Dinner in a Jiffy

Recipes from America’s Favorite Little Blue Box

Jiffy 0116

With cooler, cuddly weather here, my body begins to crave delicious soups and buttery, golden slices of cornbread. My pantry shelves always stock the signature "blue box" of JIFFY's Corn Muffin Mix ready and waiting to be whipped up. While most of our nation knows JIFFY for it's cornbread, there are many more facets to their baking mixes. In fact, their repertoire includes: brownie mix, cake mixes, corn muffin mix, crust mixes, frosting mixes, muffin mixes and multi-purpose baking mixes.

This nationally known brand has over a century of history to back up their wonderful mixes. Chelsea Milling Company was established in 1901, as a traditional flour mill. By early 1930 they expanded into the retail prepared baking mix market with the first JIFFY Mix product. Today, JIFFY is the market share leader in retail prepared muffin mixes. Their mission is to provide their consumers with the best possible value. They define value as providing the highest quality ingredients at the best price.

I was excited to learn of all the various mixes they offer and decadent recipes that go along with them. After you enjoy the wonderful recipes in the following pages, log onto www.jiffymix.com for more great recipes to tuck away for a great night in or sweet treat!

“JIFFY” Cornbread Stuffing
(9 - 12 Servings)

1 pkg. “JIFFY” Corn Muffin Mix
3 Eggs
⅓ cup Milk
5 strips Bacon
8 oz. Breakfast sausage
¼ cup Margarine or butter
¾ cup Celery, chopped
¾ cup Onion, chopped
2 cups Fresh mushrooms, chopped
1 can (14.5 oz.) Chicken broth
1½ tsps Sage
1 tsp Garlic powder
1 tsp Thyme
1 tsp Pepper

Preheat oven to 400°F. Grease an 8” square pan. Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 - 30 minutes. Remove foil covering and bake an additional 10 minutes. Variation: For a dryer stuffing use only 1 cup of chicken broth.

Original Cinnamon RollsCinnamonRolls 172 edited
(12 - 15 Rolls)

2 cups “JIFFY” Baking Mix
⅔ cup Milk
¼ cup Margarine or butter, softened
3 Tbsps Sugar
2 tsps Cinnamon


1 pkg. “JIFFY” White Frosting Mix
or 1½ cups powdered sugar
4 oz. Cream cheese, softened
1 tsp Vanilla extract

Preheat oven to 425°F. Grease an 8” square pan. Combine baking mix and milk. Blend well. On floured surface, knead 2 - 3 times. Roll out to a 15” x 8” rectangle. Spread with margarine or butter. Sprinkle cinnamon and sugar on top. Roll up and slice into 1” wide pieces. Place in pan. Bake 15 – 20 minutes. For frosting, combine ingredients. Mix well. Frost rolls while still warm.

Reuben RollReubenRoll 588 edited
(12 - 14 Servings)

1 pkg. "JIFFY" Pizza Crust Mix
1 cup Swiss cheese, shredded          
½ cup Thousand Island salad dressing
1 tsp Garlic powder
½ cup Warm water (80°F to 90°F)
½ tsp Caraway seeds
2 pkgs. (2 oz.) corned beef, sliced and finely chopped
1 cup Sauerkraut, rinsed and drained (pat dry with paper towel)

Preheat oven to 425°F. Grease baking sheet. Combine pizza crust mix, water and garlic powder. Stir until moistened. Cover and let stand 5 minutes in a warm place. In separate bowl, combine salad dressing and caraway seeds. Add corned beef, cheese and sauerkraut. Blend well and set aside. On floured surface, knead dough until stiff. Roll out to a 14” x 10” rectangle. Spread corned beef mixture over dough, within 1” from edge. Roll up jelly-roll style and pinch edges to seal. Place on baking sheet seam-side down. Bake 15 - 20 minutes or until lightly browned. Let stand 10 minutes before cutting into 1” slices.

