The Best Use for Jiffy Corn Muffin Mix (It’s Not Muffins)
byGRACE ELKUS updated December 15, 2020
The idea behind a box of Jiffy Corn Muffin Mix is, of course, that you can make corn muffins in a jiffy. But you can make a batch of crispy, savory-sweet hotcakes in an even quicker jiffy — and if this picture of a buttery short stack dripping with maple syrup doesn’t convince you, I’m confident that I can.
Growing up, the iconic blue-and-yellow box of Jiffy mix was a staple in my family’s kitchen. We consistently pulled it out for chili night, and by the start of the following week, a new one had taken its place in the pantry. Occasionally, we’d bake the muffins in our fun little cast iron corn-on-the-cob-shaped paninstead of muffin tins, but that’s about as experimental as we got.
But that was the ’90s. In 2020, using a mix solely for its intended purpose doesn’t cut it. Now, we settle for nothing less than turning cake mix into fudge, brownie mix into cookies, and waffle mix into biscuits. It’s about time we turned muffin mix into pancakes.
The wonderful thing about this iteration is that I genuinely find Jiffy pancakes to be superior to Jiffy muffins. The muffins are nostalgic, yes, but they’re sort of predictably average (and a bit crumbly for my liking). There’s a reason why the Internet (read: the Amazon reviews section) is full of hack-y ways to improve them, like baking in a cast iron pan slicked with bacon grease for a thinner, crispier bread; adding a can of creamed corn, a half stick of melted butter, and a few tablespoons of sugar to the batter for a sweeter corn bread; and mixing in chopped jalapeños to make baked cornbread “poppers.”
How To Make Jiffy Pancakes
Or, make like me and transform the mix into pancakes in mere minutes. In a large bowl, whisk together 1 (8.5-ounce) box Jiffy Corn Muffin Mix (about 1 3/4 cups), 2 large eggs, and 3/4 cup whole milk or buttermilk until mostly smooth (a few lumps are okay). Melt a smidge of butter in a large skillet over medium, pour spoonfuls of the batter into the skillet, and flip when bubbles begin to form and the edges are golden and crisp. Cook until golden-brown all over, then serve with more butter and lots of maple syrup. You’ll get between eight and 10 pancakes.
These pancakes have a savory nuttiness from the cornmeal that’s offset by sweet maple syrup. They cook up delightfully crispy and buttery, and would be great paired with bacon. Plus, they’re ready to eat in less than 10 minutes, making them the fastest pancakes I’ve ever tried.
Buy it online: Jiffy Corn Muffin Mix, $12 for 6 (8.5-ounce) boxes
(Note: Online shopping is always going to be a few more dollars. Head to your local grocery store for the best deal!) Grace ElkusDEPUTY FOOD DIRECTOR
Grace Elkus is the Deputy Food Director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.