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The Overachieving Box of Jiffy

The October air is chilly, and the crisp weather tonight is perfect for chicken soup, cornbread, and pumpkin ale. Once you indulge in this Jiffy on steroids, there will be no going back. Trust me. This cornbread is moist and decadent and amazing because it all starts with a stick of butter. I scored the recipe from a card shark named Tanya who dropped off the face of the earth, so I guess she won’t mind me sharing it here. If you copy this recipe, I want you to use REAL butter and shut up about the calories or your diet. Don’t half the amount or sub yogurt or some nonsense like that. Just. Shut. Up. This is what your preheating oven should look like.

Jiffy_sourcream

You’ll thank me later.

Jiffy_sourcream

Ingredients:

  • 1 stick of butter, melted
  • 1 box of Jiffy corn muffin mix
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon baking powder
  • 1 8 oz. can cream corn

Preheat your oven to 375 degrees. I put the stick of butter in my cast iron skillet to melt while the oven preheats. (Cast iron is preferred, but any baking dish will do).

Combine the Jiffy, eggs, sour cream, baking powder, and cream corn. Add that mixture to your hot skillet with the melted butter. Listen to the sizzle as the batter hits the pan and think, “Ooooohhh, yes.” Bake at 375 for 5 minutes, then lower the heat to 350 and bake for an additional 25 minutes.

Jiffy_sourcream

I’ve added cheddar cheese, jalapeños, cayenne, or paprika, but this original recipe is my favorite. It’s the perfect sidecar to a bowl of chili or soup. It is so good!

Jiffy_sourcream

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Spinach Mini-Muffins

All because this lonely jar of baby food took up valuable pantry real estate for too long…

spinach muffins

I tried to donate it, but the food bank does not accept glass containers. I hated the wasteful idea of throwing it away. So into muffins it went.

Ingredients:

  • 1/2 cup unsweetened applesauce
  • 6 oz. baby food (I used the jar above, but any flavor/variety will work)
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup sugar
  • 2 tablespoons coconut or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees and grease two mini-muffin tins.

In a stand mixer, combine applesauce, baby food, egg, vanilla, sugar, and oil. Separately sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the applesauce mixture and blend until just combined. Scoop the batter into greased mini muffin tins, filling each cup 2/3 of the way. Bake for 12 minutes. Allow to cool and serve to your hungry toddlers! Makes 24 mini muffins.

spinach muffins

Two thumbs up from Thing 3 and his cock-a-doodle-doo hair. The muffins were moist and pretty yummy, if I do say so myself. The dog stole three off the cooling rack when I wasn’t looking, so they are also greyhound-approved.

spinach_muffins