Sunday, March 22, 2009

Shortcuts with Corn Bread Mix

I don't know about you, but I seem to always have Jiffy corn muffin mix in my pantry. To me it is more than just plain corn muffins or corn bread (which I would love anyway); it is very versatile. I have added jalapenos, pimentos, chili spice...you name it! I have posted corn bread casserole before and that uses Jiffy corn muffin mix. But there are so many things you can do with this inexpensive and delicious little box of muffin and bread mix.
You can make croutons! In a bowl, add the Jiffy corn muffin mix, 1/2 cup grated cheese and 1/2 cup milk.
Add some Italian Seasoning to the mix.
Spread in a 9-in. square pan that has been lined with foil and sprayed with PAM.
Place in a preheated 350 degree oven for about 25 minutes.
Remove from oven and set heat to 300 degrees.
Lift cornbread from pan using the foil. Cut into 1-inch squares.
Spread cubes on ungreased baking sheet for 25 minutes. Remove from oven and cool completely.
Toss with a nice big salad of romaine, tomatoes and red onion and your choice of dressing.
You can make a pizza!
Coat a round pizza pan with PAM. Preheat oven to 400 degrees.
Cook 1 pound of ground beef until no longer pink and add 1-1/2 cups of medium salsa.
In a medium bowl, stir 1 package Jiffy corn muffin mix with 1-1/2 cups of flour, 1 egg and 2/3 cup of milk. This will form a stiff batter.
Press mixture onto the pizza pan with hands that have been sprayed with PAM.
Spoon beef mixture on top of cornbread shell.
Top with a can of Mexicorn (drained).
Bake for 15 minutes until the crust is golden.
Sprinkle with shredded taco spiced cheese and bake 5 more minutes to melt cheese.
Remove from oven and dollop with sour cream and chopped green onions and guacamole.
You can make a pot pie!
Coat 6 ramekins with PAM; place on a baking sheet.
In a large bowl, combine 3 cups of chopped cooked chicken, 1 package of frozen mixed vegetables (thawed), 1 jar of fat free chicken gravy and 1/2 cup of fat free half and half.
In another bowl, combine the Jiffy corn muffin mix, 1/2 cup fat free half and half, 1 egg and 2 Tbsp finely chopped parsley.
Divide the chicken mixture among the 6 ramekins and top each with the corn bread batter.
Bake for 35 minutes until bubbly and the crust looks golden.
Let cool for 5 minutes before serving.

So there you have it! Three quick and easy ways to make some inexpensive and healthy meals!

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