Boxed cornbread gets a vegetable makeover
Whether it's to pair with soups or stews, the 50-cent box of Jiffy cornbread is an old-fashioned favorite. Try this healthy makeover.
Mon, Nov 21, 2011 at 08:00 AM
Got time to bake? No? Don't worry, Snack Girl has a great tip for making it look like you have time to use that oven for something other than pots and pan storage.
Next to the flour in your supermarket's baking aisle are baking mixes — and one that has been placed there since 1930 is "Jiffy." For a mere 50 cents plus egg and milk, you can make corn muffins.
The foodies who read this site are about to flame me for not making my corn muffins from scratch — and I hear you. But, those Jiffy boxes are so cute and while the ingredients include lard and sugar, I like the way they taste.
(I believe I am not alone in my love for Jiffy corn muffins.)
There are other healthier corn muffin mixes (that cost more) on the shelf. Hodgson Mill makes a corn muffin mix that has a much cleaner ingredient list.
My concept is to take the Jiffy mix and make it healthier by adding vegetables. I also added some cheese because I am sending these to school with my kids and I want to give them a bit more protein.
This is a fun and relatively inexpensive muffin that you can freeze and use for a quick lunch, breakfast or snack.
The sugar content on these is a wee bit high for me to deem these super healthy muffins — these are really a treat with some healthy ingredients (not unlike my black bean-brownie mix idea).
Healthier Corn Muffins
- 2 boxes Jiffy corn muffin mix or 16 ounces of another brand
- 2/3 cup milk
- 2 eggs
- 1 cup frozen corn
- 1 small zucchini, grated
- 1 cup cheddar cheese, grated (optional)
Preheat oven to 400 degrees F.
Mix all the ingredients together in a bowl.
Fill paper muffin cups half way and bake for 20 minutes or until golden brown.
Yield: 16 muffins.
By the numbers:
- One muffin without cheese = 135 calories, 4.3 g fat, 22.9 g carbohydrates, 2.9 g protein, 0.7 g fiber, 269 mg sodium, 4 PointsPlus
- One muffin with cheese = 163 calories, 6.6 g fat, 22.9 g carbohydrates, 4.7 g protein, 0.7 g fiber, 313 mg sodium, 5 PointsPlus
Lisa Cain, Ph.D., writes about healthy snacks on Snack-Girl.com. She is a published author, mother of two and avid snacker. For more healthy snack recipes, check out Snack-Girl.com.