ANTELOPE CANYON PHOTOS TAKEN IN AUGUST 2009

This is the Navajo Nation Power Plant Station  near Page, Arizona, taken from my archives when we were on a road trip in August 2009. We were heading to Antelope Canyon. 

The tour trucks were just coming back from the canyon. We would soon have our turn to ride one.

The day before we had gone to Monument Valley and met Brian at the visitors' center overlooking The Mittens. Brian was an Englishmen from Manchester. We were both looking at that magnificent view and he told us he was traveling alone and asked us if we would take a photo of him. We were happy to oblige and he did the same for us. When we told him we were traveling through the area and wanted to see as much as we could, he asked us if we had seen Antelope Canyon. At that time it was completely new to us. He said it was incredible, and that we really ought to check it out if we had the time. He gave us directions and after we left the Valley, we headed towards Page in Arizona. We owe him a great deal of thanks. 

It was one of the many highlights of our trip. Truly we did not know what to expect as we pulled into the entrance, a dusty little parking lot which we had driven by once. When we realized we had missed the sign we turned back. It seemed that we were in middle of nowhere, or so we thought, but we saw the sign on the second pass and headed for a small kiosk with a lady sitting inside. After chatting with her we found the next tour was in a half hour or so. As hot as it was we decided to wait because Brian's great description of this place had piqued our curiosity. There were a few other people waiting and it wasn't long before we hopped on the Navaho Tours truck, and were heading helter-skelter along the well-traveled wash which you can see in the photo above.

Above and below Gregg and I were hanging on for dear life. I had a seat right at the end of the truck. My sun hat almost flew off my head and I clutched it in my hands for the rest of the drive. I enjoyed this ride better than the last rollercoaster I went on when I decided five years previously that it was going to be the last one. This particular ride was exciting and so much fun but there wasn't a lot of talking going on in the back of that truck. There was, however, a lot of laughter because we were all merrily having our derriere's lifted off the seat at every bump. Everyone must have been wondering what was in store for us. Gregg was sitting on the opposite side and we were grinning at each other like a couple of Cheshire Cats.

We have reached our destination where you can see other tour trucks parked by the entrance to the canyon. The opening in the wall is on the right of the photo.

Here is a closer look.

With hat now firmly on head we wait until it was our turn to go inside.

We didn't have to wait long before we were inside looking at all the magnificent sandstone formations. In sections there was sunlight streaming in from openings above. In other areas it was very dark.

Our guide, Carol Begay of Navajo Tours, told us how the Navajo had given names to certain shapes in the rock walls, the bear, the eagle, and many more. 

She also told us that a relative of hers as a young girl had been the first to discover the canyon when a sheep ran into the opening in the canyon wall many, many, many years ago.

Gregg and someone else are taking photos.

Actually being there was surreal.

This is our guide Carol. She was the best and told us the history of this place. She also showed us how to use our little cameras for the surest shots. We all followed her advice as best we could and if we had difficulty, she was kind enough to take a photo with each of our cameras, so that we could be sure of at least one shot we would be happy to take home with us.

I remember this lady as if it were yesterday
and will always be thankful we had her as our guide.

This is an addition to my post since I wrote it all those years ago. There is a very interesting story about the Australian photographer Peter Lik and his very famous photograph taken here called The Phantom. He sold it to the National Geographic for a mind-boggling $6.5 million dollars. You can read the story on the Antelope Canyon Navajo Tours page at this link. I mentioned this photo below when we reached the same spot the photo was taken in. 

Later that night when I had downloaded our photos at the hotel, and I saw my ‘not’ $6.5 million photo below, I suddenly remembered that famous photograph I talked about previously. We came upon the shaft of light streaming from above, and it was mesmerizing. At the hotel I remembered it was in the National Geographic but couldn’t remember the photographer’s name. Now l know it was Peter Lik, biography here. You had to be there at a certain time of the day when the sun was in the correct position, and we didn’t realize when we arrived out of the blue how fortunate our timing was.

This is what many of the more knowledgeable photographers with tripods had come for. I watched them set up their cameras in the hopes of getting that same shaft of light. It wasn't a very strong light at the time, so Carol threw up some dust for it to appear more clearly. I got a little one that I was very happy with.

Below is as far as we could go as we stepped out into an opening with canyon walls surrounding us.

That's Gregg heading out in front of me.

Next is a photo looking back at the opening we had just stepped out of.

