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

On Dec 31, 6:01*pm, 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

>
>
Or to use it up instead of tossing it (yes, it's cheaply priced) you
could have added more cornmeal to cut the sweetness.

On Dec 31, 7:01*pm, 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

Now my mom, who grew up on a farm and made things like biscuits and
cornbread from scratch, buys it all the time. She likes it. She
bakes it in a cast iron skillet that's seasoned with bacon grease.

wrote:

>Now my mom, who grew up on a farm
> and made things like biscuits and
> cornbread from scratch, buys it all the
> time. She likes it. She bakes it in a cast
> iron skillet that's seasoned with bacon
> grease.

I like it too and have used it for many main dishes, and a corn
casserole in particular that is so good, and even corn bread with green
chilies, onion, broccoli, cheese, etc. and it's wonderful. I like sugar
in my corn bread though, as to me is "blah" without it.

Judy

"jmcquown" > wrote in message
...
>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.

That's the stuff my parents like. I don't like sweet cornbread myself. I
got it a couple of times at Marie Callendars and it was so sweet I couldn't
eat it.

"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>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.
>
> That's the stuff my parents like. I don't like sweet cornbread myself. I
> got it a couple of times at Marie Callendars and it was so sweet I
> couldn't eat it.

I don't care for sweet cornbread at all. When I worked at a school, we made
sweet cornbread with melted butter and brown sugar poured over it. Yuck.

Cheri

Cheri wrote:
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> 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.
>>
>> That's the stuff my parents like. I don't like sweet cornbread
>> myself. I got it a couple of times at Marie Callendars and it was
>> so sweet I couldn't eat it.
>
> I don't care for sweet cornbread at all. When I worked at a school,
> we made sweet cornbread with melted butter and brown sugar poured
> over it. Yuck.

Oh ack! It does seem that people are more picky about their cornbread than
anything else. The best I ever had came from QFC. I would treat myself to
a piece of that and their awesome salad bar every Friday when I wasn't
working late. Sadly they no longer have that cornbread and their salad bar
is anything but awesome!

This stuff was very dense and moist and not at all sweet. They seemed to
use a very coarse grind of corn. They wrapped each piece in plastic and
topped it with a packet of honey (which I did not eat) and a pat of real
butter. It was sooo good I ate it at room temperature.

I wish I could find a recipe for the kind I made for Angela. I used to buy
a mix and I think all I added was water and oil. It had no dairy or eggs
and was not sweet at all. There was no kind of additional flour either.
Just all cornmeal and leavening.

On 12/31/2012 10:38 PM, wrote:
> On Dec 31, 6:01 pm, 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
>
>>
>>
> Or to use it up instead of tossing it (yes, it's cheaply priced) you
> could have added more cornmeal to cut the sweetness.
>
I didn't toss it. I added lots of salt to the batter until it almost
tasted like cornbread. I *did* think about adding cornmeal but it would
have required a lot of it. Then the texture would be off. It probably
would have required another egg, possibly more milk. I'm not going to
waste much time doctoring up a 25 cent box of Jiffy mix.

Jill

On 1/1/2013 9:23 AM, 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


That Jiffy type of sweet cornbread was the only kind I ever had until I
moved to TX. Becca's cornbread (cooked in a cast iron skillet) is
nowhere near as sweet.

I like them both... the Jiffy type is good as a muffin or by itself and
the Southern kind is good when you eat it with a meal instead of bread
or rolls.

Different strokes.

George L

On 1/1/13 11:25 AM, George Leppla wrote:

> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.

Yep -- me too. I like sweet cornbread. When I use a box of Jiffy, I
always add a half-cup of frozen corn.

-- Larry

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

jmcquown wrote in rec.food.cooking:

> 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.

Grin, it's more a new englanders version of what cornbread is supposed
to be like and i actually like it since i grew up with it. Mom would
add raisens and bake it up as a sort of dessert almost item.

--

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).


--

In article >,
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

<whispers> I like it.
--
Barb,
http://www.barbschaller.com, as of December 23, 2012.

I grew up with unsweetened cornbread, so that is what I prefer. Sweet
cornbread just doesn't work with beans and greens. That said, my husband
and boys like Jiffy corn muffins. I keep that cheap little box around
for some quick muffins to round out a skimpy dinner, especially if the
dinner is baked in the oven.

Tara

l*not*-l wrote:

>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.

