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How do you make your cornbread tasty ?

post #1 of 26
Thread Starter 

I ever liked the taste of cornbread. Now I am stuck wit 3 packages of Jiffy Corn muffin mix I got as a gift.

How can I make it edible ?

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #2 of 26
I like cornbread so I'm not sure how to help there. It can be used as a catfish fry - dredge fish in mustard then dry cornbread mix, make hush puppies, corn dogs, Johnny cakes - fry batter like pancakes.. make stuffing.. lots can be done but all will taste like cornbread cept for the fish fry
post #3 of 26

Firstly, it depends what you don't LIKE about it. If it's the cornmeal taste itself, you're probably screwed. lol

If however its the sweetness combined with the cornmeal you don't like (like me) sometimes making it sweeter

gets it done. Like adding brown sugar, or molasses or maple syrup, etc.

You can also use the Jiffy as an ingredient in things like breads, cakes & cookies, adding a box of cake

mix, or pumpkin puree, things like that.

 

Such as:

 

Jiffy Pumpkin Bread
2 cups “JIFFY”  Mix
1/3 cup cooking oil
1 cup sugar
1 & 1/2 tsp. cinnamon
1 tsp. nutmeg
2 eggs
1 cup pumpkin puree or pumpkin pack

350° oven. Grease/flour a 9x5″ loaf pan. Combine oil, sugar & spices. Add eggs, baking mix and pumpkin. Blend. Pour into prepared pan.

Bake 50-60 minutes or until toothpick in center comes out clean. Remove from pan, cool on rack before slicing.

post #4 of 26

I like a bit of bacon--and bacon grease--then add a cup of creamed corn and some cheddar cheese--Diced jalipinos if you like spicy

post #5 of 26
Thread Starter 


Thank you mice  en place , I love pumpkin and will try this pumpkin bread recipe.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #6 of 26

You're welcome.

 

That one sounds pretty damn good Mike!

post #7 of 26

I use Jiffy all the time it's one of the better box mixes out there.  Jiffy pancakes are good too.  You can add some chopped bacon as mentioned, some cheddar and jalapeno to the mix as well.  Sometimes I'll take it out of the oven poke holes all over the top with a chop stick and drizzle molasses over the top then back into the oven to caramelize a little.

post #8 of 26

Instead of 1 egg in the Jiffy mix add 2, makes it a lot moister! As mentioned, bacon pieces/fat, sharp cheddar, fresh corn kernels are my favorite. Lots of veg is good in it, onion, sauteed carrots and celery, breakfast sausage pieces cooked off... Add 6 eggs per box and make a cornbread breakfast bake...

post #9 of 26
Butter. Lots of it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 26

I'll add that much may depend on which corn bread mix you have. Or rather what part of the country it came from. Mix companies formulate their products differently for different areas of the country. Cornbread is more cake like and sweeter in the NE, not so sweet and not as cake like in the South, yellow on east coast, white on west coast. I may have gotten that partly wrong but you get the idea. 

So the mix itself may be as intended, just for a different audience. I hope that helps you make adjustments. 

post #11 of 26

I've had good luck with Jiffy cornbread mix.  I decided to try their pizza crust mix once. NEVER AGAIN!

 

Best cornbread is baked in a heavily buttered cast iron skillet. And yes, cheese, jalapenos, onions and such various additives can adjust the flavor to one's taste.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 26

I like to play with corn bread----it lends itself to experimentation---

 

I've made dumplings using Jiffy mix---add extra eggs---especially tasty with a cream chicken stew.

post #13 of 26

We don't have Jiffy mix in OZ. never heard of it.  I add creamed corn & pickled sweet green chilli.  I only ever made my first corn bread last year and have never had it before. We love it.

post #14 of 26

I'm with teamfat

 

"Best cornbread is baked in a heavily buttered cast iron skillet. And yes, cheese, jalapenos, onions and such..."

 

We like the red-hot iron skillet approach, though we favor bacon grease as the base.  Plenty of time for lots of butter at the table.  All those adds. Crumbled bacon is good too; add enough stuff and you've got a meal.   We use the ATK recipe for Southern-style (not-sweet) cornbread, making it with Bob's Red Mill brand stone-ground coarse yellow cornmeal.  