There were plenty of willing volunteers to take each other's photographs and this one was taken by a nice young lady from overseas visiting with her family. I didn't recognize where they were from. Growing up in England I had contact with many people from other countries, but no problem, we communicated with smiles and hand motions, a universal language for all people.

Gregg wanted me to take one of him holding his Ralph Waldo Emerson book that he had been reading throughout our road trip. It seemed appropriate considering our surroundings.

We are back at the entrance now waiting for all our fellow passengers to gather near the truck. Gregg who over the years is getting just like his father and knows no strangers on this planet, was chatting to another tour guide from a different company. He had pointed out this flower growing out of the wall of the canyon. He identified it but we forgot and it was lost in time until now. Thanks to my plant app I can identify it as the Sacred datura, also known as Jimsonweed, Angel trumpet, Sacred thorn-apple, Western jimson weed, California jimson weed, Manit, Indian whiskey and one I strangely recognize the name of, Nightshade. Must be because I read all those Agatha Christie books!  The guide did say it was incredibly poisonous and yes, it is highly toxic to humans. You can read  information about nightshades at this website.

In the next photo we are on another helter-skelter ride going back to pick up our car. This time as another truck approaches, Carol slows down to a stop and she has a friendly chat with the lady driving the other truck. This was all in the Navajo language and it was fascinating, not having heard it spoken before. Their conversation lasted for about five minutes...

and then we were waving goodbye and resuming our speedy ride. I made sure I wasn't sitting on the end this time. With the heat, the walk and yes even banging my head on an outcrop of wall inside the canyon (it was hard to see in the dark places, and I did the person behind me a favor, preventing her from doing the same. I heard a gasp from the young lady from overseas and we once again communicated without having to say a word. Her hand on my shoulder as I rubbed my head, a sympathetic look as she asked me if I was okay, and all this without saying a word. I assured her I was fine but truthfully had a bit of a headache for the rest of the day). No wonder I picked a seat up front as I probably had visions of doing an ungainly somersault into the sand. Nope, no back seat for me this time. There were plenty of willing takers for my place as it was a fun place to sit. I might not be going on any more rollercoaster rides, but I would definitely look forward to that ride again if we ever came back this way. It seems unlikely now but it was quite an experience and one I would most definitely enjoy repeating.

One last photo of Gregg with Ralph Waldo Emmerson and we were heading to our next destination.

It was a fantastic experience walking through Antelope Canyon. A big thank you to Brian, the Englishman from Manchester, for steering us in this direction. We are forever in his debt.

 

WHEN YOU ARE SAD MY LITTLE STAR

An old photo of mine and a favorite I have shared before.

"When you're sad my Little Star, go out of doors.  It's always better underneath the open sky."

~Eva Ibbotson~

A Countess Below Stairs. 

If you click on the author's name under the quote, you will see where I got the following information from. There is a lot more to read.

"Eva Maria Charlotte Michelle Ibbotson (née Wiesner; 21 January 1925 – 20 October 2010), was an Austrian-born British novelist, known for her children's literature. Some of her novels for adults have been reissued for the young adult market. The historical novel Journey to the River Sea (Macmillan, 2001) won her the Smarties Prize in category 9–11 years, garnered an unusual commendation as runner-up for the Guardian Prize, and made the Carnegie, Whitbread, and Blue Peter shortlists. She was a finalist for the 2010 Guardian Prize at the time of her death. Her last book, The Abominables, was among four finalists for the same award in 2012.”

AROUND AND ABOUT FROM MONDAY, 11/11/24 to SUNDAY, 11/17/24

I made peace with the squirrels a long time ago, and now they are as welcome to me as the birds. I guess they were what I was thinking of when I put the above together in AI. It started me off on a journey, figuratively speaking. I am sharing other Autumn Angels in this post, as well as a few photos, some from my archives.

Monday - 11-11-24: (I am writing this on Tuesday the 12th.) I was way early for my appointment with the orthopedic doctor. We turned up 45 minutes ahead of the appointment, not sure why. It took us both by surprise. We always like to arrive early, but this was special. Traffic was very light and we got there without any delays. 