Well, guess that explains it then, as I live about as far North as one
can get, and have never been down South, so for me, cornbread/muffins
taste 'blah' to me without any sugar. My mother always made them from
scratch and was sugar in the batter, so that's the way I like it best.
I will use a Jiffy mix in a pinch for certain things though, but not for
just regular corn bread, or muffins. I like Albertson's yellow cornmeal
and the recipes on the box..that call for some sugar added. Don't want
any dry, tasteless cornbread!

Judy

I forgot to mention that Jiffy mix does make tasty waffles. Follow the
waffle directions on the side of the box. They are delicious topped with
blueberries.

Also, it wouldn't be Thanksgiving in my house without Jiffy corn
casserole.

Tara

On 12/31/2012 10:33 PM, Judy Haffner wrote:
>
> wrote:
>
>> Now my mom, who grew up on a farm
>> and made things like biscuits and
>> cornbread from scratch, buys it all the
>> time. She likes it. She bakes it in a cast
>> iron skillet that's seasoned with bacon
>> grease.
>
> I like it too and have used it for many main dishes, and a corn
> casserole in particular that is so good, and even corn bread with green
> chilies, onion, broccoli, cheese, etc. and it's wonderful. I like sugar
> in my corn bread though, as to me is "blah" without it.
>
> Judyor
>


I like it, too. The texture isn't too dry or "sandy" and the flavor is
good even with added chiles or craisins.

gloria p

On 1/1/2013 12:33 AM, Judy Haffner wrote:
>
> wrote:
>
>> Now my mom, who grew up on a farm
>> and made things like biscuits and
>> cornbread from scratch, buys it all the
>> time. She likes it. She bakes it in a cast
>> iron skillet that's seasoned with bacon
>> grease.
>
> I like it too and have used it for many main dishes, and a corn
> casserole in particular that is so good, and even corn bread with green
> chilies, onion, broccoli, cheese, etc. and it's wonderful. I like sugar
> in my corn bread though, as to me is "blah" without it.
>
> Judy
>
I add a *little* sugar to my homemade cornbread. Not enough to make it
taste like cake! This stuff was like shortcake, not cornbread.

Jill

On 12/31/2012 2:01 PM, 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

The cornbread that's popular over here is barely corny and hardly bread.
I was introduced to this back in the seventies when my girlfriend (now
wife) cajoled me to go with her to the Mormon reading center for a
rendezvous with her friend who passed the recipe on to me. I might have
been some kind of sacred Mormon document for all I know because there
seemed to a lot of secrecy involved. Anyway I can't keep this a secret
any longer and here's the recipe.

Hawaiian Cornbread

3 cups Bisquick
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1 cup melted butter
1 cup sugar
1 1/4 C milk
3 eggs

Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.

On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> wrote:

>On 12/31/2012 2:01 PM, 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
>
>The cornbread that's popular over here is barely corny and hardly bread.
>I was introduced to this back in the seventies when my girlfriend (now
>wife) cajoled me to go with her to the Mormon reading center for a
>rendezvous with her friend who passed the recipe on to me. I might have
>been some kind of sacred Mormon document for all I know because there
>seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>any longer and here's the recipe.
>
>Hawaiian Cornbread
>
>3 cups Bisquick
>1/4 cup cornmeal
>2 1/2 teaspoons baking powder
>1 cup melted butter
>1 cup sugar
>1 1/4 C milk
>3 eggs
>
>Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.

A *cup* of butter? Really? 1/4 cup? 1 T?

I like a heart attack as much as the next guy-- but that sounds like
it might not firm up for a few days.<g>

You got my attention with the Bisquick, though-- I'm liable to have
to try that. [just noticed the full cup of sugar, too!-- Starts to
sound like a cookie to me. I like cookies.]

Jim

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

>
> On 1-Jan-2013, "cshenk" > wrote:
>
> > 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).
>
> I can't think of any recipe I've ever served "the wrong" cornbread
> with. Perhaps because the recipes I serve with cornbread are pretty
> much those of the same region as the cornbread so they are well
> matched.

Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).

--

On 1/1/2013 5:23 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> On 1-Jan-2013, "cshenk" > wrote:
>>
>>> 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).
>>
>> I can't think of any recipe I've ever served "the wrong" cornbread
>> with. Perhaps because the recipes I serve with cornbread are pretty
>> much those of the same region as the cornbread so they are well
>> matched.
>
> Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).
>
Depends on how hot that chili is... might need the sweetness of the
Jiffy Mix to offset the heat Then again, I've never understood
making chili (or any food) so searingly spicy/hot you can't taste what
you're eating.

