Well he could frost them and eat them as cake...HAHAHA! I can't stand the Jiffy because it's way too sweet. Probably mixed with a non-sweet type mix it might be OK for the people that like their cornbread sweet. He could cook them and use it for cornbread dressing? He could donate them to a food bank. He could cook it and feed it to the ducks...

Apparently there are a lot of people that like cornbread mixes. So rather than throw it away, he could donate it to a food bank. Most of our grocery stores keep a donation box at the front of the store.

Next you should point him to this thread

He might find that he likes homemade cornbread better.

Ann

Try making some Mexican cornbread: add in 1 cup creamed corn or drained kernal corn, some finely chopped onion and green bell pepper (about 1/4 cup each for 1 box of the Jiffy mix), a pinch of red pepper flakes or cayenne pepper for heat, and about 1 cup grated cheddar cheese. Mix up the Jiffy per instructions and add these ingredients. Bake in a larger pan than is called for or make muffins. A dollop of sour cream could also be stirred in to give a better mouth feel.

I know what he means....I think it is vile now too.

Teresa

This recipe to feed an army of hungry teens is the only recipe I've made with the Jiffy cornbread mix and there would never be any leftovers.

CORN DOG CASSEROLE (12 servings)

1 cup thinly sliced celery
1 1/2 cups chopped onions
3 Tbs. butter or margarine
1 1/2 lbs. hot dogs
2 eggs
1 1/2 cups milk
1/2 tsp. sage or poultry seasoning
1/4 tsp. pepper
2 packages (8 1/2 oz. each) corn bread/muffin mix
2 cups (8 oz.) shredded cheddar cheese, divided

In a skillet, saute celery and onion in butter or margarine over med-low heat until soft but not browned. Place in bowl; set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of mixture.

In a large bowl, combine eggs, milk, sage and pepper. Add the larger quantity of the hot dog mixture. Stir in corn bread mixes and 1 1/2 cups of cheese.

Spread into a shallow greased 3 quart baking dish. Top with the 1 cup of reserved hot dog mixture and 1/2 cup of cheese. Bake, uncovered at 400 degrees for 30 minutes or until golden brown.

(Adapted from a recipe in an old Taste of Home magazine)

How old are they? They can go rancid.

I don't particularly care for sweet cornbread, but vile???? Pretty strong word,IMO. Sounds like Teresa has a good suggestion, though. I think I have a recipe for pinto bean and cornbread salad that uses Jiffy mix. If anyone is interested I'll post the recipe.

jude

I agree, vile seems like a pretty strong word.
But then, I also know that taste is subjective.

I make a Mexican Cornbread similar to Teresa's,
But without the onion,
And I use a small can of chopped green chilis
instead of the cayenne or red pepper flakes.

I've also made Paula Deen's recipe.
It was very well recieved by family & friends alike.

Paula Deen's Corn Casserole

Preheat oven to 350 degrees F.

6-8 servings

Ingredients:

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (We like extra sharp)

Method:

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

Rusty

If Jiffy cornbread mix is sweet then I wouldn't suggest using it to make a cornbread dressing/stuffing.

Even when I make my regular cornbread that has some sugar in it, I reduce the sugar if it is going to be used in a dressing.

Ann

Thank you so much everyone. I will share this thread with him and I can see him making the Paula Deen and Corn Dog recipes very easily.

Yes, I said vile. I find the stuff pretty offensive myself. I have a really simple and I think flavorful cornbread recipe I make that is so easy the box stuff just hasn't made sense for a long, long time. He learned his lesson this time that pinching a penny isn't always the best way.

Appreciate you all.

Kate

Completely doctored enough that you don't know there is Jiffy mix in it. It is really good. Couldn't get my brother in law to quit eating this!

____________________________________________________
Broccoli Cheddar Cornbread
Source: Food Network Rating: none
Ingredients Serves: 6

2 (8.5 ounce) boxes corn muffin mix
1/2 cup whole milk
2 clove minced garlic
8 oz cottage cheese
4 large eggs
1 tbsp salt
1 cup cheddar (2 tablespoons grated)
1 stick unsalted butter (margarine)
1 onion (chopped)
10 oz broccoli (frozen chopped, thawed but not drained)

Method
1 Preheat oven to 375 degrees F.
2 Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
3 In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
4 Bake in oven until golden, 30 minutes.

é 2009 - 2011 Yummly

I'd give it to a food bank too. That should never be considered a waste of money.

Some people absolutely love sweet cornbread but if you don't then don't buy Jiffy because it's extremely sweet. My favorite mix is the Mexican ones...to me, Cornbread is supposed to be salty, not sweet but to each his own. I've even heard of people making cornbread with a cake mix...I can't remember the recipe anymore but supposedly the person said that everyone just loved it...it was her Grandmother's "secret recipe"...yuck if you ask me!

