Category: Breads - Quick - Dinner Breads

  Date Posted: 7/5/2013

  Author: Internet

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1 (9 oz.) box Jiffy Corn Muffin Mix

Corn Muffins:

1 1/2 cups sifted flour
2 1/4 tsp. baking powder
3/4 tsp. salt
2 Tbsp. sugar
3/4 cup cornmeal
2 eggs well beaten
1 cup milk
1/4 cup melted butter

1 (9 oz.) box Jiffy Yellow Cake Mix


Yellow Cake:

*2 cups self-rising flour
1 1/4 cups white sugar
1/2 cup unsalted butter, softened
1 cup milk
2 eggs
1 tsp. vanilla extract

*If you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

1. Prepare each box according to package directions and gently fold together. Pour into a greased (with strained bacon fat) 9×13 pan. (You can sprinkle with a little crisp bacon.) Bake according to box directions for the yellow cake mix.

Corn Muffins:

1. Sift flour then measure add baking powder, salt and sugar, then sift again. Add cornmeal and mix well.

2. Combine eggs, milk, and melted butter add to the flour mixture, blending just until ingredients are moist.

Yellow Cake:

1. Preheat oven to 350°F. Grease and flour a 9×13 inch pan.

2. Cream together the unsalted butter and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.

3. Bake 20 to 30 minutes, or until tester inserted in the center of the bread comes out clean.

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