The Richmond Register

March 13, 2014

New ideas for the little corn muffin mi

By Arritta Morris
Extension Agent

RICHMOND — New ideas for the little corn muffin mix

The baking club recently had a class on how to use the Jiffy Corn Bread mix in different dishes besides cornbread. I hope you try some of these new ways to use a very inexpensive item.




1 and 3/4 cups all-purpose flour, plus more for dusting

One 8.5 oz box of corn muffin mix (Jiffy is recommended)

2/3 cup of sugar

1 cup diced dried apricots

3/4 cup chopped almonds or nuts of your choice

1/2 tsp finely grated lemon zest

4 large eggs (room temp)

1 tsp vanilla extract or if you want more of a lemon taste, substitute lemon juice.


Preheat oven to 350 degrees. Mix the flour, muffin mix, sugar, apricots, nuts and lemon zest in a bowl. Beat eggs and vanilla together, and then stir them into the dry ingredients to make a stiff dough.

Knead the dough a few minutes on a lightly floured work surface until smooth. Half the dough and shape each half into 10- to 12-inch by 2-inch logs. Place logs on parchment lined baking sheet.

Bake until golden, about 30 to 35 minutes. Cool on a wire rack. Using a sharp knife, cut each log crosswise into slices (1/4- to1/2-inch thick). Place slices cut side down on a parchment-lined baking sheet. Bake at 350 degrees until golden, about 20 minutes. Cool completely on a wire rack.

Just about any dried fruit and nuts can be substituted for the apricots and almonds. It an be dipped half way in melted chocolate.



1 (8 oz) box of corn muffin mix

1/2 (15 oz) can corn with peppers.-southwestern style

1 egg

1/3 cup milk


Preheat oven to 400 degrees. Coat muffin pan or 8-inch square pan with nonstick cooking spray. Combine all ingredients in medium mixing bowl. Stir just until moistened. Batter will be lumpy. Pour batter into prepared pan. If using muffin pan, fill each cup 1/2 full. Bake 15 to 20 minutes or until golden brown. Cool muffins.

Note: Use 3/4 cup of whole kernel corn plus 1/4 cup chopped green pepper if you can’t find the corn with peppers.

Of course the most famous use of corn mix is the hot-water corn bread. It calls for an old cast iron skillet and bacon grease. Stir about 2 cups of corn meal in a pot of bowling water that you had added a little bit of salt. Cook to the consistency of cream of wheat. Then drop in skillet with a large tablespoon and fry on both sides.

Is this ever a great way to eat corn bread a new way. Speaking of mixes and new ways, a friend of mine told me to take one gallon of distilled water and remove one cup of water and add one cup of vodka and one has the best starch to use in ironing especially when one makes quilts. Just don’t do like I did once, squirt it in one’s mouth to try out. It does make one’s lips sticky!



3 cups milk

1 and 1/4 cup cornmeal

3 eggs

1 stick of butter

1 and 3/4 tsp baking powder

1 tsp salt


Stir meal into boiling milk. Cook until thick. Add eggs (beaten), butter and baking powder and salt. Mix together and put into a buttered dish. Bake 30 minutes at 350 degrees. Serve with a spoon.

You can use white or yellow cornmeal. It is so good with butter.

Thanks to Bea Riley for this easy recipe. I used the Jiffy muffin mix and omitted the salt and baking powder. I got a similar product but Bea’s recipe is so much better.

Arritta Morris is a graduate of EKU with a bachelor’s degree in nutrition and a master’s degree in counseling. She is certified as a food service specialist by the School Nutrition Association.