Tag: vegetarian recipe

Vegetarian Corn Muffin Mix Recipe

Dilly Cornbread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. poppy seed
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Prepare muffin mix as directed on package. Stir in dill weed and poppy seed. Pour into pan. Bake 15 – 20 minutes.

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Vegetarian Corn Muffin Mix Recipe

Pumpkin Corn Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup pumpkin
  • 1/2 tsp. pumpkin pie spice
  • 2 Tbsp. sugar
  • 1/2 cup walnuts, chopped (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Combine ingredients. Blend well. Fill muffin cups 2/3 full. Bake 16 – 18 minutes.

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Vegetarian Corn Muffin Mix Recipe

Corn Cake

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 eggs
  • 3/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix
Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Combine ingredients. Beat for 3 minutes. Pour into pan. Bake 20 – 25 minutes.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Cornmeal Shortcakes

(12 – 13 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1 tsp. baking powder
  • 3/4 cup sour cream
  • 1/3 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 425°F.

Combine muffin mix, flour and baking powder. Add sour cream and milk. Mix with a fork to make a soft dough. On floured surface, knead several times. Roll or press out to 1/3” thickness. Cut with 2-1/2” cutter and place on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Split in half horizontally and top with fruit, whipped topping or ice cream.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Pie Crust

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4-5 Tbsp. cold water
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Combine muffin mix and flour. Cut in shortening until mixture resembles small peas. Sprinkle water over mixture, one tablespoon at a time. Stir with fork until ingredients are moist and hold together. Divide dough in half and form two balls. On floured surface, roll out making bottom crust 1” larger than inverted pie pan. Fold bottom crust in half and fit into an ungreased pie pan. Pour filling into crust. Moisten edge of bottom crust lightly. Place top crust over filling. Trim edge, flute and slit top for venting. Cover with foil. Bake 25 – 30 minutes Remove foil and bake an additional 10 – 15 minutes.

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Vegetarian Corn Muffin Mix Recipe

Corny Bread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 Tbsp. pimiento, chopped
  • 1 Tbsp. hot peppers, chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.

Combine ingredients.  Blend well.  Pour into pan.  Bake 20 – 25 minutes.

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Vegetarian Corn Muffin Mix Recipe

Jalapeño Spinach Corn Muffins

(16 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 2 Tbsp. oil
  • 1 cup fresh spinach, finely chopped
  • 2 cup cheddar cheese, shredded
  • 2 jalapeño peppers, seeded and finley chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper liners.

Pour muffin mixes into a bowl. In separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened. Fold in spinach, cheese and peppers. Fill muffin cups 2/3 full. Bake 18 – 22 minutes or until lightly browned.

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Vegetarian Corn Muffin Mix Recipe

Creamy Corn Muffins

(8 – 10 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 can (8.25 oz.) cream corn
  • 1/4 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a muffin pan or use paper baking cups.

Combine ingredients. Blend well. Fill muffin cups 2/3 full. Bake 15 – 20 minutes or until golden brown.

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Vegetarian Corn Muffin Mix Recipe

Vegetarian Corn Muffins

(Yield 6 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
  • 1 egg*
  • 1/3 cup milk*
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Vegetarian Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  Batter will be slightly lumpy.  (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.)

FILL muffin cups 2/3 full. 

BAKE 15 – 20 minutes or until golden brown. 

*Substitutes may be used.  See side panel for alternatives.

VEGETARIAN INGREDIENT ALTERNATIVES

Egg Substitutes:
1/2 banana, mashed
1 tsp. soy flour
1 tsp. flax seed, ground
1/4 cup white beans, pureed

Milk Substitutes:
Soy milk and Almond milk

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Peach Crisp

Peach Crisp

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 2 cans (21 oz.) peach pie filling
  • 1 cup brown sugar, firmly packed
  • 6-1/2 Tbsp. margarine or butter, softened
  • 1 cup quick oats
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 13” x 9” pan.

Pour pie filling into pan. In separate bowl, cream together brown sugar and margarine or butter. Add corn muffin mix and oats until crumbly. Sprinkle over filling. Bake 30 – 35 minutes.

