Thursday, May 22, 2014
Variations on a Box of Jiffy Mix
My friend Martin has asked for the Corn Bread Recipe. Providing it is almost an embarrassment.
I've made lots of corn bread recipes. I've gotten stone ground from the Mill (which is amazing). I've used sour cream. I've tried them all. And most are good. Some are fantastic. But all of them take more time than a box of Jiffy Mix. And most days, the difference isn't worth the time.
So... Jiffy Mix. Follow the directions. You have a good pan of corn bread.
Add a couple tablespoons of honey and you have a sweet treat. It is better than shortcake with fresh strawberries and cream or strawberry rhubarb compote. Dot it with blueberry pie filling before you bake it and you have a wonderful dessert.
Add a can of corn (well drained) or an equivalent amount of blanched fresh kernels or thawed frozen kernels and you can call it a vegetable.
Add a can of creamed corn and a couple extra eggs to the above mixture and you have a quick cheater corn bread pudding.
Add a can of chopped green chilies, drained and a cup of cheddar cheese.
Add a a cup of cheese and as much bacon as survives the frying process.
Cut up the leftovers and toast in the oven for stuffing (or dressing although why they call it dressing when it goes INSIDE the bird always escaped me... or is that the difference. It is stuffing if it is cooked inside and dressing if it is cooked along side?)
Cut up the leftovers, toast in the oven. Put in a greased baking dish with leftover ham, veggies, whatever you have in the fridge. Mix in a bunch of cheese and cover it with a mixture of eggs and milk/cream/half and half. I usually use about 8 eggs and enough milk/cream to make up to 2 cups. Blend well. Toss in salt, pepper, garlic, spices. Pour over the corn bread mixture. You want to have enough milk/egg mixture to cover the bread (some floats) and be pretty sloppy in the pan. It is not a a science. Go with what you've got.
Let stand about 10 minutes. If it looks really dry add some more milk and an egg. Bake until set (350 for around an hour but check... your oven and conditions may vary).
Sorry, no pictures. Just a quick post since the "recipe" is too long to make sense in a Facebook comment.