Start With Jiffy Corn Cakes For a Quick Supper
Rather than opt for take-out food, why not spend less time making a quick, inexpensive dinner at home? Easier said than done? Not really, especially if you start with Jiffy Corn Cakes. Jiffy as in "Jiffy" mix. Yes, I know it's a mix, but sometimes that's good. The Jiffy mixes are inexpensive and yield a pretty good product. In this case the mix combines with corn and an egg and creates a great corn cake in only a few minutes. The corn cakes can form the base for a variety of fast, easy toppings. For example, top the hot corn cakes with some beans, salsa, and cheese and run them under the broiler a minute or two to melt the cheese. Then pile on some lettuce, tomatoes, and onions if you like. Avocados would be good, too. You have an almost instant dinner. No take-out, only eat-in required. Or you could top the corn cakes with a slice of ham, a slice of cheese, and sauteed mushrooms. UMMM! Or how about topping the cakes with shredded or chopped pork or chicken and some barbecue sauce? Maybe some green onions and a dollop of light sour cream on the top? These little corn cakes are incredibly versatile. They're even good on their own.
Jiffy Corn Cakes -- Serves 4
1 can of creamed corn (14-15 ounces)
1-2 teaspoons of minced dried chives
1 box of Jiffy corn muffin mix (7-8 ounces)
In a medium bowl, mix the egg and creamed corn well. Stir in the corn muffin mix and chives until just blended. Heat a large non-stick skillet over medium heat and coat the bottom of the skillet with non-stick cooking spray or a little olive oil. When the pan is hot, drop some of the corn cake batter into the pan, using about 1/4 cup for each corn cake (only cook 2-3 cakes at a time). Spread the batter out a little with the back of a spoon or a spatula. After a few minutes or when bubbles form on the tops of the corn cakes and the edges are firm, flip the corn cakes and cook them another minute or until done. Keep the corn cakes warm while you cook the remaining batter. Serve the corn cakes hot with whatever toppings you like. The corn cakes also are great "as is" or with butter, syrup, honey, or preserves.