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    • Copycat Jiffy Cornbread Mix

      4 cups flour
      4 cups cornmeal
      2 cups nonfat dry milk
      3/4 cup sugar
      1/4 cup baking powder
      1 teaspoon salt

      Combine all until well blended.


      USE FOR CORN BREAD:
      Combine
      1/4 cup melted butter or margarine in 8" square pan while preheating oven to 425ºF
      1 egg, beaten
      1 cup water or milk
      2 1/3 cup Mix

      Stir just to blend. Pour into pan greased 8" round pan and bake about 18-20 min.


      USE FOR MUFFINS: Prepare batter as for Corn Bread and spoon into 12 greased medium muffin cups.

      USE FOR CHEESE CORN BREAD: After turning Corn Bread batter into pan, sprinkle with 1/2 c. shredded Cheddar cheese
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      Comments 4 Comments
      1. jmperez's Avatar
        how would i make the waffles out of this like i do the jiffy mix?
      1. Ktemple's Avatar
        I have just made a pan of this cornbread it is very good. I will be doing this again
      1. willowwend's Avatar
        Quote Originally Posted by jmperez View Post
        how would i make the waffles out of this like i do the jiffy mix?
        Hi jmperez. I think you may have two different Jiffy Mixes confused. This mix recipe is for the Jiffy Cornbread Mix, NOT the Jiffy Baking Mix.

        I had to read the name and recipe twice to make sure I didn't have them confused.

        Btw, if you want a mix recipe to use to make waffles (like the Jiffy Baking Mix), try the Copycat/Clone for Bisquick HERE.

        Did you know...The basic difference between a pancake and a waffle is the oil? Waffle mix has oil and the pancake mix does not. Because you use oil to make the waffle mix, the other wet ingredients (egg and milk) are adjusted.
      1. willowwend's Avatar
        First, let me tell you that I am NOT a cornbread fan. I will eat it sometimes, but not that often. I can't get past the gritty textures of most cornbread recipes. I use to tell my mom that if I wanted to eat sand, I'd go outside and get a spoonful (I grew up on the coast).

        I used this mix for the first time last night to make cornbread muffins to go with our supper (Cheesy South of the Border Soup), and I was very pleased with the outcome. The muffins were light, full of flavor (not sugar and salt), and went well with our dinner. I didn't feel like I was chewing sand, either!

        Now, I made 12 muffins (for Mom, my husband, & me) for dinner - there are only 2 left this morning! I'm not telling how many each of us ate on our own, but I will tell you that I ate more than one!

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