l not -l wrote in rec.food.cooking:

>
> On 31-Dec-2012, 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
>
> Jiffy is a northern product and caters to those who think cornbread
> should contain sugar. The only mix I have used that is decent is
> Martha White brand; a Tennessee brand that reflects a southern view
> of what cornbread should be - no sugar added.
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that
> is what I prefer and it is just as easy as boxed mix. 2 cups of
> medium or coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1
> teaspoon salt, 1 teaspoon baking soda; pour it into a pre-heated cast
> iron skillet with a tablespoon fat (mmmm, bacon fat) and bake for
> about 20 minutes at 450F.

Yup. I know how to make the real stuff too (I use much more fat and
bake it in a cast iron frying pan in the oven) but i still like the
northern jiffy mix now and again.

I will add though you can seriously throw off a recipe if it says to
serve with cornbread and you use the wrong one. They seldom will mean
jiffymix type (exceptions are a cornbread and milk with sweetner and
fruit).


--

l not -l wrote in rec.food.cooking:

>
> On 1-Jan-2013, "cshenk" > wrote:
>
> > I will add though you can seriously throw off a recipe if it says to
> > serve with cornbread and you use the wrong one. They seldom will
> > mean jiffymix type (exceptions are a cornbread and milk with
> > sweetner and fruit).
>
> I can't think of any recipe I've ever served "the wrong" cornbread
> with. Perhaps because the recipes I serve with cornbread are pretty
> much those of the same region as the cornbread so they are well
> matched.

Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).

--

On 1/1/2013 5:23 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> On 1-Jan-2013, "cshenk" > wrote:
>>
>>> I will add though you can seriously throw off a recipe if it says to
>>> serve with cornbread and you use the wrong one. They seldom will
>>> mean jiffymix type (exceptions are a cornbread and milk with
>>> sweetner and fruit).
>>
>> I can't think of any recipe I've ever served "the wrong" cornbread
>> with. Perhaps because the recipes I serve with cornbread are pretty
>> much those of the same region as the cornbread so they are well
>> matched.
>
> Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).
>
Depends on how hot that chili is... might need the sweetness of the
Jiffy Mix to offset the heat Then again, I've never understood
making chili (or any food) so searingly spicy/hot you can't taste what
you're eating.

Jill

jmcquown wrote in rec.food.cooking:

> On 1/1/2013 5:23 PM, cshenk wrote:
> > l not -l wrote in rec.food.cooking:
> >
> > >
> >>On 1-Jan-2013, "cshenk" > wrote:
> > >
> > > > I will add though you can seriously throw off a recipe if it
> > > > says to serve with cornbread and you use the wrong one. They
> > > > seldom will mean jiffymix type (exceptions are a cornbread and
> > > > milk with sweetner and fruit).
> > >
> > > I can't think of any recipe I've ever served "the wrong" cornbread
> > > with. Perhaps because the recipes I serve with cornbread are
> > > pretty much those of the same region as the cornbread so they are
> > > well matched.
> >
> > Probably! Try Jiffymix with Texas Chili though for a mismatch
> > (grin).
> >
> Depends on how hot that chili is... might need the sweetness of the
> Jiffy Mix to offset the heat Then again, I've never understood
> making chili (or any food) so searingly spicy/hot you can't taste
> what you're eating.
>
> Jill

Me either. I've seen folks brag how hot their chili is. I could care
less. Food is about flavor, not heat. My personal take is if the chili
is so hot i need a sweet jiffy mix to make it edible, then the chili is
a bad one.


--

On 1/1/2013 6:44 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 1/1/2013 5:23 PM, cshenk wrote:
>>> l not -l wrote in rec.food.cooking:
>>>
>>>>
>>>> On 1-Jan-2013, "cshenk" > wrote:
>>>>
>>>>> I will add though you can seriously throw off a recipe if it
>>>>> says to serve with cornbread and you use the wrong one. They
>>>>> seldom will mean jiffymix type (exceptions are a cornbread and
>>>>> milk with sweetner and fruit).
>>>>
>>>> I can't think of any recipe I've ever served "the wrong" cornbread
>>>> with. Perhaps because the recipes I serve with cornbread are
>>>> pretty much those of the same region as the cornbread so they are
>>>> well matched.
>>>
>>> Probably! Try Jiffymix with Texas Chili though for a mismatch
>>> (grin).
>>>
>> Depends on how hot that chili is... might need the sweetness of the
>> Jiffy Mix to offset the heat Then again, I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
>> Jill
>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
>
>
On this ng it seems to be a "guy" thing. If you need that much heat the
chili (or whatever) is probably very bad.