Apple Streusel Coffee CakeAppleStreusselCoffeeCake 152 edited
(9 - 12 Servings)

Coffee Cake
1 pkg. “JIFFY” Apple
Cinnamon Muffin Mix
¼ cup Milk
1 Egg
2 Tbsps Oil or shortening, melted


½ cup brown sugar, firmly packed
1 tsp Cinnamon
2 Tbsps Flour
3 Tbsps Margarine or butter, cold
½ cup Nuts, chopped

Preheat oven to 350°F. Grease an 8” square pan. Combine coffee cake ingredients. Spread into pan. For topping, combine sugar, cinnamon and flour. Cut in margarine or butter until crumbly. Stir in nuts. Sprinkle half over batter. Bake 15 minutes. Remove from oven and sprinkle remaining topping mixture on top. Bake 5 - 10 minutes or until toothpick inserted in center comes out clean.

Fry Batter (1¼ Cups)

1 cup "JIFFY" Baking Mix
1 Egg
¼ cup plus 1 Tbsp Milk

Preheat oil in a deep fryer to 375°F. Combine all ingredients. Beat until smooth. Dip vegetables, meat, poultry or fish in batter, let excess drain. Drop carefully into oil and cook until golden brown. Remove and drain on paper towel. If batter becomes thick, add milk, a little at a time.

Cajun Batter Mix
(2 cups)

2 cups “JIFFY” Baking Mix
2 Tbsps Seasoned salt
1 Tbsp Cajun powder
1 tsp Pepper
2 cups Milk (for fish)

Preheat oil in deep fryer to 375°F. Combine ingredients in plastic bag. Place vegetables, meat, poultry or fish in bag and shake to coat thoroughly. (For fish, soak in milk, as long as possible, before coating.) Drop carefully into oil. Remove and drain on paper towel.

Ham and Cheese TartsHamCheeseTarts 266 edited
(24 Tarts)

2 cups “JIFFY” Baking Mix
⅔ cup Milk
6 oz. Cream cheese, softened
1 Tbsp Milk
¼ tsp Dry mustard
3 Tbsps Chives
¼ tsp Seasoned salt
¼ tsp Garlic powder
½ cup Ham, finely chopped
½ cup Sour cream

Preheat oven to 350°F. Grease mini muffin pans. Combine “JIFFY” Baking Mix and milk to form a soft dough. Knead several times on floured surface. Roll out to ⅛” thickness. Using a 2½” cutter, cut out 24 biscuits and place in pans. Mold dough to fit bottom and slightly up sides. Set aside. For filling, combine cream cheese, milk, mustard, 1 tablespoon of chives, seasoned salt and garlic powder. Blend well. Fold in ham and sour cream. Spoon mixture into shells. Sprinkle reserved chives on top. Bake 20-25 minutes.

Spoon Bread CasseroleSpoonbreadCasserole 371 edited
(6 - 8 Servings) Shown above.

1 pkg. “JIFFY” Corn Muffin Mix
½ cup Margarine or butter, melted
1 can (8¾ oz.) Whole kernel corn, drained
1 can (8¼ oz.) Cream style corn
1 cup Sour cream
2 Eggs

Preheat oven to 375°F. Grease a 1½ quart casserole dish. Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm.

Tiramisu CakeTiramisu 754 edited
(20 - 24 Servings)

    2 pkgs. “JIFFY” Golden Yellow Cake Mix
    1 cup Cold water
    2 Eggs
    6 large Egg yolks
    ¾ cup Sugar
    ⅔ cup Milk
    1 lb. Mascarpone cheese or
    2 pkgs. (8 oz.) cream cheese, softened
    1¼ cup Heavy whipping cream
    ½ tsp Vanilla extract
    ½ cup plus 2 Tbsps Hot water
    2 Tbsps Instant coffee
    ¼ tsp Rum extract
    1½ tsp. cocoa powder

Preheat oven to 350°F. Grease and flour a 13” x 9” pan. Combine cake ingredients. Blend for 30 seconds and scrape bowl. Mix an additional 3-4 minutes on medium. Pour into pan and bake 25 - 30 minutes. Cool 10 minutes then remove from pan. Set aside to cool completely. For filling, in 2 quart sauce pan whisk together egg yolks and sugar. Blend well. Gently fold in milk. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir for 1 minute. Remove from heat and transfer to a bowl. Cover with plastic wrap, place directly on mixture and refrigerate for at least 1 hour. Combine coffee ingredients; set aside. Combine chilled filling mixture with the mascarpone cheese or cream cheese. Mix on low until combined. In a chilled bowl, combine whipping cream and vanilla, whipping until soft peaks form. Fold into filling mixture. Slice off top of cake and set aside. Place bottom half in a 13” x 9” pan. Gently brush with half of coffee mixture. Spread half of filling onto cake. Place top layer of cake over filling, crumb side up. Gently brush with remaining coffee mixture. Spread remaining filling onto cake. Sprinkle with cocoa powder. Refrigerate for at least 4 hours before slicing.