Jill

On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> > wrote:
>
>> The cornbread that's popular over here is barely corny and hardly bread.
>> I was introduced to this back in the seventies when my girlfriend (now
>> wife) cajoled me to go with her to the Mormon reading center for a
>> rendezvous with her friend who passed the recipe on to me. I might have
>> been some kind of sacred Mormon document for all I know because there
>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>> any longer and here's the recipe.
>>
>> Hawaiian Cornbread
>>
>> 3 cups Bisquick
>> 1/4 cup cornmeal
>> 2 1/2 teaspoons baking powder
>> 1 cup melted butter
>> 1 cup sugar
>> 1 1/4 C milk
>> 3 eggs
>>
>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> A *cup* of butter? Really? 1/4 cup? 1 T?
>
> I like a heart attack as much as the next guy-- but that sounds like
> it might not firm up for a few days.<g>
>
> You got my attention with the Bisquick, though-- I'm liable to have
> to try that. [just noticed the full cup of sugar, too!-- Starts to
> sound like a cookie to me. I like cookies.]
>
> Jim
>
Sounds more like cake to me. I can't imagine putting a cup of sugar in
cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
the grocery store also very sweet?

Jill

On 1/1/2013 2:03 PM, Melba's Jammin' wrote:

> jmcquown > wrote:

>> 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
>
> <whispers> I like it.


About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
again a few years ago, and I love it. We grow, we change.

Becca

On Jan 1, 12:24*pm, "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.
>
> --
>
> Change Cujo to Juno in email address.

I don't like cornbread period, but I would have thought sugar in
cornbread would have been more of a Southern thing since Southerners
are known for using a lot of sugar. My mom grew up in Breckenridge
County, Kentucky and she likes a little sugar in her cornbread. My
day grew up in the west end in Louisville and he doesn't like any
sugar in his cornbread. Maybe heritage has something to do with it.
My mom's roots are Irish. My dad's are German.

jmcquown wrote in rec.food.cooking:

> On 1/1/2013 5:23 PM, cshenk wrote:
> > l not -l wrote in rec.food.cooking:
> >
> > >
> >>On 1-Jan-2013, "cshenk" > wrote:
> > >
> > > > 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).
> > >
> > > I can't think of any recipe I've ever served "the wrong" cornbread
> > > with. Perhaps because the recipes I serve with cornbread are
> > > pretty much those of the same region as the cornbread so they are
> > > well matched.
> >
> > Probably! Try Jiffymix with Texas Chili though for a mismatch
> > (grin).
> >
> Depends on how hot that chili is... might need the sweetness of the
> Jiffy Mix to offset the heat Then again, I've never understood
> making chili (or any food) so searingly spicy/hot you can't taste
> what you're eating.
>
> Jill

Me either. I've seen folks brag how hot their chili is. I could care
less. Food is about flavor, not heat. My personal take is if the chili
is so hot i need a sweet jiffy mix to make it edible, then the chili is
a bad one.


--

jmcquown > wrote:

>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>> > wrote:
>>
>>> The cornbread that's popular over here is barely corny and hardly bread.
>>> I was introduced to this back in the seventies when my girlfriend (now
>>> wife) cajoled me to go with her to the Mormon reading center for a
>>> rendezvous with her friend who passed the recipe on to me. I might have
>>> been some kind of sacred Mormon document for all I know because there
>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>> any longer and here's the recipe.
>>>
>>> Hawaiian Cornbread
>>>
>>> 3 cups Bisquick
>>> 1/4 cup cornmeal
>>> 2 1/2 teaspoons baking powder
>>> 1 cup melted butter
>>> 1 cup sugar
>>> 1 1/4 C milk
>>> 3 eggs
>>>
>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>
>> A *cup* of butter? Really? 1/4 cup? 1 T?

-snip-
>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>the grocery store also very sweet?

Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
any pineapple in it. . . best served with Spam, I presume.<G>]

Jim

On Tue, 01 Jan 2013 17:22:59 -0600, Ema Nymton >
wrote:

> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
> again a few years ago, and I love it. We grow, we change.