Good news is that I don't have to have any surgery for the time being. He injected my knee with I forget what, some kind of cortizone shot. Gregg has it all written down. The doctor said I will probably have to have surgery eventually, but this should do the trick for now. Huge sigh of relief from me. He looked at my x-rays and pointed things out, but I was in my zone and didn't take it all on board. Thankfully Gregg was there. He has a great memory and is a wiz at taking detailed notes, which he put together when we arrived home. The visit didn't last that long, okay with me. The doctor was very nice, a no-nonsense sort of chap, which was fine. I liked and appreciated him. He asked me various questions, where was the pain being the first and then manipulated my knee which frankly sent me through the roof, but he had to do what he had to do. I have to go back in three months when this shot wears off, to see how things are going and to reevaluate the surgery issue. He recommended me going to a physiotherapist and I was given a list at the desk of several places I could choose. One of the advantages of living in a highly populated area. I'll look through them and see which one is the closest. The rest of the day, if I don't write anything down, who knows, everything runs into a blur. I need my Grumpy Bear Mug today.

Tuesday - 11/12/24 - 8.16 p.m: it's late. I have been bad at getting this started so thought I ought to jot down a few things before going to bed. The good news is, even though the doctor said it might take three to five days for the shot to work, my knee feels a bit better. I am still walking slow and limping but I don't feel I need the cane. The dear man is skeptical and doesn’t want me to get ahead of myself. Who me? Yes you he said. I had told him if I felt like this maybe we could try a short walk around Green Springs next week. Again, he gave me a look as if to say, “We’ll see!” I am so looking forward to getting out to start walking, it's been a long time! 

Outside: I saw a naughty squirrel actually sitting on the top of Sophie Squirrel's head this afternoon. It stayed there for at least a minute looking at the top of the bench, as if weighing up how to jump to achieve the top level. He looked a young one. Maybe looking at his parents or older siblings doing the same thing and learning? He hopped onto the lower part of the table instead. 

Gregg was down the stairs first today and when he looked outside, the water fountain was laying on its side and the Kissing Bunnies were too. One of the flat feeders had fallen off the top and seed was scattered everywhere. He took a photo to show me as he immediately went outside and tidied up. (And you may know this if you read my Saturday Morning at the Bird Feeder post.) The strange thing is neither of us heard anything. We must have been sleeping soundly.

One thing I have noticed is that they really do not like treading on the leaves and run between them or jump over them. They are very comical doing this. The leaves were swept up yesterday and the deck was clean but just as bad again, or I should say beautiful!  I truly love this time of the year. I certainly don't mind seeing them covering the deck, but the squirrels would be complaining if they could.

Later in the early evening I looked out and saw our blue-eyed kitty standing on the bottom ledge of the table, as still as a statue, looking towards the road. Kitty seems to be a regular visitor at the moment. As soon as I was spotted, kitty took off towards the steps and then suddenly stopped in his tracks, looked at me intently again and when I said "What are you doing here?" he put his paw out and said, "Please Sir, may I have more, how about those sardines no one is eating in your pantry?" (I am calling him Oliver.) What he actually did was run down the steps. Nope, not feeding you my little friend, I'm wise to your pleading eyes. Oh okay, come back! You can have the sardines in the pantry! Nope, nope, I cannot, no sardines for you, you need to go home. Not feeding you so you can use those pleading eyes all you want. I don't think your humans would appreciate me making you too welcome. And the sardines can go back in the pantry for another month or so, because if you get even as much as a whiff of those, you will never leave. And on that note...

Father and son are having a late lunch and some father-son time. I don't think sardines are on their menu.

I did a few exercises as I had several on sheets of paper given to me the other day at the other doctor's office. 

(Photo taken at Little Hollywood Movie Set Museum in Kanab, Utah in Summer 2013. The Lone Ranger and Gunsmoke shot scenes from here and many more.)

I actually watched some old westerns after talking about not turning on the TV during the day. It was the remote’s fault. Every time Gregg turns that remote off, it turns right back on and he has to turn it off again. Anyhow, I accidentally sat on it and it turned on the TV. Excellent excuse but true. I ran through a few channels and came across one where it shows nothing but old western shows. They go back years and years. I watched an episode of Tales of Wells Fargo and an Audie Murphy movie, all in black and white. Dad was a big fan. On one of our visits to Arlington National Cemetery years ago, I found Audie’s final resting place, took a picture and sent it to Dad. The only western Mum enjoyed was Cheyenne. Everything stopped for Clint Walker.

Wednesday - 11/13/24 - 8:04 p.m: not a lot going on today. We drove to McDonald’s for a cheeseburger and fries. No breakfast but this evening we had soup for dinner. Gregg opened a can of cream of mushroom soup, added another can of cream-style corn and mixed it in, along with Thai basil leaves left over and all gone now. He also made toasted cheese with mozzarella.  Simple, very tasty and fast and I complimented him on a no-fuss tasty meal. 