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Corn Pancakes or Waffles

Vegetarian Corn Pancakes or Waffles

(6 – 8 Pancakes or Two 7" Waffles)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
  • 1 egg*
  • 2 Tbsp. shortening, melted
  • 1/2 cup milk*
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Vegetarian Corn Muffin Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs.  Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly. 

Combine ingredients until large lumps disappear. 

For pancakes, use 1/4 cup batter.  When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops. 

*Substitutes may be used.  See side panel for alternatives.

VEGETARIAN INGREDIENT ALTERNATIVES

Egg Substitutes:
1/2 banana, mashed
1 tsp. soy flour
1 tsp. flax seed, ground
1/4 cup white beans, pureed

Milk Substitutes:
Soy milk and Almond milk

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Fritters

(18 – 20 Pieces)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1/4 cup sour cream
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
  • oil for frying
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat 1” of oil in deep fryer or skillet to 350°F.

Beat eggs. Add remaining ingredients. Stir until blended. Drop by tablespoon into deep fryer or skillet. Cook 1 – 2 minutes on both sides. Drain on paper towel.

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Vegetarian Corn Muffin Mix Recipe

Cornmeal Churros

(26 – 30 Churros)

Ingredients:

Batter

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 2 eggs
  • 2/3 cup buttermilk
  • oil for frying

Coating

  • 1 tsp. cinnamon
  • 1/3 cup sugar
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat 2” of oil in deep fryer or skillet to 350°F.

For batter, combine muffin mix, flour, sugar, cinnamon and baking powder.  Add eggs and buttermilk; stir until combined.  Spoon half of batter into pastry bag fitted with a large star tip.  Pipe 4” long pieces of batter directly into oil, a few at a time.  Fry until lightly browned on both sides (about 20 seconds), turning once.  Remove with slotted spoon or tongs.  Drain on paper towels.  Repeat with remaining batter.  For coating, combine ingredients; sprinkle over churros while still warm.  

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Vegetarian Corn Muffin Mix Recipe

Corn Sticks

(12 – 13 Sticks)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease and flour a corn stick pan.  Place in oven for 5 minutes.

Prepare mix as directed on package.  Use one tablespoon of batter per mold.   Bake 12 – 15 minutes or until golden brown.

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Vegetarian Corn Muffin Mix Recipe

Spinach Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed
  • 2 cups onion, chopped
  • 2 Tbsp. margarine or butter
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 can (10-3/4 oz.) cream soup (celery, mushroom or chicken)
  • 1 tsp. herb seasoning
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • Swiss cheese (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 1-1/2 quart casserole dish. 

Drain any access water from spinach and set aside.  Sauté onion in margarine or butter.  Add spinach and set aside.  Combine eggs, sour cream, soup, seasonings and muffin mix.  Blend well.  Stir into spinach mixture.  Pour into casserole dish.  Bake 40 – 45 minutes.  Sprinkle cheese on top (optional).  Return to oven until melted.

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Fudge Brownie Mix Recipe

Pretzel Caramel Brownies

(9 – 12 Brownies)

Ingredients:

  • 2 pkgs. “JIFFY” Fudge Brownie Mix
  • 2 eggs
  • 2 Tbsp. water
  • 1/4 cup oil
  • 1 cup chocolate chips (divided)
  • 2 Tbsp. margarine or butter
  • 25 caramels, unwrapped
  • 1 tsp. milk
  • 1/2 cup pretzels, crushed
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine brownie mix, eggs, water and oil. Blend well. Fold in 1/2 cup chocolate chips. Spread in pan. Bake 40 – 45 minutes. While brownies are still warm, combine margarine or butter, caramels and milk. Microwave for 2 minutes or until caramels have melted. Stir well and pour over brownies. Sprinkle pretzels and remaining chocolate chips on top. Cool thoroughly before cutting.

