Making My Own- Jiffy Mix plus bonus Thanksgiving recipe! | Occasionally Crafty: Making My Own- Jiffy Mix plus bonus Thanksgiving recipe!

Monday, November 12

Making My Own- Jiffy Mix plus bonus Thanksgiving recipe!


Before I get to the post, I just want to let you know that Valerie is guest posting over at Sugar Bee Crafts (live at 9 am) today!  Hurry over and check out how to make this adorable Turkey Shirt!

I can hardy believe that Thanksgiving is next week! It is time to do the grocery shopping so the cooking can begin! I am super excited this year because we are back in the states and can celebrate with family. Valerie is driving up with her family from Arizona, and my mom and brother are coming down from Denver. As I was planning our menu, I remembered one of our favorite dishes and immediately noticed an ingredient I could make on my own!

Here is how you make your own Jiffy Corn Muffin Mix.  (Be sure to read the whole thing so you don't miss out on a great way to use your new mix)

My recipe came from Fake It Frugal,  which is a great place to look up more of these type of mixes. It is super simple, and you are likely to have most of this on hand.

2/3 Cup Flour
1/2 Cup Yellow Cornmeal
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt

I'll admit, Jiffy muffin mix really isn't that expensive, but it is SO easy to make and it still ends up being cheaper than the boxes. I took the website's suggestion and just put all the ingredients into a ziploc bag, sealed it and shook it all together. I whipped up four of these very quickly, with plenty of cornmeal left over to make some more when I need them.

And now for the Thanksgiving recipe I promised you. We first had this side dish when dining with my husband's sister in law's family (got that?). It was the one everyone was raving about and I'm thankful Sarah was willing to share the recipe with us, as it has become a staple for holiday meals.

Corn Souffle 

1 box jiffy corn muffin mix (but of course use your new mix!!)
1 egg
8 oz sour cream
1 can cream corn
2 TBSP sugar
1 stick butter

Heat oven to 350 and melt butter in the casserole dish as oven is heating. I use a round Corningware dish.

In a separate mixing bowl, mix together the sour cream, corn and egg. Add the jiffy mix and sugar. Mix well. Pour this batter INTO the melted butter, but DO NOT STIR. Bake until puffed up, edges are golden,and a knife comes out clean.  This can range in time from 35-50 minutes so keep an eye on it! 

This does not double well, so if you need to make more, you can double the batter, but pour into two separate dishes of equal size.


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1 comment:

  1. Definitely keeping this one! I love Jiffy, but I also love shortcuts :) Thanks for linking up to Tasty Thursday.


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