Tomorrow I am hoping to go with him to the store weather permitting as it is supposed to rain after 2:00 p.m. (I found a recipe we would both like.) Fingers crossed as I am eager to get out. This is a soup recipe loaded with vegetables. My knee is not giving me too much trouble and the shot seems to be working. When I move around it gets sore but I didn’t need the cane today. 

Thursday - 11/14/24 - 11:31 p.m: an even later start to the daily happenings.  I never did get out like I hoped. I was disappointed but still not quite up to it yet. I will continue to do the exercises I was given. The dear man was able to go before the rain started.  I have been thinking ahead to Thanksgiving, made a list and he picked up a few non-perishables. There was a recipe I came across on Threads for a corn casserole/pudding, whatever it was called. A practice run as it will be part of our Thanksgiving meal. I have made cornbread many times but not this, and we made it for dinner. It was great and big thumb’s up from both of us. Glad we made it before the day, as it took a lot longer than was said on the food video. (I mentioned all this on yesterday’s Monday morning post.)

I fixed myself a smoothie for breakfast and Gregg brought a bagel home for my lunch. Dinner was fast, as he also bought and fixed Bob Evans mashed potatoes, Brussels Sprouts from the freezer again, and a ready-cooked rosemary rotisserie chicken from the store, plus a small portion of this cornbread casserole which was excellent. There are leftovers for another day.

It rained continuously today. 

That’s all I have got.  It is turning into a food-fest. 

Friday - 11/15/24 - 10:36 p.m: My dear other half left this morning and spent most of the day out with our son. Son had some business in Maryland and it is always a fun journey there and back. They started off by having breakfast at a Silver Diner. I am not sure if the link shows the right location but it was somewhere in Maryland. It will give you an idea what the place looks like at least if you are not familiar with them. I was invited but am still not ready to spend all that time in a car. I can occupy myself well, no problem. When son was busy, his dad had fun looking around for a few hours. 

On the way back they were in stop-and-go rush-hour traffic all the way home. When my dear walked through the door, the first thing he said was I have a story to tell you but first I want to let you know everything is fine, we're both fine. So heck, my blood pressure went up there immediately and not to my 'we’re fine' place. He showed me - take a look at this - the inside of his lip. I shined a light and saw it was purple and puffy and yes, my eyes went wide. 

During this stop-and-go traffic, they had pulled up behind the car in front, quite safely, and then someone drove into the back of them. Gregg who was in the passenger seat, was trying to find a bit of information he had saved earlier on his cell phone, to tell our son about. He was peering quite close to see the screen, had the phone up to his face when they were rear ended. Fortunately, they were all going at a practical snail’s pace when it happened, but it still jerked the phone into his teeth. It was a lady who rear ended them and our son got out of the car to see if she was okay, and to look at any damage to the cars. She was very upset and apologetic. They exchanged insurance information and were soon on their way. They have one very sturdy rear bumper. There was hardly any damage done, only a few scratches, which will be taken care of once the insurance sorts itself out. The lady’s car had minimal damage and she was fine, just a little shaken up, with a story to tell that night, and like many of us who have had these hands on reminders, a lesson learned. All were thankful the traffic was going as slow as it was. A fat lip perhaps and I asked my dear if he had any loose teeth. No, he said, and we are all counting our blessings. (His mouth was feeling much better the next day when I asked him.)

(Photo also taken at Little Hollywood Movie Set Museum in Kanab in Utah in Summer 2013.)

So where was I when all this was going on?  Somewhere in the Old West. After sitting on the remote control yesterday and finding the western channel, I actually searched for the same channel today (I have broken my record for not watching TV during the day, two days in a row at least). I watched Wagon Train, Gunsmoke, Cheyenne and The Virginian, which is appropriate as today would have been my Dad’s 108th birthday. He and I used to watch these same westerns together when I was very young, both cheering the heroes on. Happy Birthday Dad! 

Saturday-11/16/24 - 5:12 p.m: it’s getting dark. All’s quiet out there. Gregg is watching a football game, and I am on my laptop. We went out for a ride earlier, stopped at ‘Chic fil A’ for a grilled chicken sandwich with waffle fries for me. I take my own water as I don’t like sodas. Gregg got his fried chicken sandwich with a side of macaroni and cheese, and a coke. We drove through a carwash nearby and our car is once again clean.  Even our mundane happenings go into this.

