All it needed was a little milk, and it made perfect biscuits every time. In 1930, Mabel’s creation became the first prepared baking Mix for sale to the public. The little boy’s dad was a single father and could use the help. She decided she’d find a way to make a pre-made Mix that would help make better biscuits. Holmes in 1901 as a flour mill.Īround the start of the Great Depression, Mabel White Holmes, the daughter-in-law of Harmon, pondered how the family business could help people who had been affected by the economy.Īround this time, Mabel noticed that a friend of her twin sons came by and had flat, lethargic-looking biscuits in his lunch. Jiffy Mix is made by the Chelsea Milling Company, a family-owned business that has been around for over 100 years.
HOMEMADE JIFFY MIX RECIPES HOW TO
How To Make Jiffy Cornbread More Moist History of Jiffy Mix – A Family Owned Company Pick up a box of Jiffy Mix, and I’ll show you what you can do with this wonderful stuff!īuckle up for the ultimate guide to Jiffy Mix and some delicious recipes that I know you will love.
HOMEMADE JIFFY MIX RECIPES PLUS
The Jiffy brand has all sorts of Mixes, from cornbread to biscuits and muffins to pancakes, plus more. It’s affordable, versatile, consistent, and convenient, a great way to bake up something delicious for your family in, well, a jiffy! (If you decide to add pumpkin purée, Fields recommends using an additional egg too.If you’re like me, you probably have at least one package of Jiffy Mix in your pantry. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter. To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. Want to use up some blueberries, blackberries, or other berries? Sprinkle as many as you’d like over the bottom of the baking pan or skillet and pour the batter on top. Fields also recommends sprinkling the top of the batter with a little raw sugar to give your cornbread some crunch. In the summer, peel 2 fresh peaches and cut them into thin wedges, toss them in 2 tablespoons of light brown sugar, and add to your cornbread. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter. But things get even better when you add your favorite fruit. You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. To layer in more savory flavor and richness, Fields recommends folding in ¾ cup of shredded sharp cheddar. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix. Or, you can mix in 3 tablespoons of your favorite chile paste. You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. If you’re into heat, Fields says there are endless ways to give your cornbread a kick. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender. One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg. The best cornbread is the one that really tastes like corn-so why not add extra? Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture.
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