What I find interesting is that America's Test Kitchen keeps choosing Jiffy Cornbread Mix. Once you've used freshly-milled cornmeal, you'll never even give a mix or commercial cornmeal another thought!!! -Grainlady

I happen to like sweet cornbread, and I like Jiffy (discovered it at college as Jiffy is made just up the road from where I went to school) and I have made scratch as well. a chacon son gout, as someone recently said on another thread!

I was going to post a recipe that looks just like Paula Deen's recipe without the cheese. I had it at a church potluck and liked it. The woman who brought it didn't tell me it was Paula's... Honestly, I think the cheese addition sounds great, but leave it to Paula to tempt me with more fat content!!

But honestly, if I thought it was vile (and know others do like it) I'd donate it to a Food Bank, too!

I also had a great recipe my aunt served and I think she used mix, though it may have been scratch it was sweet - she added carmelized onion and chopped jalapeno's before baking. The sharp/sweet/corn was a great combination.

The cornbread at Boston Market is *supposedly* a box of Jiffy mix and a box of yellow cake mix. Now, back in the early days of Boston Market, I liked their food, even the cornbread but my taste for sweet has diminished over the years and that type of cornbread just does not interest me anymore......shudder..... To each his own.

Teresa

I also like a sweet cornbread. A breakfast cake we like is an upside down cake made with a sweet/sour cranberry relish topped with cornbread. I don't see why Jiffy couldn't be used.

Another who would donate a disliked product I knew had broad appeal to my local food bank. They are always in desperate need.

/tricia

Thanks guys. I love the cake mix with Jiffy idea. I might have to try that myself just in the name of experimentation.

I love the Food Bank idea. We don't have one per se in our part of Plumas County but I know our church would gladly take them. I'll pass that along to him.

Kate

Well, I actually like Jiffy cornbread, so I'll be of no help, although I have been known to add blueberries. My girls like Jiffy cornbread better than any homemade I've ever served them, but remember, I have the kid who will eat Campbell's COM out of the can, cold (shudder), so that's probably not an indication of quality.

I usually make cornbread from scratch, and I like it sweet or not sweet or made with white cornmeal or yellow, I'm not particularly picky about it.

By the time I add butter and honey, it's all sweet, LOL, which is my favorite way to have cornread, although I like it with beans and I've used the Jiffy mix to make topping for enchilada casserole too.

However, I also think that if he doesn't like it, I'd donate it. I don't think "doctoring" it up is going to help, it's still Jiffy cornbread underneath all the other ingredients.

To each their own. I despise and detest pizza and spaghetti with red sauce and the last time I ate Jello was on a double-dog-dare from my brother. You have to then, you know. But I'll eat Jiffy cornbread, though I seldom agree with America's Test Kitchen. I guess we've got to agree on something at some point!

Annie

OK I went back and found the information about the top secret recipe that this lady's Grandmother always made. She said that it was one box of Jiffy Cornbread mix and one box of Jiffy yellow cake mix. This was her secret recipe that she only finally revealed just before she died! According to the lady that posted the recipe. :) Said everyone LOVED it!

I like Jiffy cornbread just fine...
BUT at one time I always had a box or 2 stashed for a quick way to make a not much meal into a not too bad meal.....and once when I was making the mix I licked the spoon after the stuff was mixed up....and it was beyond vile....simply awful, butter....VILE. I assume the stuff was old....perhaps my inventory control of LIFO had gone awry.....but I never have used the stuff again.
I would recommend that he try it again.....andt aste some of the mix before mixing in the oil and milk to see if it's old and awful.
Yes it was vile....no way could you swallow a bite if you had bothered to bake it...
Linda C

I like Jiffy cornbread. It is a little sweet, but it's not the cakey kind of cornbread. I'd say it's very middle of the road. I actually had some today for lunch. I like it because it makes a small amount, just right for BF and I. There is a recipe for cornmeal pancakes on the side of the box, you might try those. I love cornmeal pancakes, but then I like cornbread in all its iterations, from Jiffy to my own recipes.

If it was really vile, I have to think it might be stale and rancid. Cornmeal can indeed go rancid and it is vile then. Also the shortening can go rancid. I've had both rancid items, so it does happen. Check the date on the top of the box.

The Pauls Deen casserole is really good. Had it served at several potlucks!

Funny, I like sweet cornbread but don't like the Jiffy mix. I find it too dry and not from overbaking. Just seems to be missing something. I might try adding some butter to it, but then I'm not Paula Deen with the butter, but I do use my fair share. The casseroles seem like good idea and I would try that half cake mix idea too. I've had the Boston Market cornbread and liked it. Guess it gets it's moistness from the cake mix. Smiles.

Jude, I'd love to have your cornbread salad recipe.

Kate, when I end up with something I don't like, (like Dassant pancake mix, yuck), I cook it & feed it to the dog. We have a Lab & he'll eat just about anything. The Sheltie has much more refined tastes.

I bought Jiffy mix one time & did not like it at all, either.