Saturday, October 31, 2009

Cornbread and Jiffy Dinner rolls

Here are two recipes that use a Jiffy yellow cake mix, the little 9oz. kind. I make both of these a lot this time of year to go alongside soups and chili.


1 box Jiffy yellow cake mix
1 box Jiffy corn bread mix
2 eggs
2/3 cup milk

Blend ingredients, batter will be slightly lumpy. Let sit 4 minutes. Pour into greased square pan or muffins cups. Bake at 400 for 20-25 minutes (square pan) or 15-20 (muffins).

*Note: if I am just making these to feed my family I cut the recipe in 1/2 and use only 1/2 of each boxed mix, 1 egg and 1/3 cup milk.

This is my favorite cornbread, the cake mix makes it slightly sweet, so yummy with butter and honey!

Jiffy Dinner Rolls

1 9oz. box Jiffy yellow cake mix
1 pkg. active dry yeast (equal to 2 1/4 t. yeast)
1/2 t. salt
1 1/4 cup warm on wrist tap water
2 1/2-3 cups flour

In a large mixing bowl combine cake mix, yeast and salt. Stir in water and flour to make a soft (very sticky) dough. Cover and let rise for 1 1/2 hours. Stir down and place on floured surface. Turn dough gently to coat with flour. Shape in rolls and place on a greased baking sheet, or shape in balls and place in muffin tins. *Cover and let rise again til doubled. Bake at 400 for 10-15 minutes til golden.

*At this point I often cover with plastic wrap and place in fridge until I am ready to bake them. Just get them out of the fridge in time for them to fully come to room temp and bake as followed.

These are also a slightly sweet "crescent" type roll. They are yummy brushed with butter right from the oven!

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