Easy ways to spice up Jiffy cornbread recipes include Jiffy Mix's recipe for fresh cornbread salad. Food.com offers a variety of savory recipes that add hot peppers, sour cream, chopped green onions and other options to Jiffy cornbread mix.
To create a fresh cornbread salad for summer, prepare Jiffy cornbread mix per package instructions and set aside to cool completely.
In a large salad bowl, toss 1 small head chopped lettuce, 1 cup shredded carrots, 1 diced red pepper, 1 diced large tomato and 1 diced small onion. Add 1 cup each thawed frozen peas and shredded cheese and 1 pound cooked and crumbled bacon. Stir in 1 cup mayonnaise. After crumbling cornbread, carefully fold it into the salad. Mix well and chill before serving.
Make jalapeno cornbread by combining 1 8 1/2-ounce box Jiffy cornbread mix, 1 egg and 1/4 cup melted butter in a mixing bowl. Add 1/3 cup milk, 2 tablespoons diced and well-drained canned jalapeno peppers and 1 cup shredded cheddar cheese. Pour cornbread mixture into greased muffin tin, mini muffin tin or 2-quart casserole dish. Bake at 375 degrees for 15 to 20 minutes or until cornbread is golden.
For cornbread using real corn, beat 2 eggs in a large mixing bowl and blend in 1/2 cup milk and 1 8-ounce container sour cream. Add 2 8-ounce boxes Jiffy cornbread mix and 1 8-ounce can cream-style corn. Pour into a greased 9-inch square baking dish at least 2 inches high and bake for 25 minutes.