Jiffy - It is a wonderful thing!

I have loved Jiffy cornbread for ages. I was tickled to see the article about it in this week's Washington Post. The article was written by Lisa Yockelson. The Post's website won't let me link directly to the article, because they require you register on their site to view past articles. Registration is free, though, and you can just search by the author's name, so if you have a minute, take a look at the original article - it is great!

I enjoyed the article even more since I had just used a box of Jiffy corn muffin mix in a recipe the night before! I especially loved the author's recommendations for making "jiffy more spiffy"! What a steal at only $.50 per box!

To an 8.5 ounce box of Jiffy Corn Muffin Mix, you can add any of these:

2 T unsalted butter, melted and cooled;
1/4 C shredded cheddar cheese;
1/3 cup freshly scraped corn kernels sauteed in 1 T unsalted butter, tossed with 2 tsp chopped thyme (cooled);
2/3 C blueberries, tossed with 2 t of the corn muffin mix (lightly stir in the berries during the final few stirs of mixing);
2 strips bacon, fried and then crumbled;
1/4 C finely diced green, yellow, or red bell pepper, sauteed in 1 T unsalted butter and cooled;
3 T minced onion, sauteed in 1 T unsalted butter for about 3 minutes, until glossy, and cooled.