Sunday - 11/17/24 - Our son just left to pick up our daughter-in-law from work. Their work hours vary considerably. When he dropped her off, he arrived at 8.30-ish with my coffee in hand, and we visited for about three hours. We are looking forward to seeing them both on Thanksgiving.

2:30 p.m: Dear Other Half is at the supermarket.  When I said we should get the ingredients for making the soup and before I could say 'tomorrow', he was out the door in a flash. It is a beautifully sunny day today and I just checked, 60 degrees F. In one of our discussions earlier while son was still here, I was looking at the two of them talking about something or other, and once again their similarities hit me. Oh my gosh, I said, you two are so alike and they laughed. I remember my dear mother-in-law when she and I would listen to her eldest son and husband for a while, ending up with her saying let's get out of here Denise, they're like two big bags of wind. I think of this and chuckle every time I see my husband and son having a good old natter, and I hope my dear mother-in-law is smiling too. She was also a big western fan, and I watched the old shows with her on a Saturday morning. We used to visit frequently even though we lived up here in more or less the same area we live now, give or take a few miles.

Back down to earth, a new variety of birdseed was put out. The crows are enjoying the peanuts. They are quite orderly and nothing is amiss, though I did see one dive-bombing a squirrel the other day, trying to get him to go so that he could take his turn. It happened at least three times, a very interesting sight and have never seen it before. Squirrel in top bird feeder, two crows standing on the side patiently waiting, flash of wings flapping over squirrel’s head on two or three passes from the third crow. Squirrel did not budge until he was good and ready. He finished eating and nonchalantly left. He is also the one who chases other squirrels away when they try to feed. I have begun to recognize personalities, and I really do need to get out of this house, says I rolling my eyes up to the ceiling along with a smile.

I have finished my latest jigsaw puzzle on my iPad.

And with that, so ends another Around and About post.  

MONDAY MORNING RECIPE POST - CORNBREAD CASSEROLE/CORN PUDDING, A SIDE DISH FOR THANKSGIVING

I was looking for a recipe for Thanksgiving and I came across this on Threads. It was a short video that a man shared, and he actually cooked this casserole on his barbecue. Fortunately, there were also instructions for the oven. We made it early, a practice run for the day. It really helps me to do that if I intend to make something new. I have made cornbread before, but never an actual casserole/pudding. It was very easy to put together. You can watch the video if you click on this link.

Preheat oven to 350 degrees F.  

Spray a 2 quart baking dish with cooking spray and completely coat, or you can use extra butter.

2 eggs

1 can cream-style corn

1 can whole kernel sweet corn, undrained

1 small container (8 ozs.) sour cream

1 package Jiffy cornbread mix

1 stick unsalted butter, melted

Whisk the eggs until yolks are well mixed with the whites. Add other ingredients and combine thoroughly. Pour into prepared baking dish. Bake in the oven for 45 minutes to 1 hour, until golden brown. The casserole should still be a bit jiggly as you will see in the video at the original website.

The notes below are extensive but the actual recipe is short and fast to put together.  

First of all, our oven always runs on the cooler side and this dish took much longer to cook than the 45 minutes to 1 hour. It took ours at least an hour and 20 minutes. I think next time we will turn the oven on for 355 deg. F. or maybe 360 deg. F. You'll have to judge the timing with your own oven temperatures. The original timing might work for you. This is just a guideline.

I didn't have a round baking dish like that shown in the video. Mine was 9 x 9 inches square.

I used salted butter instead of unsalted. That’s all I had and didn’t want a special trip to the store just for that. 

What did we think of our dish? Both of us gave it a ten out of ten. It was excellent, delicious. 

I read the comments after watching the video, and everyone gave it a good review.  There were some interesting additions suggested.

Someone added cheese, onions and dill. This person said the dill made the dish stand out.

Another said add a shake or two of cayenne pepper to the batter.

Another said this would be perfect with a pot of chili or a good hardy soup.

Someone else added 3 finely chopped green onions, 3 finely chopped jalapenos and 1 cup of grated cheddar cheese.

I had a piece the next day for my breakfast along with my smoothie. Thoroughly enjoyed it.

For those who don't have Jiffy Corn Muffin Mix available, here is a copycat version. This recipe came from here.

Copycat Jiffy Corn Muffin Mix

I found the host's notes very interesting, particularly the following, which I have copied for you.

"The basis for my cornbread is typically a box of Jiffy Cornbread Mix. Did you know that Jiffy has been making these convenient mixes since 1930? They have certainly stood the test of time and cornbread is one of the stars.