You and I are on different tracks. I used to love the cornbread Jiffy
mix, now it's so-so to me. It's a little too sweet for my tastes, but
I don't like Southern style either because it's not sweet enough for
me. I like my cornbread with some white flour and sugar but not so
much that it could be mistaken for cake, which is the style of
cornbread that I was served in New England.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 1/1/2013 12:17 PM, Jim Elbrecht wrote:
> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> > wrote:
>
>> On 12/31/2012 2:01 PM, 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
>>
>> The cornbread that's popular over here is barely corny and hardly bread.
>> I was introduced to this back in the seventies when my girlfriend (now
>> wife) cajoled me to go with her to the Mormon reading center for a
>> rendezvous with her friend who passed the recipe on to me. I might have
>> been some kind of sacred Mormon document for all I know because there
>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>> any longer and here's the recipe.
>>
>> Hawaiian Cornbread
>>
>> 3 cups Bisquick
>> 1/4 cup cornmeal
>> 2 1/2 teaspoons baking powder
>> 1 cup melted butter
>> 1 cup sugar
>> 1 1/4 C milk
>> 3 eggs
>>
>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> A *cup* of butter? Really? 1/4 cup? 1 T?
>
> I like a heart attack as much as the next guy-- but that sounds like
> it might not firm up for a few days.<g>
>
> You got my attention with the Bisquick, though-- I'm liable to have
> to try that. [just noticed the full cup of sugar, too!-- Starts to
> sound like a cookie to me. I like cookies.]
>
> Jim
>

I couldn't believe it myself. I'm glad that it's as audacious a recipe
today as it was back in 1975. There's no way that I could make this today.

On 1/1/2013 6:44 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 1/1/2013 5:23 PM, cshenk wrote:
>>> l not -l wrote in rec.food.cooking:
>>>
>>>>
>>>> On 1-Jan-2013, "cshenk" > wrote:
>>>>
>>>>> 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).
>>>>
>>>> I can't think of any recipe I've ever served "the wrong" cornbread
>>>> with. Perhaps because the recipes I serve with cornbread are
>>>> pretty much those of the same region as the cornbread so they are
>>>> well matched.
>>>
>>> Probably! Try Jiffymix with Texas Chili though for a mismatch
>>> (grin).
>>>
>> Depends on how hot that chili is... might need the sweetness of the
>> Jiffy Mix to offset the heat Then again, I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
>> Jill
>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
>
>
On this ng it seems to be a "guy" thing. If you need that much heat the
chili (or whatever) is probably very bad.

That reminds me of a funny story, though. My ex-husband didn't believe
the tiny Thai chili peppers my father grew could *possibly* be hot.
(Dad was just growing them in a pot as a pretty ornamental plant.) We
warned my ex- but no. He just had to pick one and took a bite... "He
said see? It's not..." <gasp> "OMG..." <gasp> (laughing)

Jill

On 1/1/2013 6:41 PM, wrote:
> On Jan 1, 12:24 pm, "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

Yes, as I said, I'll stick with my tried and true recipe from now on.

>> --
>>
>> Change Cujo to Juno in email address.
>
> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar.

That's a rather strange notion. I haven't found Southerners are more
prone to sugar than anyone else. Just like not all vegetables cooked by
Southerners are boiled to death.

My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.
>
I add *maybe* one Tbs. of sugar to my cornbread. I've lived in the
Southern US all of my adult life. I've never added a lot of sugar to
anything. (Of course you could be thinking of that sweet potato pie
with marshmallows or something like that. I've never cooked like that.)

The one time I had something that tasted similiar to this Jiffy Mix, I
was in Boston on a business trip. I met up with a friend who was born
and raised in the South. We stopped in to have a beer at a pub. They
were passing out cornbread (of all things!) to the patrons. She said,
"You won't like it." She was absolutely right. Very sweet cornbread is
a Northern concoction.

Jill

On 1/1/2013 7:36 PM, sf wrote:
> On Tue, 01 Jan 2013 17:22:59 -0600, Ema Nymton >
> wrote:
>
>> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
>> again a few years ago, and I love it. We grow, we change.
>
> You and I are on different tracks. I used to love the cornbread Jiffy
> mix, now it's so-so to me. It's a little too sweet for my tastes, but
> I don't like Southern style either because it's not sweet enough for
> me. I like my cornbread with some white flour and sugar but not so
> much that it could be mistaken for cake, which is the style of
> cornbread that I was served in New England.
>
Yep! That's the kind of cornbread I was served in Boston. It was
cake-like. All the more reason to make it at home, the way you like it.
Cornbread is drop dead simple to make the way you like it. That's why
I'm going to stick with my from scratch recipe rather than succumb to
Jiffy Mix ever again.

I still don't remember ever buying this Jiffy Mix. Who knows, maybe it
was something my mother bought. (I'm always finding things in this
house.) She sure wasn't the sort to bake cornbread from scratch. LOL I
love my mother to this day but she would be the first one to tell you
she hated to cook.

