Something about the plain blue and white box sitting quietly in the cupboard just isn’t explained. Jiffy. To a lot of us, it’s the secret ace in the hole when you don’t feel like fooling with measuring flour, cornmeal, sugar, baking powder, and the whole shebang that makes cornbread from scratch sound like a task. With Jiffy, you combine it, bake it, and in a few minutes you have golden bread or muffins that taste like home.
But the best part is, Jiffy is so much more than cornbread. That small box has been around for generations, and smart people have figured out to do some creative stretching with it. It can be the base for casseroles, hearty dinners, quick snacks, desserts, even silly old-fashioned dishes that seem like a part of family tradition.
I’ll admit, I’ve never been a fan of those “just add ground beef” boxed meals stacked with preservatives. But Jiffy is different. It’s simple, clean, and versatile. It feels like a helping hand in the kitchen, not a cheat. So, let’s walk through all the ways one humble box can surprise you.
1. Classic Casseroles That Warm the Soul
One of the first things you discover about Jiffy beyond the muffins is the Cornbread Casserole. You know, if you’ve had it. It’s pudding and souffle all combined: soft, buttery, slightly sweet, and highly satisfying. Some call it spoon bread, others call it corn pudding, but by whatever name it goes, it’s a side dish that never gets sent from the table.
The recipe goes back to the 1960s, when Jiffy printed it on little tear off sheets. Originally it called for margarine (because back then butter was a luxury for many families), but today most people use butter. Either way, it’s nearly foolproof. Mix everything in one bowl, bake, and you’ve got a dish that works as a side at Thanksgiving or even a main dish for a weeknight dinner.
Cast Iron Skillet Corn Bread
Equipment
- 1 Cast-iron skillet 9-inch
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Oven Mitts For handling hot skillet
Ingredients
Main
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs lightly beaten
- 8 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Notes
And don’t even talk to me about the BBQ Chicken Cornbread Skillet cornbread layers with shredded chicken, onions, green chilies, and barbecue sauce all topped with cheesy goodness and green onions. It’s like a Southern picnic baked in one pan.
And for tamale lovers, Jiffy is a lifesaver. The Tamale Pie uses the cornbread mix as a shortcut for masa. Ground beef, beans, taco seasoning, and enchilada sauce get topped with Jiffy cornbread batter and plenty of cheese. In less than an hour, you’ve got a dish that feels like tamales without all the labor. Want to switch it up? Try the Chicken Tamale Casserole same idea, just swap beef for shredded chicken.
Cowboy Spaghetti
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Deep Skillet or Dutch Oven For browning meat and simmering sauce
- 1 Slotted Spoon For removing bacon
- 1 Box Grater For grating sharp Cheddar cheese
- 4 Shallow Bowls For serving
Ingredients
Main
- 1 pound spaghetti
- Salt
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 3 slices smoky bacon chopped
- 1 pound ground sirloin
- 1 medium onion chopped
- 3 to 4 cloves garlic chopped
- Ground black pepper
- 2 teaspoons hot sauce eyeball it
- 1 tablespoon Worcestershire sauce eyeball it
- 1/2 cup beer
- 1 14-ounce can, chopped or crushed fire roasted tomatoes
- 1 8-ounces can, tomato sauce
- 8 ounces sharp Cheddar
- 4 scallions chopped
Instructions
- Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
- Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
- Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Notes
One of my personal favourites is Mexican Cornbread. It’s basically Jiffy with creamed corn, jalapeños, green chilies, cheese, and baked in. Cheesy, hot, tender, and an excellent chili side dish. After you make it, I promise you’ll make it time and time and time again.
2. Hearty Southern Style Dinners
There is nothing cozier when the weather begins to cool down than a dish that’s been baked with Jiffy.
Chili Cornbread Casserole is one of those no-brainers chili down at the bottom, cornbread up top, baked so that the flavors can mix. Throw in some beef and pork if you want it really rich, add some beans for protein, and you have genuine comfort food.
Buttermilk Hoe Cakes
Equipment
- 1 Glass Measuring Cup For blooming yeast and mixing liquids
- 1 Large Mixing Bowl For combining batter ingredients
- 1 Whisk For mixing dry and wet ingredients
- 1 Large Nonstick Skillet Essential for cooking hoe cakes evenly
- 1 Ladle For portioning batter accurately
Ingredients
Main
- 2/3 cup warm water about 105 degrees F, no higher than 110
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons firmly packed brown sugar
- 1/3 cup buttermilk
- 2 eggs
- 1/2 cup canola oil divided
- 4 tablespoons butter divided
- 1/2 teaspoon large flake sea salt
- Hot Molasses Butter recipe follows
- 1 stick salted butter room temperature
- 1/8 teaspoon cayenne pepper
- 1 tablespoon unsulphured dark molasses
Instructions
- In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
- Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes.
