whole Chicken–along with a salad or green veggie.) Plus, it tastes even better when reheated, making it an ideal recipe to take to a friend in need. The easy-to-make dish goes with seemingly everything, relies on pantry staples, can be made ahead, freezes well and– perhaps most importantly– is a consistent crowdpleaser.Ĭorn Spoon Bread, as it’s called, is a welcome addition to every holiday table from Thanksgiving through Easter as well as a convenient weeknight staple. One of the recipes from my own time-honored list is a cross between baked corn and cornbread that my friend Jen gave me shortly after I graduated from college. Most of us have a short list of recipes that, for one reason or another, we return to again and again. Homemade Jiffy corn muffin mix beats the boxed version any day, and it can be made gluten-free!
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