Jiffy Corn Muffin Mix?


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.

On Nov 6, 2002

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.

On Jan 22, 2003


On Jan 22, 2003

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

On Jan 29, 2004

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.

On Jan 31, 2004

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]

On Feb 1, 2004

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

On Feb 1, 2004

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.

On Feb 1, 2004

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.

On Feb 2, 2004

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???

On Feb 3, 2004

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

On Feb 6, 2004

Thanks so much. I'll try it and see how it works in my recipe.

On Nov 11, 2004