EDITOR’S NOTE (April 15, 2019): See new video on my Facebook fan page. This versatile recipe can be used to make a cornbread bundt cake, flapjacks and pepperoni cornbread wedges. Details in recipe notes (below).
Jiffy Cornbread Muffins are hearty, crusty outside and moist inside. Simple ingredients include buttermilk and a small amount of corn muffin mix. I add two tablespoons of sugar (optional) to enhance flavor. Doesn’t taste like cake.
I developed this recipe over 20 years ago by trying something different. At the time, I wanted cornbread with dinner. Didn’t have enough flour. Didn’t want to make a run to the grocery store. So, I mixed a little Jiffy Corn Muffin Mix with a little flour. BAM!! The muffins turned out great the first time. This is not a paid endorsement nor have I received complimentary products. It’s a friendly mention of an ingredient I’ve loved for many, many years!
I’m the proud owner of a Jiffy t-shirt. Did have two. Gave one to my precious aunt who loves it! My “Jiffy” book is autographed by Howdy Holmes, president of Chelsea Milling Company.
One day, I’ll hang this framed t-shirt in the office connected to my “dream studio kitchen.” Regularly visualizing and working to make it a reality. 🙂
These hearty muffins are crusty outside and moist inside. Wonderful served fresh from the oven with chili, greens, crock pot pinto beans, and vegetable soup. Simple ingredients include buttermilk and a small amount of corn muffin mix. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
2. Flapjacks are light, fluffy, and made like pancakes. Use this recipe and follow the instructions for making Sweetheart Cornbread Flapjacks. Use the heart-shaped cookie cutter if desired.
3. Pepperoni Cornbread Wedges. Makes 8 wedges.
*Add 1/2 cup chopped pepperoni pieces to cornbread batter. Spray a cast iron wedge pan with vegetable oil cooking spray or grease each wedge with 1/2 teaspoon of vegetable oil. Fill each wedge with cornbread batter.
*Bake as instructed. Wedges will rise a LOT while baking.
*After baking, lightly sprinkle each wedge with shredded cheddar cheese and top with a pepperoni slice. Return to HOT oven for 2-3 minutes to melt cheese. Serve hot. Sprinkle with dried oregano (optional).