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| I finally found the Jiffy Yellow Cake, and I want to make Jiffy Cornbread with it tomorrow for my grandson's 3rd birthday dinner here. I see all sorts of versions, some of which add more oil or melted butter, some pans are 9x9 while others use 9x13, and baking time is vague.
What is the best version???? We are having ribs, cornbread, green beans almondine, a salad or maybe Glenda's frozen Blueberry salad (if I don't need the pan for the cornbread), and potatoes of some kind or maybe corn on the cob. DD is bringing a Mickey Mouse birthday cake from Ralphs and we will down it with champagne. |
Follow-Up Postings:
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- Posted by iowagirl2006 (My Page) on Fri, Oct 12, 12 at 14:01
| I'm confused - Jiffy Cornbread mix and Jiffy Yellow cake mix are two entirely different things. If you want to make cornbread, you would need the cornbread mix. Maybe I am way out of the loop here though. |
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- Posted by sheilajoyce (My Page) on Fri, Oct 12, 12 at 14:35
| There is a recipe for cornbread that combines the two mixes that I am looking for. |
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- Posted by iowagirl2006 (My Page) on Fri, Oct 12, 12 at 14:41
| Ah - I see! I was confused and figured I was missing something! I use Jiffy Cornbread mix all the time for Cornbread Casserole...mmmm... I think I have seen it discussed here too, but it is the cornbread mix, butter, cream corn, sweet corn, and sour cream, and an egg. Mix it together and bake it. Almost a pudding/souffle like dish. Yum! |
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- Posted by sheilajoyce (My Page) on Fri, Oct 12, 12 at 14:44
| Yes, I want to save that for Thanksgiving dinner and just do the cornbread now. |
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| Sheila, just make EACH box according to the directions on EACH box, then combine the two in a big bowl. Bake as recommended on the box with the LOWEST temperature, then check it every 5 min. after that, if it doesn't test done with a toothpick. This is the recipe I make all the time - got the 'recipe' from Tippins restaurant MANY years ago. |
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- Posted by sheilajoyce (My Page) on Fri, Oct 12, 12 at 17:20
| What size pan???? |
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| 8x8" if you want thick, a 10x10" if you like it thinner. |
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| Since Jiffy cornbread is already so sweet and cake -like in texture, it will really be like a sweet cake when mixed with a regular cake mix. Won't it? Are you going to frost it, and if so, with what? I'm curious. |
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| Here it is, I had it saved at the KTGP Posted by kayjones (My Page) on Sat, Jul 31, 10 at 16:54 The one I am most complimented and know for is SO simple: One box of JIFFY cornbread mix Mix both boxes according to package directions, add the vanilla and bake for 45 minutes to 1 hour at 350 degrees - do a toothpick test at 45 minutes - it might not take a full hour in your oven. This cornbread is smooth and sweet - good with ham and beans, soup, salad - it can be frosted with icing for a not-so-sweet cake!!! I love it with honey butter and just honey, or a good jam - it's really comfort food. I have made this for all potluck occasions, visits to shut-ins and for my family - I always am requested to bring it or provide the 'recipe'. Posted by kayjones July 31, 2010
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| Not my recipe, but there are a few just like this when I did a search: 1 box Jiffy cornbread Instructions |
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| patti43 said she froze the blueberry salad in cupcake liners in muffin tins, and removed the liners when serving. |
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| Tee Hee, Joann - could you correct my grammar on that recipe, please? I am most complimented and know for (should read 'known for') |
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- Posted by sheilajoyce (My Page) on Fri, Oct 12, 12 at 21:22
| Yep, I plan to serve it with honey butter as well as plain butter. Thank you for the details, Kay. I shall make an effort to keep up with the Joneses and serve your delicious cornbread, hoping I get raves too. I appreciate your details. |
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- Posted by arkansas_girl (My Page) on Fri, Oct 12, 12 at 22:23
| Post back and let us know if they liked that type cornbread. I'm a savory cornbread person myself, I like the Mexican style. That just seems terribly sweet to me but to each his own. |
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| I believe Glenda's recipe is the one I use. It is a very good cornbread... I get lots of compliments. Slightly sweet, but not too much so. |
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