On Tuesday, January 1, 2013 11:24:57 AM UTC-6, l not -l wrote:
> On 31-Dec-2012, jmcquown > wrote:
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>
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> > I had a hankering for cornbread or corn muffins but I really didn't
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> > feel
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> > like making it from scratch. (I know, it's not difficult. I make
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> > cornbread a lot.)
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> >
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> > I had this box of Jiffy corn muffin mix in the pantry. I figured I
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> > may
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> > as well use it. Now I remember why it's awful! Way too much sugar.
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> >
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> > From now on I'll stick to the from scratch recipe I've been using for
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> >
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> > years. I don't even recall buying that box of muffin mix.
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> >
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> > Jill
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> Jiffy is a northern product and caters to those who think cornbread
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> should contain sugar. The only mix I have used that is decent is Martha
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> White brand; a Tennessee brand that reflects a southern view of what
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> cornbread should be - no sugar added.
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>
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> Mostly, prefer cornbread to corn muffins and make from scratch; that is
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> what I prefer and it is just as easy as boxed mix. 2 cups of medium or
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> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
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> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
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> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
But Jiffy is "America's Favorite." It's right up there with Kraft Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!), Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to whether you like the crap with the sugar and hydrogenated lard, or the crap without the sugar, and with hydrogenated soy oil. Anybody who is too f-ing lazy to make cornbread from scratch--when the alternative is either of those junk brands--ought to hang up his/her apron and stick to TV dinners.

--Bryan