On Tue, 1 Jan 2013 17:24:57 GMT, "l not -l" > wrote:

>
>On 31-Dec-2012, jmcquown > wrote:
>
>> I had a hankering for cornbread or corn muffins but I really didn't
>> feel
>> like making it from scratch. (I know, it's not difficult. I make
>> cornbread a lot.)
>>
>> I had this box of Jiffy corn muffin mix in the pantry. I figured I
>> may
>> as well use it. Now I remember why it's awful! Way too much sugar.
>>
>> From now on I'll stick to the from scratch recipe I've been using for
>>
>> years. I don't even recall buying that box of muffin mix.
>>
>> Jill
>
>Jiffy is a northern product and caters to those who think cornbread
>should contain sugar. The only mix I have used that is decent is Martha
>White brand; a Tennessee brand that reflects a southern view of what
>cornbread should be - no sugar added.
>
>Mostly, prefer cornbread to corn muffins and make from scratch; that is
>what I prefer and it is just as easy as boxed mix. 2 cups of medium or
>coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
>teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
>tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.

For a mix, the wife and I like Gladiola yellow by Martha White. I
fully agree Jiffy is too sweet for our southern taste.
--
Mr.E