I Quizzed 3 FoodEditors: Here’s Why They All Picked the Same Cornbread Mix Brand

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A significant part was played by nostalgia.

Cornbread is among those essential Southern dishes that spark intense debates—should it include sugar, should it be cake-like or breadier, made from scratch or not? from a mix For each Southern chef, there lies a strongly held belief, probably inherited from ancestors past.

I can accommodate numerous interpretations of the theme within my heart, regardless of whether it involves classic salty cornbread with a little grit or a grand, light-hearted sugary rendition, or perhaps even one like this an enhanced blend packed with cheese and jalapeño peppers —Everyone is welcome at my table.

I was intrigued about which brand appealed most to discerning individuals, so I sought out three food editors and asked them to share their top choice for cornbread mix. Their responses aligned with what I had suspected.

The Board of Cornbread Connoisseurs

  • Megan Scott Senior Editor for News and Features at Simply Recipes and co-author of the 2019 version of Joy of Cooking
  • Lucy Simon : Food & Wine Associate Editor and writer specializing in wine, spirits, and cuisine
  • Deb Freeman : Creator of the Setting the Table podcast , serving as the Food Editor for Style Weekly, along with her role as Executive Producer and Host of the documentary series," Finding Edna Lewis

The Top-Rated Cornbread Mix as Chosen by Food Experts

Whenever I consider cornbread, my mind instantly goes to that small blue box of Jiffy cornbread mix, and I discovered with pleasure that I am not the only one who feels this way. All three food editors I spoke with shared the same sentiment: when choosing a cornbread mix, nothing else measures up. Jiffy .

A recurring element in the responses was nostalgia. Jumbling up that traditional box evoked cozy, tender emotions related to baking with her mother, as stated by Food & Wine Assistant Editor Lucy Simon. "As a child, I would prepare Jiffy cornbread with my mom each summer, and it remains my favorite choice today. The slight sweetness and the light, delectable texture of the bread make it very appealing."

Mabel Holmes, the head of Jiffy, is recognized for inventing the initial ready-to-bake biscuit mixture during the 1930s, aiming to assist households grappling with economic hardship brought about by the Great Depression. By 1950, Jiffy introduced the item that would become synonymous with their brand: the cornmeal muffin blend.

The directions require incorporating one egg along with one-third cup of milk into the 8.5-ounce package of the mixture prior to transferring the batter into muffin cups and placing them in the oven. This straightforward blend sparked numerous copycats, yet nothing really rivals the authentic version.

What FoodEditors Adore in Jiffy

The editors I spoke with didn't shy away from adding some sweetness to their cornbread. They considered being sweet a positive trait. Deb remembers that Jiffy cornbread mix was one of the handful of ready-made items her grandma approved of. "Nonetheless, following the instructions on the package verbatim was strictly forbidden," explains Deb. "Her approach involved including additional milk, eggs, and butter to make a version closer to a cake, resulting in something truly delightful!"

Meg shared a comparable narrative stating, "Despite being raised in a Southern household where we typically prepared unsweetened cornbread, one of my grandmothers would resort to using Jiffy when she was short on time. That taste brings back such fond memories that whenever I grab a packet of cornbread mix from the supermarket, it’s always Jiffy."

That delightful sense of nostalgia exerts a strong influence, inspiring newer generations of cornbread makers to take up the blue box with enthusiasm.

Read the initial article on gudangmovies21

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