Jiffy Corn Muffin Mix?

Posted on: Wed, 11/06/2002 - 2:54am
Domenics Mom's picture
Joined: 03/15/2002 - 09:00

Does anyone know if Jiffy Corn Muffin Mix
is safe for PN and TN? I was also wondering if there is any microwave safe popcorn's out there? Any help would be appreciated. Thanks.

Posted on: Wed, 11/06/2002 - 7:47am
Donni's picture
Joined: 11/06/2000 - 09:00

I called the Chelsea Milling Co. (734-475-1361), the manufacturer of Jiffy Mixes, about 2 months ago (sorry, I don't have time to find my notes right now). All their mixes EXCEPT the 40-oz. boxes of their baking mix and the 40-oz. boxes of their pancake mix run the risk of cross-contamination to nuts. (The 40-oz. boxes are manufactured on a different line, in a different room.) I believe it's only to walnuts but you might want to call them to be sure of the type of nut. When I called, the woman who answered was very helpful and very friendly.
My son, PA only but avoiding all nuts, eats Pop-Secret (Betty Crocker) popcorn with no problems. We buy the light, no butter, version.

Posted on: Tue, 01/21/2003 - 10:19pm
Donni's picture
Joined: 11/06/2000 - 09:00


Posted on: Wed, 01/22/2003 - 11:23am
Anonymous's picture
Anonymous (not verified)

We eat Betty Crocker Pop=Secret, Orville Rickenback (something like that), and Shaws.

Posted on: Thu, 01/29/2004 - 12:18pm
SaraO's picture
Joined: 02/18/2003 - 09:00

I called Chelsea Milling Co. yesterday and I was told the same as Donni. Only the 40oz. boxes of baking mix and pancake mix are made on nut free lines. She said they run a wash between all mixes but the small boxes include a banana nut mix so there is a possibility of cross contamination. Dawn was very helpful and friendly when I called about Jiffy.

Posted on: Sat, 01/31/2004 - 11:15am
Lori Jo's picture
Joined: 09/17/2003 - 09:00

Well, Darn! There goes another one of my staples. DD hasn't had any yet, but I make it all the time for the rest of the family. Anyone know of any other cornbread mixes that are safe? [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img]

Posted on: Sun, 02/01/2004 - 1:51am
becca's picture
Joined: 05/22/2001 - 09:00

Lori Jo, it is very simple to make homemade cornbread. I use the recipe on the Quaker Cornmeal and it is very good. Add some extra oil if you like it a little more moist. I also use egg replacer and it still comes out very good. becca

Posted on: Sun, 02/01/2004 - 4:06am
Mama S's picture
Joined: 01/28/2004 - 09:00

Here is a really easy recipe for cornbread that is absolutely wonderful! I got this off of allrecipes.com (I tweaked it a bit).
2/3 cup white sugar
1 tsp. salt
1/3 cup butter, softened
1 tsp. vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1 1/4 cups cornmeal
1 1/3 cups milk
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet or 8X8 glass baking dish (may take a little longer to cook in baking dish).
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.

Posted on: Sun, 02/01/2004 - 1:17pm
Yonit's picture
Joined: 06/24/2002 - 09:00

Betty Crocker also has a corn muffin mix that I just used a couple weeks ago - it was easy and yummy (and safe). It came in a bag, enough for six muffins.

Posted on: Mon, 02/02/2004 - 12:50pm
Lori Jo's picture
Joined: 09/17/2003 - 09:00

Thanks. My all time favorite recipe calls for 2 boxes of Jiffy mix, along with eggs, sourcream, oil, and a can of creamed corn. It comes out moist, sweet, and irresistable. I've always wondered what exactly was in the cornbread mix so I could just use the base ingredients (that I probably have around). Anyone have a clue what key components are in the mixes? Obviously corn meal. Baking powder/soda? what else???

Posted on: Mon, 02/02/2004 - 8:45pm
Donni's picture
Joined: 11/06/2000 - 09:00

Of all the recipes I've found for Cornbread Mix, this one I like best because it doesn't have shortening in the mix and thus, has a longer shelf life. It you keep it over 4-6 months, just add a bit more baking powder to the 1 1/4 cup you take out to use.
Homemade Cornbread Mix
Recipe By : Make-A-Mix by Eliason, Harward & Westover
Makes about 10 cups of Homemade Cornbread Mix.
4 cups unbleached flour
4 cups yellow cornmeal
2 cups instant nonfat dry milk -- OR
2 cups dry buttermilk powder
2/3 cup granulated sugar
4 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed.
Pour into a container with a 10-cup capacity and a tight fitting lid. Seal container; label with date and contents. Store in a cool, dry place. Use within 10-12 weeks.
Cornbread from Homemade Cornbread Mix
Makes 1 loaf
1 egg -- beaten
1/2 cup water
2 tablespoons butter -- melted
1 1/4 cups Homemade Cornbread Mix
Preheat oven to 425


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