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What can you do with one box of Jiffy?

Any similarities between this blogger and the Junior League of Jackson is purely accidental and highly improbable, which in no way is meant to be a criticism of the League. Oh, no.

Junior Leaguers across the South always do things first class, take the Jackson bunch's cookbook, circa 1991. I had occasion to thumb through a copy, one a colleague says is the only cookbook she uses, and even 17 years ago, these ladies had veered away from Dump Cakes and Breakfast Casseroles to inventive recipes like the salad one shared below.

All of which finally gets around to the question of the headline. What can you do -- you, blog readers -- with one box of Jiffy or its equivalent? Taco pie topping? Sweet (as opposed to savory) corn muffins?

We'd really like to hear some suggestions, and if you think your recipe/story/comment is too long to leave here as a comment, you can always e-mail me,

OK, here's one use the Junior League of Jackson had for a box of Jiffy. I'm gonna make this for my grandson's graduation party. Actually the party's for the parents/grandparents, but all of you parents/grandparents of teenagers already know that.


1 package (8.5 ounces) cornbread mix
1 large egg
1/3 cup milk
4 medium tomatoes, peeled and chopped
1 green bell pepper, chopped
1/2 small onion, chopped
1/2 cup chopped sweet pickles
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise (if you don't make your own, buy a good full-fat brand)
1/4 cup sweet pickle juice

Combine cornbread mix, egg and milk. Spoon into an 8-inch square pan and bake at 400 degrees for 20 minutes. Cool, crumble and set aside.

Combine tomatoes, bell pepper, onion, pickles and bacon. Toss gently.

Combine mayonnaise and pickle juice, stir well and set aside.

In a large glass bowl, layer 1/2 each of cornbread, tomato mixture and mayonnaise mixture. Repeat layers with remaining mixtures for six layers in all. Cover and chill 2 hours before serving.

From "Come On In!" by Junior League of Jackson (1991)