I know what you’re thinking:
Wow, Gansie put a fried egg on something. How fucking original. I love seeing the same thing over and over on ES.
Actually, this post is about something I baked. But 80 liked this picture best, so I had to put it on top. The picture directly below actually shows what the post is about, see top. Yes, I baked. Yes, I cheated.
This is my baking achievement! Tim and Alice had some friends over for Project Runway/dinner and I needed to think of something I could just throw in the oven so 80 and I could catch up on the previous week’s episode. I immediately turned to my savior, known as Jiffy corn muffin mix. I bought a basket of poblanos at the market and really wanted to find another use for them (previously found in 80’s feta and poblano omelet and my salad with feta and poblano) hence the above Johnny cake.
Before I get into the recipe, the very top picture was the next night’s dinner: my signature fried egg placed over tomato slices, drizzled with crema mexicana and sprinkled with scallions. The corn bread nicely sopped up the yolk and crema.
Roasted Poblano Johnny Cake (the Jiffy box calls it a Johnny cake; it’s just corn bread to me.)
Editors Note: As this was my first trial using 2 boxes of mix, I wasn’t sure how much of the extras to add in. The version I’ll give you turned out with only slight heat and a lot of the other ingredients didn’t come through. I’ll let you know where I think you could double up, which is basically everything.
In large bowl: one diced roasted poblano (use 2 for more heat), 2 scallions, 3/4 cup of feta (use more!) 2 diced garlic cloves (use more!) kosher salt and freshly ground black pepper. Dump in two packages of Jiffy corn mix, 2 eggs and 2/3 cup of milk. Stir to combine.
Grease (butter) a large pan and pour batter in. Bake at 350 for about 30-40 minutes. Keep checking. When it’s almost done, sprinkle shredded mozzarella on top and let it melt.
Now, this is where there was some controversy in the apartment. I wanted to leave the bread in until it browned but 80 wanted to take it out much sooner so the cake wouldn’t dry out (which this cheating mix tends to do.) I ended up taking it out before the cheese browned, but when I warmed up a square for my next night’s dinner, I kept it in the broiler until the cheese darkened.
Jiffy is not cheating. It’s like White Lily flour- its own Southern baking staple.
That first photo is truly a beautiful picture: the glistening deep-vermilion of the tomato, the coy curl of the shaved scallions, the erotic gooeyness of a scarcely running yolk. Hmmm… On second thought, and just to be bitchy, I think I ought to start a tally of how many pictures of fried and scrambled eggs have been featured on the ES website in the last two months.
that first effing shot is some of the best egg porn I have seen
i know… moves one to wax poetic. I need a camera like that for my bday. Or a camera wielding bf. one or the other
I’m so honored!
Jiffy Corn Muffin Mix – Copy Cat recipe
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1/3 cup milk
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
you should really give the size of the pan you used. recipe is useless without it.