- In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
Notes
Another favourite among fans is Taco Corn Casserole. Do away with taco shells. The cornbread is the base, then stack layers of seasoned beef, cheese, and spices on top. Once you take a bite, you’ll not even miss the tortilla.
Then there’s the Cowboy Dinner (or Cornbread Beef and Bean Casserole). A hearty enough dinner to fill a crew of hungry people after a long day salty beef and beans smothered in cheesy cornbread. Simple, filling, and decidedly satisfying.
Creamy Mashed Potatoes
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Peeler
- 1 Potato Masher Essential for desired texture
- 1 Large Casserole Pan For baking and serving
- 1 Whisk or Spoon For mixing ingredients
Ingredients
Main
- 5 pounds Yukon gold or russet potatoes
- 1 1/2 sticks softened butter plus more for baking
- 1 1/2 8-ounce packages cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup cream
- Salt and freshly ground black pepper
- Milk if needed, for thinning
Instructions
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Notes
And if you’re craving something lighter but just as satisfying, the Cheesy Zucchini Cornbread Casserole is a sneaky method of introducing vegetables into something that everyone will be willing to devour. The zucchini is incorporated into the batter, cheese gives it richness, and nobody complains about eating greens.
3. Snacks and Party Bites
Jiffy is also perfect when you’re craving something fun and quick.
Think Mini Corn Dogs. Just fill muffin tins with the batter, insert a bit of hot dog in the center, bake, and voila little treats everyone from children to adults loves. Great for parties, game day, or just an afternoons snack on a low key day.
Pumpkin Chocolate Chip Cookies
Equipment
- 1 Electric Mixer Stand or hand-held
- 2 Large Mixing Bowls One for wet, one for dry ingredients
- 2 Baking Sheets
- 1 Rubber Spatula For folding and scraping
- 1 Wire Cooling Rack
Ingredients
Main
- 1 cup 2 sticks unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups 12-ounce bag milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
Instructions
- Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Notes
For something even simpler, Corn Dog Muffins are an easy choice. Four ingredients, baked in a small muffin tin, and you have a grab and go. It’s okay to serve them with ketchup or mustard if you prefer, but in all honesty, they’re okay by themselves.
Egg Corn Muffins are another cool twist. Crack an egg on top of the batter before baking, sprinkle on cheese or bacon, and you’ve got a hearty breakfast item that looks fancier than it is.
And for biscuit lovers, Cheesy Garlic Drop Biscuits with Jiffy are ridiculously easy. You don’t even roll out the dough just drop spoonful’s on a sheet. Bake until crispy on the outside, cheesy and garlicky inside.
4. Holiday Sides and Everyday Staples
Jiffy is rocking during the holidays. Creamy Corn Casserole, which also goes by the names of spoon bread or corn pudding, is a staple at most Thanksgiving tables. A minute to stir, in the oven it goes, and voila, a creamy, rich side dish that’s the first empty plate on the table every time.
Sausage Cornbread Stuffing
Equipment
- 1 Large Saute Pan For cooking the sausage and aromatics.
- 1 Large Mixing Bowl For combining all stuffing ingredients.
- 1 Ovenproof Baking Dish For baking the stuffing.
- 1 Chef’s knife For dicing vegetables and chopping herbs.
- 1 Cutting Board For safe and efficient prep work.
Ingredients
Main
- Extra-virgin olive oil
- 1 large onion small dice
- 3 ribs celery small dice
- Kosher salt
- 1 pound spicy sausage casing removed, broken into bite-size chunks
- 3 cloves garlic smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves finely chopped
- 3 sprigs rosemary leaves finely chopped
- 10 cups stale cornbread cut into 1-inch cubes
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
Instructions
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
- In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
- Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM…stuffing!
Notes
But save it for special occasions only. Jiffy shines every day as well. The Cheesy Broccoli Cornbread unites veggies and zesty sharp cheddar baked in gentle, moist cornbread. It’s comforting, filling, and a sneaky strategy for filling finicky eaters with veggies.
5. Sweet Treats and Breakfast Ideas
Jiffy is not just savory, it has a sweet side too.
Start with Cornbread Pancakes. Imagine crispy edges, fluffy center, and that great cornbread flavor. Top with maple syrup, fruit, or better still, bacon and eggs. Breakfast has never been more creative.
Another classic favorite is Hoe Cakes (pan-fried cornbread disks). They are crispy on the outside, soft in the middle, and lovely with butter or syrup. It’s Southern breakfast in a dish.
