l not -l wrote in rec.food.cooking:

>
> 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.

Yup. I know how to make the real stuff too (I use much more fat and
bake it in a cast iron frying pan in the oven) but i still like the
northern jiffy mix now and again.

I will add though you can seriously throw off a recipe if it says to
serve with cornbread and you use the wrong one. They seldom will mean
jiffymix type (exceptions are a cornbread and milk with sweetner and
fruit).


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