On Tue, 01 Jan 2013 10:25:13 -0600, George Leppla
> wrote:

> On 1/1/2013 9:23 AM, jmcquown wrote:
>
> >>> I had a hankering for cornbread or corn muffins but I really didn't feel
> >>> like making it from scratch. (I know, it's not difficult. I make
> >>> cornbread a lot.)
> >>>
> >>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
> >>> as well use it. Now I remember why it's awful! Way too much sugar.
> >>>
> >>> From now on I'll stick to the from scratch recipe I've been using for
> >>> years. I don't even recall buying that box of muffin mix.
> >>>
> >>> Jill
>
>
> That Jiffy type of sweet cornbread was the only kind I ever had until I
> moved to TX. Becca's cornbread (cooked in a cast iron skillet) is
> nowhere near as sweet.
>
> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.
>

Co-incidentally, I found this recipe tonight and plan to try it the
next time I want cornbread. It's supposed to be a Jiffy-like flavor,
but a little moister which I will like. Remember I said I've evolved
to think Jiffy is a little too sweet or me? I will start by leaving
out the 1/4 c sugar and see how it goes. There's still plenty of
sweetness left!
http://blackjackbakehouse.com/home/2...cornbread.html



--
Food is an important part of a balanced diet.