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Vegetarian Corn Muffin Mix Recipe

Indigo Grill’s Indian Corn Pudding

(10 – 12 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/4 cup plus 1-1/2 Tbsp. milk
  • 1/4 cup margarine or butter, melted
  • 1 Tbsp. Tabasco sauce
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup cheddar cheese, grated
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 white onion, thinly sliced
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Butter muffin pan or use paper baking cups.

Combine corn muffin mix, milk, margarine or butter, Tabasco sauce and corn. Mix well. Fill muffin cups 2/3 full. In separate bowl, combine remaining ingredients. Blend well. Spread over corn muffin mixture. Bake 30 – 35 minutes. Serve hot.

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Vegetarian Corn Muffin Mix Recipe

Cherry Apricot Cobbler

(8 – 10 Servings)

Ingredients:

Fruit Mixture

  • 1 can (15.25 oz.) apricots, drained
  • 2 cans (14-1/2 oz.) cherries, drained
  • 1/2 cup sugar
  • 2 Tbsp. tapioca

Crumb Mixture

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 tsp. orange peel
  • 4 Tbsp. margarine or butter, softened
  • 1/2 cup milk
  • 3 Tbsp. sugar
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 9″ baking pan.

Combine fruit mixture ingredients and set aside. For crumb mixture, combine muffin mix, orange peel and margarine or butter with fork until crumbly. Stir in milk just until moistened. Pour fruit mixture into pan. Sprinkle crumb mixture over fruit. Sprinkle remaining sugar over top. Bake 35 – 40 minutes.

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Vegetarian Corn Muffin Mix Recipe

Fresh Blueberry Corn Muffins

(15 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1-1/2 cups fresh blueberries
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Fold in blueberries. Fill muffin cups 2/3 full. Bake 18 – 23 minutes. Cool on wire rack for 10 minutes before removing muffins from pan.

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Vegetarian Corn Muffin Mix Recipe

Broccoli Cornbread

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 Tbsp. margarine or butter
  • 1 medium onion, chopped
  • 4 eggs
  • 2 cups fresh or frozen broccoli (thawed), chopped
  • 1 cup cottage cheese
  • 1/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F.  Grease a 13” x  9” pan.

Melt margarine or butter in a skillet.  Add onion; sauté until tender.  Do not brown.  In separate bowl, combine onions with remaining ingredients.  Blend well.  Pour into pan.  Bake 40 – 45 minutes.

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Spoon Bread Casserole

Spoon Bread Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup margarine or butter, melted
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.

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Vegetarian Corn Muffin Mix Recipe

Jalapeño Cornbread

(6 – 9 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 4 jalapeño peppers, cored and diced
  • 1 small red pepper, diced
  • 1/4 cup margarine or butter, melted
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 9” square pan or a 10” cast iron skillet preheated in the oven.

Combine all ingredients. Blend well. Pour into pan or skillet. Bake 25 – 30 minutes.

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Hush Puppies

Hush Puppies

(24 – 28 Small Hush Puppies)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup flour
  • 1/2 cup onion, finely chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oil in deep fryer to 375°F.

Combine muffin mix, egg, milk, flour and onion.  Mix well.  Drop by teaspoon into oil.  Fry 4 minutes (2 minutes on each side) or until golden brown.  Drain and serve.

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Skillet Cornbread

Skillet Cornbread

(8 – 10 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2/3 cup milk
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Preheat a 10” cast iron skillet in the oven.

Combine ingredients.  Batter will be slightly lumpy.  Grease skillet.  Pour batter into skillet.  Bake 18 – 23 minutes.  Cool 10 minutes.  Invert on serving plate.

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Vegetarian Corn Muffin Mix Recipe

Vegetarian Cornbread (Johnny Cake)

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk*
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Vegetarian Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Grease an 8″ square pan.  Combine ingredients.  Batter will be slightly lumpy.  Pour into pan.  Bake 20 – 25 minutes.

VEGETARIAN INGREDIENT ALTERNATIVES

Egg Substitutes:
1/2 banana, mashed
1 tsp. soy flour
1 tsp. flax seed, ground
1/4 cup white beans, pureed

Milk Substitutes:
Soy milk and Almond milk

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.