That reminds me of a funny story, though. My ex-husband didn't believe
the tiny Thai chili peppers my father grew could *possibly* be hot.
(Dad was just growing them in a pot as a pretty ornamental plant.) We
warned my ex- but no. He just had to pick one and took a bite... "He
said see? It's not..." <gasp> "OMG..." <gasp> (laughing)

Jill

On Jan 1, 5:44*pm, "cshenk" > wrote:
>
> jmcquown wrote in rec.food.cooking:
>
> > Depends on how hot that chili is... might need the sweetness of the
> > Jiffy Mix to offset the heat *Then again, I've never understood
> > making chili (or any food) so searingly spicy/hot you can't taste
> > what you're eating.
>
> > Jill
>
> Me either. *I've seen folks brag how hot their chili is. *I could care
> less. Food is about flavor, not heat. *My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
>
>
^5!

Carol wrote:

>> I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.

Unless they're stupid, people who make spicy chili have a high tolerance
for spicy food, which means that they CAN taste what they're eating, and
the spiciness makes it better for them. People who brag about how spicy
their chili is are usually actually bragging about how well they
tolerate capsaicin.

Bob

cshenk wrote:

> Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).

I'm accustomed to a slightly sweet cornbread as a breakfast dish. The
unsweetened kind, whether baked or griddled -- that goes with chili or stew.

It's kind of too bad that baking really does require following a recipe. Too
bad for Shelley, I mean, since he abhors all recipes....

l*not*-l wrote:

>Jiffy is a northern product and caters to
> those who think cornbread should
> contain sugar. The only mix I have used
> that is decent is Martha White brand; a
> Tennessee brand that reflects a
> southern view of what cornbread should
> be - no sugar added.

Well, guess that explains it then, as I live about as far North as one
can get, and have never been down South, so for me, cornbread/muffins
taste 'blah' to me without any sugar. My mother always made them from
scratch and was sugar in the batter, so that's the way I like it best.
I will use a Jiffy mix in a pinch for certain things though, but not for
just regular corn bread, or muffins. I like Albertson's yellow cornmeal
and the recipes on the box..that call for some sugar added. Don't want
any dry, tasteless cornbread!

Judy

On Jan 1, 12:24*pm, "l not -l" > wrote:
> On 31-Dec-2012, 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
>
> Jiffy is a northern product and caters to those who think cornbread
> should contain sugar. *The only mix I have used that is decent is Martha
> White brand; a Tennessee brand that reflects a southern view of what
> cornbread should be - no sugar added.
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that is
> what I prefer and it is just as easy as boxed mix. *2 cups of medium or
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
> --
>
> Change Cujo to Juno in email address.

I don't like cornbread period, but I would have thought sugar in
cornbread would have been more of a Southern thing since Southerners
are known for using a lot of sugar. My mom grew up in Breckenridge
County, Kentucky and she likes a little sugar in her cornbread. My
day grew up in the west end in Louisville and he doesn't like any
sugar in his cornbread. Maybe heritage has something to do with it.
My mom's roots are Irish. My dad's are German.

On 1/1/2013 6:41 PM, wrote:
> On Jan 1, 12:24 pm, "l not -l" > wrote:
>> On 31-Dec-2012, 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
>>
>> Jiffy is a northern product and caters to those who think cornbread
>> should contain sugar. The only mix I have used that is decent is Martha
>> White brand; a Tennessee brand that reflects a southern view of what
>> cornbread should be - no sugar added.
>>
>> Mostly, prefer cornbread to corn muffins and make from scratch

Yes, as I said, I'll stick with my tried and true recipe from now on.

>> --
>>
>> Change Cujo to Juno in email address.
>
> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar.

That's a rather strange notion. I haven't found Southerners are more
prone to sugar than anyone else. Just like not all vegetables cooked by
Southerners are boiled to death.

My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.
>
I add *maybe* one Tbs. of sugar to my cornbread. I've lived in the
Southern US all of my adult life. I've never added a lot of sugar to
anything. (Of course you could be thinking of that sweet potato pie
with marshmallows or something like that. I've never cooked like that.)

The one time I had something that tasted similiar to this Jiffy Mix, I
was in Boston on a business trip. I met up with a friend who was born
and raised in the South. We stopped in to have a beer at a pub. They
were passing out cornbread (of all things!) to the patrons. She said,
"You won't like it." She was absolutely right. Very sweet cornbread is
a Northern concoction.

Jill

On 1/1/2013 5:41 PM, wrote:

> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar. My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.


My family are Southerners, they liked sweet tea (iced tea), but that was
as sweet as it got. We never had candy or sweets in the house, except at
holidays. We ate melons and fruit, that is what we had for sweets. Right
now, if I have to choose between a cookie and a cracker, I will choose
the cracker. I do like sweets, they are just not on the top of my list.
Southerners used to overcook their vegetables, and I hope that is
improving, and we like anything fried, but I do not see us as eating a
lot of sweets. Maybe some do.

My father was German, born in Alabama. My mother was born on the
Texas-Louisiana border she is French and Irish on her mother's side and
Native American on her father's side.

