Aug 262019

This week, I will share 2 recipes that are great for breakfast, Muffins. You can also use these as a bread component for any meal.

1 1/2 boxes (8.5oz) Jiffy Corn Muffin Mix

2 cups Self-Rising Cornmeal Mix

1 1/2 cups Self-Rising Flour

2 tablespoons Baking Powder

2 3/4 cups Milk

1/2 cup Margarine, melted

1/2 cup All-Vegetable Shortening. melted

3 large Eggs

1/2 teaspoon Garlic, minced

Preheat oven to 400℉. Spray 3 (12 cup) muffin pans with cooking spray.

In a large bowl, stir together cornbread mix, cornmeal mix, flour, and baking powder. In a medium bowl, whisk together milk, margarine, shortening, eggs, and garlic. Pour milk mixture into flour mixture; stir until combined. Scoop about 1/2 cup of batter into each muffin cup. Bake until light brown, about 20 minutes. Let cool in pans for 5 minutes. Serve muffins warm.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.