Two recipes using Jiffy Cornbread Mix are Cherry Apricot Cobbler and Southwest Stew with Corn Dumplings. The cobbler recipe uses the cornbread mix as part of the crumb topping, while the stew recipe uses the mix as the base for the corn dumplings.
To make the Cherry Apricot Cobbler, mix together 1 can of drained apricots, 2 cans of drained cherries, 1/2 cup sugar and 2 tablespoons tapioca. Separately, combine 1 package of corn muffin mix, 1/2 teaspoon orange peel and 4 tablespoons softened butter. Add a 1/2 cup milk to the corn muffin mixture. Place the fruit mixture in a greased 9-inch baking pan, and top with the corn muffin mixture and 3 tablespoons of sugar. Bake the cobbler for 35 to 40 minutes at 375 degrees Fahrenheit.
To make the Southwest Stew with Corn Dumplings, start by browning 1 1/2 pounds ground beef and a chopped medium onion. Drain the fat from the beef, then add in 1/2 cup chopped green pepper, a 28-ounce can diced tomatoes, a 6-ounce can tomato paste and 1 can of whole corn. Stir in 2 teaspoons chili powder, 2 tablespoons sugar, 1 teaspoon salt and a dash of pepper. Simmer the stew for five to 10 minutes.
Mix together a package of corn muffin mix and 1 tablespoon instant onions, then add in an egg and 2 tablespoons of milk. Add tablespoon-sized balls of corn muffin dough to the stew. Cover the stew, and simmer for 15 to 20 minutes.