Here are some ways hounds work wonders with that ubiquitous and cheap box of Jiffy corn muffin mix:
prunefeet adds cottage cheese to the batter; it makes a moister bread, and the curds break down while it bakes.
If you bake it in a cast iron skillet, sprinkle some sesame seeds in the bottom before pouring the batter in, suggests rosielucchesini; after it’s cooled a few minutes, invert the pan. The toasted sesame seeds provide a pleasant nuttiness.
If you want to make your cornbread or muffins into a sweet treat, HillJ suggests swirling half a jar of high-quality seedless raspberry jam into the batter. Michele4466 adds dried fruit or chopped fresh apples or peaches, mashed bananas, and/or chopped nuts.
Tee shares his wife’s recipe for gussied-up Jiffy cornbread:
2 boxes Jiffy corn muffin mix
1 cup sour cream
1/2 cup corn oil
1 Tbsp. sugar
1 tsp. salt
1 17-oz. can creamed corn
1 cup grated cheese
1/2 cup chopped jalapenos, fresh or jarred
In a large bowl, beat the eggs; add remaining ingredients and mix. Pour into a greased 9×13-inch baking pan and bake at 350F for 35-45 minutes, until the top is light brown. Also works well as muffins (reduce baking time).
Diane in Bexley uses similar ingredients to make a corn souffle that’s like spoonbread: Mix 1 pkg. Jiffy mix, 2 eggs, 1 can whole-kernel corn, 1 can creamed corn, 1/2 cup sour cream, chopped green chiles, chopped sweet red pepper, 2 Tbsp. dried onions. Pour into greased 9X13 casserole, bake at 350F for 45 minutes.