Becca

On Tuesday, January 1, 2013 11:24:57 AM UTC-6, l not -l wrote:
> On 31-Dec-2012, 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
>
>
>
> Jiffy is a northern product and caters to those who think cornbread
>
> should contain sugar. The only mix I have used that is decent is Martha
>
> White brand; a Tennessee brand that reflects a southern view of what
>
> cornbread should be - no sugar added.
>
>
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that is
>
> what I prefer and it is just as easy as boxed mix. 2 cups of medium or
>
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
>
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
>
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
But Jiffy is "America's Favorite." It's right up there with Kraft Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!), Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to whether you like the crap with the sugar and hydrogenated lard, or the crap without the sugar, and with hydrogenated soy oil. Anybody who is too f-ing lazy to make cornbread from scratch--when the alternative is either of those junk brands--ought to hang up his/her apron and stick to TV dinners.

--Bryan

Bryan wrote:
>
> But Jiffy is "America's Favorite." It's right up there with Kraft
> Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!),
> Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to
> whether you like the crap with the sugar and hydrogenated lard, or the
> crap without the sugar, and with hydrogenated soy oil. Anybody who is
> too f-ing lazy to make cornbread from scratch--when the alternative is
> either of those junk brands--ought to hang up his/her apron and stick
> to TV dinners.
>
> --Bryan

And then...I've made cornbread from scratch and I still like the Jiffy brand
better. Jill might not like the sugar in it but I do.

Your eating habits are admirable but the rest of us like eating crap food
occasionally. And I'm fine with the occasional TV dinner too...especially
the Hungry Man varieties.

G.

PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
many here eat that.

On Wed, 02 Jan 2013 09:02:14 -0500, Gary > wrote:

> And then...I've made cornbread from scratch and I still like the Jiffy brand
> better. Jill might not like the sugar in it but I do.
>
> Your eating habits are admirable but the rest of us like eating crap food
> occasionally. And I'm fine with the occasional TV dinner too...especially
> the Hungry Man varieties.
>
> G.
>
> PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
> many here eat that.

Heh, you *know* I like Kraft Mac & Cheese... in fact, I haven't found
a boxed mac & cheese that I don't like. It's not even remotely like
my home made, but that doesn't mean it's bad. I see no reason to make
a big production over mac & cheese when it's not going to be part of
dinner.

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

In article >, Gary > wrote:
>Bryan wrote:
>>
>> But Jiffy is "America's Favorite." It's right up there with Kraft
>> Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!),
>> Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to
>> whether you like the crap with the sugar and hydrogenated lard, or the
>> crap without the sugar, and with hydrogenated soy oil. Anybody who is
>> too f-ing lazy to make cornbread from scratch--when the alternative is
>> either of those junk brands--ought to hang up his/her apron and stick
>> to TV dinners.
>>
>> --Bryan
>
>And then...I've made cornbread from scratch and I still like the Jiffy brand
>better. Jill might not like the sugar in it but I do.

I'm partial to the Marie Callendar mix myself. The industrial-sized bags
sure were appreciated the day I was making chili mac for 150 (meat and
meatless versions) and had three helpers. The chili mac was pretty much
all from scratch, including beans that started out dry. One person got
assigned to make up the mix.

If I could make cornbread like one of the local restaurants I would
actually lay in a supply of good cornmeal. I get the hankering rarely
enough that my cornmeal goes bad.

>Your eating habits are admirable but the rest of us like eating crap food
>occasionally.

Bless his heart.

>And I'm fine with the occasional TV dinner too...especially
>the Hungry Man varieties.

Those were a real treat to us when we were kids and my mom is an excellent
cook. (We got them on Mom's night out.) They were better than the awful
school lunches we ate.

>PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
>many here eat that.

Yeah, I don't see the attraction either. I guess you had to grow up
eating it. I am fond of the boxed pilafs* or instant mashed potatoes for
very speedy sides (my homemade is acceptable but sometimes I don't have
enough potatoes in the house or twenty minutes to boil them). I put
rather less liquid and rather more butter in the spud mix, like Mom did.

*Rice-a-roni is too salty for me these days. I get Near East or the
Trader Joe's.

Charlotte
--

On 1/9/2013 12:24 AM, Charlotte L. Blackmer wrote:
>
> If I could make cornbread like one of the local restaurants I would
> actually lay in a supply of good cornmeal. I get the hankering rarely
> enough that my cornmeal goes bad.
>
> Charlotte
>
I store cornmeal in the freezer. I've never had cornmeal go bad. But
then I've never had a reason to try to store industrial-sized bags of
cornmeal

Jill

On 1/8/2013 7:24 PM, Charlotte L. Blackmer wrote:
>
> I'm partial to the Marie Callendar mix myself. The industrial-sized bags
> sure were appreciated the day I was making chili mac for 150 (meat and
> meatless versions) and had three helpers. The chili mac was pretty much
> all from scratch, including beans that started out dry. One person got
> assigned to make up the mix.

It's good stuff. I got a big bag from Costco. I dump some in a bowl and
add water while stirring with a whisk. I can mix up a batch in less than
60 seconds. Amazing. I'll have to try baking it in a waffle iron,
that'll be faster than heating up the oven.