Cheesy Corn Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Mixing Bowl
- 1 Whisk or Sturdy Spoon
- 1 Can Opener
Ingredients
Main
- 1 Box jiffy cornbread mix
- 1 Can cream corn
- 1 Can whole kernel corn
- 1 cup Sour cream
- 1 cup Sharp cheddar
- 1 Dash of salt and pepper
- 1 Egg
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Drain the can of whole kernel corn thoroughly.
- In a large mixing bowl, combine the Jiffy cornbread mix, cream corn, drained whole kernel corn, sour cream, egg, and a dash of salt and pepper.
- Stir until just combined, ensuring there are no dry pockets of cornbread mix, but avoid overmixing.
- Fold in 3/4 cup of the sharp cheddar cheese into the mixture.
- Pour the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/4 cup of sharp cheddar cheese over the top of the casserole.
- Bake for 35-45 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
- Remove from oven and let stand for 5-10 minutes before serving.
Notes
For dessert, prepare Blueberry Cornbread Streusel Bars. They contain a cornbread crust, blueberry filling, and crunchy topping. Or prepare the Blueberry Sour Cream Coffee Cake, which turns Jiffy into tangy, moist coffee cake-like cake that is perfect for either breakfast or dessert.
Cookies? Yes. Texas Chocolate Chip Cookies contain a special texture due to the mixture. And Blueberry Cheesecake Cookies, made with cream cheese and white chocolate, are so rich and decadent that no one would ever guess they started with Jiffy.
6. Tricks That Showcase Juffy’s Resourcefulness
Some of Juffy’s best tricks aren’t recipes at all.
Cornbread Salad is a layered salad of beans, corn, tomatoes, cheese, and dressing, topped with crumbled cornbread. It’s colorful, tangy, and a potluck favorite.
Cornbread Stuffing is Thanksgiving classic. The mix of sausage, sage, and sweet cornbread has all the meaning of holiday flavor. And the best part? You can make it ahead of time, the night before.
Sloppy Joe and Macaroni Casserole
Equipment
- 1 Large Skillet or Dutch Oven
- 1 Large Pot For cooking macaroni
- 1 Casserole Dish Approximately 9×13 inch
- 1 Mixing Bowl Small
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 3 tablespoons dark brown sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- One 15-ounce can tomato sauce
- 2 tablespoons EVOO
- 1 1/2 pounds ground beef 80-to-85-percent lean
- Kosher salt and freshly ground pepper
- 3 to 4 cloves garlic finely chopped
- 1 red bell pepper seeded and finely chopped
- 1 onion finely chopped
- 1 cup beef broth
- 12 ounces elbow macaroni with ridges
- 2 cups shredded yellow Cheddar
- 1/2 cup chopped crisp deli-style dill pickles
Instructions
- Preheat the oven to 400 degrees F.
- Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
- Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
- Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.
Notes
Try Cornbread Pizza Crust on pizza night. Bake a thin Jiffy crust and top with sauce, cheese, and preferred toppings. It has a sweet savory bite that surprisingly pairs well with sausage, peppers, or pineapple.
Black Bean Fritters in the air fryer are a genius recipe crispy on the outside, soft on the inside, packed with beans and cheese. Or, crumble leftover cornbread into croutons by tossing it with butter, herbs, and baking till crispy.
One of the most old fashioned uses is Cornbread in Buttermilk. Crumble warm cornbread into a bowl of cold buttermilk, season with salt and pepper, and you’ve got a rustic dish that’s been around for generations.
And don’t forget to use Jiffy as breadcrumbs. From pork chops to fried chicken to catfish, Jiffy provides a sweet crunch that plain breadcrumbs can’t. In chicken tenders, add paprika and cayenne for a spicy flavor you can even bake them for the health-conscious alternative.
Last but not least, Jiffy creates wonderful crusts for Pot Pies. Golden cornbread over chicken, beef, or turkey filling is pure comfort food. And if nostalgia is your thing, the Sloppy Joe Cornbread Casserole takes a cafeteria staple and makes it tasty once again.
The Heart of Jiffy
What’s unique about Jiffy is simple: it gives you freedom. Instead of holding you back, that little box unlocks imagination. It saves time without the food tasting like it came out of a package. It can be dressed up or dressed down. And it has a bit of retro, because almost everyone has some memory attached to cornbread or muffins.
So the next time you open up that blue box, don’t just think “muffins.” Think casseroles, snacks, pancakes, cookies, pizza, even stuffing. It’s a blank canvas in the kitchen.
With Jiffy, you’re not just baking you’re building comfort, experimenting with flavors, and making daily meals a little bit better.