Not Just Your Ordinary Cornbread...Twists on the Classic

Cheese and Chili Cornbread
(6 - 9 Servings)

1 pkg. “JIFFY” Corn Muffin Mix
3 eggs
1 can (8 oz.) Whole kernel corn, drained
1 can (4 oz.) Green chilies, chopped
1 tsp baking powder
1 cup Sour cream
¼ cup Margarine or butter, melted
1 cup Monterey Jack cheese, coarsely grated

Preheat oven to 350°F. Grease a 9” square pan. Lightly beat eggs; add corn and chilies. Add remaining ingredients. Mix until blended. Pour into pan. Bake 40 - 45 minutes or until lightly browned.

Jalapeño Cornbread
(6 - 9 Servings)

2 pkgs. “JIFFY” Corn Muffin Mix
3 Eggs
¾ cup Buttermilk
½ cup Sour cream
4 Jalapeño peppers, cored and diced
1 small Red pepper, diced
¼ cup Margarine or butter, melted

Preheat oven to 400°F. Grease a 9” square pan or a 10” cast iron skillet preheated in the oven. Combine all ingredients. Blend well. Pour into pan or skillet. Bake 25 – 30 minutes.

Mexican Cornbread
(12 - 15 Servings)

1 pkg. “JIFFY” Corn Muffin Mix
¼ cup Flour
1 Egg
¼ cup Milk
2 Tbsps Chili powder
1 tsp Parsley flakes
2 cups Cheddar cheese, shredded
1 can (15 oz.) Chili

Preheat oven to 400°F. Grease a 13” x 9” pan. Combine muffin mix, flour, egg, milk, chili powder and parsley flakes. Blend well. On floured surface, knead dough 10 - 15 times until dough becomes soft and easy to handle. Press dough into bottom of pan. Spread chili over crust and sprinkle with cheddar cheese. Bake 15 - 20 minutes. Cut into squares. Let cool 10 minutes before slicing.

Spicy Black-Eyed Pea Cornbread
(12 - 15 Servings)

2 pkgs. "JIFFY" Corn Muffin Mix
1 lb. Spicy pork sausage meat
1 med. Yellow onion, peeled and chopped
2 Eggs    
1 pkg. (8 oz) Cheddar cheese, shredded
1 cup Buttermilk        
1 can (15 oz) Black-eyed peas, drained
⅓ cup Oil
½ cup canned Green chilies, chopped
¾ cup Cream style corn
½ cup canned Pickled jalapeños, chopped and drained

Preheat oven to 350°F. Grease a 13” x 9” pan. Break sausage into chunks and brown over medium heat. Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes. Drain on a paper towel. In separate bowl, beat eggs, buttermilk and oil. Add muffin mix, stirring until mixture is just moistened. Batter will be lumpy. Stir in meat mixture, cheese, peas, corn, chilies and jalapeños. Pour batter into pan. Bake 50 - 60 minutes or until lightly browned. Cool 10 minutes.

Bacon Skillet Cornbread
(10 - 12 Servings)

2 pkgs. “JIFFY” Corn Muffin Mix
1 lb. Bacon
2 Eggs
1 cup Sour cream
1 can (14.5 oz.) Cream corn
1 can (4 oz.) Green chilies, chopped
2 cups Mexican Style cheese, shredded and divided

Preheat oven to 375°F. Fry bacon until browned and crisp. Remove and drain on paper towels. Allow grease to cool slightly; reserve ½ cup and discard remaining grease. When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease. In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese. Pour over bacon. Do not stir. Top with remaining cheese. Bake 38 – 42 minutes or until edges are crispy and middle is firm. Cool for 10 minutes. Serve in skillet.

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