Jiffy Cornbread is another staple I keep in my pantry. Normally, I am not fond of cornbread, but I love Jiffy. I bake Jiffy sometimes just to have cornbread and milk for breakfast or dinner. But I have experimented with Jiffy and found that I can make some very interesting meals with this wonderful staple. I can make a complete meal with Jiffy in the form of salads and casseroles. The first one is Jiffy Cornbread salad, and the other one is Jiffy corn and bean casserole.
Jiffy – Cornbread Salad
2 boxes of Jiffy Cornbread Mix
12 slices bacon
2 cups sour cream
1 package Hidden Valley Ranch Dressing Mix
2 cups mayonnaise
2 cans kidney beans
4 finely chopped tomatoes
2 cans (drained) whole kernel corn
1 can button mushrooms
1 large onion chopped
1 bell pepper chopped
3 cups shredded cheddar cheese
First step – Empty both packages of Jiffy Cornbread Mix into a bowl and mix as directed on the box. Let it cool and then crumble it all up and put aside until later. Fry up the bacon until it is crispy. When the bacon is done, lay it out on paper towels to drain. When they are cool crumble it up into little pieces.
Second step – In a small mixing bowl add sour cream, mayonnaise, and ranch dressing mix. Mix well with a wire whisk.
Third step – In a fairly large bowl or serving dish make layers of corn bread, beans, tomatoes, peppers, onions, mushrooms, bacon and cheese. You should be able to make at least 3 layers of each. Cover the salad with cling wrap and refrigerate for 2 hours before you are ready to eat. Some folks don’t like mushrooms, but we do. You can add or leave out any of these ingredients and add some that you think of.
Jiffy – Corn and Green Bean Casserole
1 box Jiffy Corn Muffin Mix
1 can whole kernel corn (drained)
1 can cream-style corn
1 can French-style green beans (drained)
1 onion chopped
1 red bell pepper
2 eggs beaten well
1 ï¿½ cup sour cream
3 cups shredded cheddar cheese (Put 2 cups in the recipe and one cup on top)
In a large mixing bowl, combine both cans of corn, onions, peppers, eggs, and corn muffin mix. Once they are all incorporated fold in 1 cup of cheese and green beans. Now pour the mixture into a lightly greased oblong casserole dish. Top with the remaining 2 cups of shredded cheese. Preheat oven to 350 degrees and bake this casserole for 50 to 60 minutes or until done.
This is a complete meal, and you don’t have to serve anything else if you don’t want to. I sometimes like to slice some red ripe tomatoes to serve on the side with a dollop of mayonnaise. Hope you enjoy this as much as we do.