 

This discussion has made me hungry. May do some for dinner tonight!

 

Mike

travelling gourmand
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travelling gourmand
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post #15 of 26

A friend of mine who recently married a woman from North Carolina turned me onto these products:

 

http://www.lakesidemills.com/yeltons_best_products.htm

 

Grits and cornbread are not exactly main staples of the Utah diet, so it was nice to find a source of some authentic stuff that makes cornbread and grits like I remember.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #16 of 26

I get my grits and self rising corn meal from here - http://www.boonvillemill.com/Products.html  What I love is you place your order, they mail you the goods then you send them a check.  Now that's Old School.  

post #17 of 26

No doubt there are many small. family mills back east that have been in business for generations.  Any grits or cornmeal produced west of the Mississippi just doesn't cut it.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #18 of 26
Posted with tongue in cheek

Come on guys.
Boutique cornmeal?
Cornbread snobbery?
Next thing we will see is sugar to the point of candy levels in your recipes.....

mimi

Or worse... those pans with the wedges eek.gif
post #19 of 26

I'm a bit surprised that nobody has mentioned Martha White yet.

 

(But for Yankee-style cornbread, Jiffy is very inexpensive option that actually isn't as bad a some might think.  Best if batter is made and then left to sit/hydrate for a while before baking.)

post #20 of 26

Hi, For corn bread especially boxed mixes I always add real maple syrup at home, it usually makes it a bit more moist and gives it some flavor.  One of my favorite recipes to use for homemade corn bread has shredded carrots it it which makes it taste much better.  Also in this past Novembers' issue of Food Network Magazine they had a recipe for cornbread stuffing, which could be a way to use it up without having to eat it plain.

 

I hope you find your solution. 

post #21 of 26

 

I get my grits and self rising corn meal from here - http://www.boonvillemill.com/Products.html What I love is you place your order, they mail you the goods then you send them a check. Now that's Old School. 

@Mike9 have to agree about the DB products, they're great! Love the white stoneground grits as they are a larger than commercial cornmeal ala polenta grade (if you will). It's one of the secrets to my coveted shrimp & grits, shh, don't tell anyone else.

 

 

 

Cheers,

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #22 of 26

I ran with MaryB's suggestion for the breakfast bake. I added sausage, onions, peppers and cheese. It was a big hit, but a little sweet. Next time I'll make the cornbread from scratch with little sugar.

 

Mikeswoods- I do cornbread dumplings with ham and beans.

post #23 of 26

Was rummaging in the pantry looking for something, found a box of Jiffy mix.  Decided to bake it. Mixed the batter, added a handful of cheese. Poured it into a hot iron skillet with some bacon fat in it, hot oven for 20 minutes.

 

I had forgotten how *sweet* the Jiffy mix can be.  Think I'll stick with the products from "boutique" mills.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #24 of 26
My friends and I were huge Jiffy fans (in "High" School ;-)
Cheap and fast..... yellow and chocolate cake mixes ... cornbread... muffins... oh and cannot leave out the fudge icing that only needed a handful of chopped roasted pecans added before rolling in 10X and devouring.
Good times.

mimi

Oh!
Cannot forget the pizza dough!
Smash some in a muffin pan, par bake then add leftover spaghetti sauce and whatever cheese was on hand.
Even Velveta.
No shame .

m.
post #25 of 26

I would add a lot of herbs; thyme and rosemary in particular go well with cornbread.  Cornbread can be made into a sausage stuffing, it can be spiced up with chilies, black pepper, or other spices, or it can be made into a bread pudding of some type.  Adding a pinch of kosher salt to the mix can bring out the flavors of the above ingredients, or else add flavor to the basic mix.

http://ThymeToBake.com - Baking With Thyme Forever......
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http://ThymeToBake.com - Baking With Thyme Forever......
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post #26 of 26

Use a can of creamed corn for the liquid.mixed wih H20

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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