I still remember the first time I tasted cornbread. I was about 8 and
we were living in Virginia. Mom bought one of those mixes that came
with a little tinfoil pre-fab "baking pan". I cannot remember the
brand. She was so proud she'd found a new instant thing. LOL "I'm
going to make cornbread!" I remember thinking it was sort of cake-like.
I didn't taste *real* cornbread until many years later. I prefer the
latter

Jill

On Jan 1, 4:35*pm, jmcquown > wrote:
>
> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>
> >> Hawaiian Cornbread
>
> >> 3 cups Bisquick
> >> 1/4 cup cornmeal

>
> > Jim
>
> Sounds more like cake to me. *I can't imagine putting a cup of sugar in
> cornbread. *Then again, isn't that 'Hawaiian bread' rounds they sell at
> the grocery store also very sweet?
>
> Jill
>
>
It sounds like cake to me as well. I've seen recipes like this before
with waaaaay too much flour (flour doesn't belong in cornbread to my
way of thinking) and I think they really don't like/want cornbread.
They want cake but are trying to disguise it with cornmeal.

On Jan 1, 5:44*pm, "cshenk" > wrote:
>
> jmcquown wrote in rec.food.cooking:
>
> > Depends on how hot that chili is... might need the sweetness of the
> > Jiffy Mix to offset the heat *Then again, I've never understood
> > making chili (or any food) so searingly spicy/hot you can't taste
> > what you're eating.
>
> > Jill
>
> Me either. *I've seen folks brag how hot their chili is. *I could care
> less. Food is about flavor, not heat. *My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
>
>
^5!

So glad to enjoy this discussion. I made baked hushpuppies to go with our
black-eyed peas today. They were good but not great. I suspect that my
cornmeal had been sitting in a freight car in a parking lot for a couple of
years. Anyone have a source for stone-ground corn meal that's fresh?
Getting popping corn from a fresh source has given me happy success with
caramel corn and other good snacks. I'm thinking beginning with this
season's corn meal might give me the edge I want. Polly

On Tue, 01 Jan 2013 22:11:41 -0500, jmcquown >
wrote:

> I still remember the first time I tasted cornbread. I was about 8 and
> we were living in Virginia. Mom bought one of those mixes that came
> with a little tinfoil pre-fab "baking pan". I cannot remember the
> brand. She was so proud she'd found a new instant thing. LOL "I'm
> going to make cornbread!" I remember thinking it was sort of cake-like.
> I didn't taste *real* cornbread until many years later. I prefer the
> latter

I remember those pans, but the mix we had a pretty good coffee cake
with streusel topping for us Northerners. I can't remember the brand
either, but it was probably Betty Crocker.

--
Food is an important part of a balanced diet.

On Tue, 1 Jan 2013 21:33:00 -0600, "Polly Esther"
> wrote:

> So glad to enjoy this discussion. I made baked hushpuppies to go with our
> black-eyed peas today. They were good but not great. I suspect that my
> cornmeal had been sitting in a freight car in a parking lot for a couple of
> years. Anyone have a source for stone-ground corn meal that's fresh?
> Getting popping corn from a fresh source has given me happy success with
> caramel corn and other good snacks. I'm thinking beginning with this
> season's corn meal might give me the edge I want. Polly

I hate saying this, but try your local health food store. When I was
looking for polenta, it turned out that the health food store got
theirs from a local vendor I didn't even know existed.

--
Food is an important part of a balanced diet.

"sf" <> wrote > On Tue, 1 Jan 2013 21:33:00 -0600, "Polly Esther"
> <> wrote:
>
>> So glad to enjoy this discussion. I made baked hushpuppies to go with
>> our
>> black-eyed peas today. They were good but not great. I suspect that my
>> cornmeal had been sitting in a freight car in a parking lot for a couple
>> of
>> years. Anyone have a source for stone-ground corn meal that's fresh?
>> Getting popping corn from a fresh source has given me happy success with
>> caramel corn and other good snacks. I'm thinking beginning with this
>> season's corn meal might give me the edge I want. Polly
>
> I hate saying this, but try your local health food store. When I was
> looking for polenta, it turned out that the health food store got
> theirs from a local vendor I didn't even know existed.
Such a good suggestion for most - but the only thing local here in The Swamp
is a feed store and moonshiners. I reckon the shiners know the best source
of corn but I really would like an online source for freshly ground
cornmeal. Polly

On Tuesday, January 1, 2013 11:24:57 AM UTC-6, 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.
>
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