Anonymous wrote:I assume it is for people who want a finer grain and sweeter cornbread. Ugh. It was bad enough getting that sweet "Yankee" corn bread in Massachusetts. That style uses equal parts flour and cornmeal and significant sweetener.

But if you must I googled the fake mix recipe

https://cookingwithcarlee.com/easy-sweet-cakey-cornbread/ Scroll down for actual instructions

Make it with creamed corn. In Florida people did that. But never cake mix
https://prettyprovidence.com/grandmas-semi-homemade-cornbread/

I love the finer grain used in corn bread. It's the new thing for work parties and now I know how everyone is making it.

If you can find the Marie calendars mix that is the closest to the sweeter lighter version they sell at restaurants.

I do love the corn pudding version but would skip the solid corn since some people don’t like that. Man, that is so good with the sour cream and the creamed corn. Yum.

I think Krutzees sells a boxed sweet cornbread mix, I’d try that before adding cake mix to cornbread mix. As soon as the cornbread is out of the oven, you could poke holes on the top with a toothpick, and brush on a mix of equal parts melted butter and honey to add a little more sweetness.

Vanilla cake can taste less sweet than a lot of cornbreads! So I don’t know that adding it would bump the sweetness factor, but it would
dilute the cornmeal taste and texture which is what makes cornbread so delicious.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Did you know that isn't vegetarian? It contains Lard. Learned that the hard way....

But Jiffy has a vegetarian version!

I know and that’s what triggered me to check the ingredients on the regular version. A family member made this at every family event, mostly for me, thinking it was vegetarian. They don’t sell the vegetarian version in her area though so I get to eat plain bread at these events now.

Make the cornbread and have it be your thing made the way you like it. It's not exactly hard.

jiffy is sweet enough on its own.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Did you know that isn't vegetarian? It contains Lard. Learned that the hard way....

But Jiffy has a vegetarian version!

I know and that’s what triggered me to check the ingredients on the regular version. A family member made this at every family event, mostly for me, thinking it was vegetarian. They don’t sell the vegetarian version in her area though so I get to eat plain bread at these events now.

Or you could bring something you and everyone else can eat?

Or Amazon the vegetarian to their house and make it when you get there.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Did you know that isn't vegetarian? It contains Lard. Learned that the hard way....

But Jiffy has a vegetarian version!

I know and that’s what triggered me to check the ingredients on the regular version. A family member made this at every family event, mostly for me, thinking it was vegetarian. They don’t sell the vegetarian version in her area though so I get to eat plain bread at these events now.

Or you could bring something you and everyone else can eat?

Anonymous wrote:Hi everyone. Thanks for the replies. I do the savory version with canned corn/creamed corn/sour cream each year for Thanksgiving, Xmas, and Easter so I wanted something different like the sweeter version like you get at restaurants. There are so many versions on line, I guess I will just pick one. I may use 1/2 the bag of cake mix and reduce the wet ingredients a bit.

Let us know how it turns out. I get what you mean about the good stuff at restaurants being sweet.

Anonymous wrote:

Anonymous wrote:Did you know that isn't vegetarian? It contains Lard. Learned that the hard way....

But Jiffy has a vegetarian version!

I know and that’s what triggered me to check the ingredients on the regular version. A family member made this at every family event, mostly for me, thinking it was vegetarian. They don’t sell the vegetarian version in her area though so I get to eat plain bread at these events now.

Hi everyone. Thanks for the replies. I do the savory version with canned corn/creamed corn/sour cream each year for Thanksgiving, Xmas, and Easter so I wanted something different like the sweeter version like you get at restaurants. There are so many versions on line, I guess I will just pick one. I may use 1/2 the bag of cake mix and reduce the wet ingredients a bit.

Anonymous wrote:I would just use a few boxes of cornbread mix, gritty vanilla cake sounds disgusting. Add honey if you want it sweeter or have whipped honey butter on side. Save cake mix for sheet cake desert.

+1
You can even pulse your cornmeal finer in your cuisinart.
That said, high five to the fritos poster! Better in every way.

My favorite recipe is for the corn pudding -

Jiffy Corn Pudding Ingredients -
8.5 oz. box Jiffy corn muffin mix
14.75 oz. can of cream style corn
15.25 oz. can of whole kernel corn, drained
2 eggs
1 c. sour cream
½ c. butter, melted & cooled

How to Make Jiffy Corn Pudding
Preheat your oven to 350F.
Spray an 8x8 inch square baking dish with nonstick spray and set aside.
In a large mixing bowl, whisk the eggs slightly. Add melted butter (allow it to cool), sour cream, Jiffy corn muffin mix, cream style corn, and whole kernel corn. Stir together until just combined.
Pour the mixture into the prepared baking pan, and smooth out evenly.
Bake at 350 for roughly 50 minutes. The mixture shouldn't be too jiggly, but may have a slight jiggle when you remove it from the oven.

That's it. Easy. No adding vanilla cake mix.

I would just use a few boxes of cornbread mix, gritty vanilla cake sounds disgusting. Add honey if you want it sweeter or have whipped honey butter on side. Save cake mix for sheet cake desert.

Anonymous wrote:Did you know that isn't vegetarian? It contains Lard. Learned that the hard way....

Did I miss where she said it needs to be vegetarian?

I don’t make it with vanilla cake, so I don’t know how to do that. I do doctor up the jiffy mix, though. I use two boxes, melted butter instead of oil, add about 1/2 cup of frozen corn, make sure you use the proper number of eggs, and I add sour cream — about 1/3 of a cup.