I’ll be honest, there is no real incentive to making your own. The actual mix consists of real ingredients and is accessible on any budget. This recipe is more of a backup when I realize I am out and have no time to go to the store."

Copycat Jiffy Corn Bread Muffin Mix

Makes the equivalent of an 8-ounce box of Jiffy Cornbread Muffin Mix. Use for 6 muffins or double for a batch of cornbread. Variations below this recipe:

2/3 cup flour

1/2 cup yellow cornmeal

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

Sift or whisk together the flour, cornmeal, sugar, baking powder and salt. Store in an airtight container, make into muffins or into bread. 

I have added the host's notes for making this recipe.

 

"These basic ingredients are used to make the dry mix only. You will also need the wet ingredients added.

 

Flour – We need something to hold these muffins together, and all purpose flour will do just that. I would steer clear of whole wheat flour.

Yellow corn meal – You can’t have a homemade cornbread mix without cornmeal! It gives it that delicious, grainy texture. The brand of cornmeal can make this mix different hues of yellow. White corn meal can also be used!

Sugar – Perfect for the sweet cornbread lover, this mix needs an element of sweet besides the corn.

Baking powder – This will act as our leavening agent and help to make this homemade version of a box of jiffy mix to achieve its delicious grainy consistency.

Salt – To help balance out the flavors, we need just a touch of salt. I like to use fine sea salt.

To make this mix into actual cornbread or cornbread muffins, you’ll need oil or butter and milk. Whole milk will give the richest and moistest results. Use a natural oil or a good quality butter. Bright yellow European butters will yield more golden muffins or bread.

  

How to make Jiffy Corn Muffins.

Remember, this homemade mix only consists of the dry ingredients. You will need to follow the steps below to make the actual corn bread.

Make batter: To dry mixture, add 2 tablespoons vegetable oil or melted butter, 1/3 cup milk and 1 egg. Mix well. For lumpier muffins, reduce milk to 1/4 cup. 

Add to liners: Spoon into 6 lined muffin tins and bake. If tops start to brown, cover loosely with aluminum foil.

Or loaf pans: To make two mini loaves: Split batter between two ceramic loaf pans sprayed with non-stick spray.

Bake at 400°F for 15 minutes.

 

 

How to make Jiffy Corn Bread:

The Jiffy cornbread recipe is just as simple but only makes a small pan. Those boxes are tiny!

 

Preparation: Preheat the oven to 400°F. Grease an 8×8 baking dish or 10-inch cast iron skillet.

Make Batter: Combine 1/3 vegetable oil or melted butter, 1/3 cup milk and 2 eggs with DOUBLE this recipe (or two boxes of Jiffy cornbread muffin mix). Mix until no dry spots remain - mixture will be a little lumpy, do not overmix.

Bake for 18 – 23 minutes or until golden brown.

Rest. Cool 10 minutes.

 

 

Corn Muffin Mix Variations

When making this delicious cornbread, try mixing things up to make it your own. The variations are endless and you can literally eat it daily and never have the same recipe twice. Below is a list of mix ins and extra ingredients to add to this easy recipe to spruce it up a little. Let us know what you added and how it was!

Cheese: Add 1/2 cup of shredded cheddar cheese, pepper jack cheese or other favorite cheese to the batter. If doubling for bread, add 1 cup. You can also sprinkle cheese directly on top of the muffins or bread.

 

Corn: Add 1/2 cup of sweet corn kernels to the batter for sweeter cornbread with little pops of freshness. Canned corn, frozen corn (thawed) or fresh corn works, just make sure it is drained and blotted dry to not add more moisture to the batter. Try roasted or grilled corn for even more depth of flavor.

Tang: Swap out the milk for buttermilk or half and half for richer bread with a tang.

Spicy: Try adding 1-2 tablespoons of chopped fresh jalapenos or jarred jalapenos. Other types of peppers that rank lower on the scoville scale work too. Think poblano, habanero or ghost peppers if you really want to sweat. Swap out 2 tablespoons of milk for the juice in a jar of jalapenos.

Bacon: Nothings pairs better than chewy, salty little bits of bacon. Use 1/2 cup in the batter to jazz it up.

Plain Greek yogurt: This can be whipped into the actual batter for a creamier bread, or dolloped on top just like sour cream. Add 1-2 tablespoons to the batter.

Sour cream: A southern staple and classic, add a dollop on top of your slice.

 

Syrup:) Looking for a sweet cornbread? Try adding 1-2 tablespoons of pure maple syrup, honey or agave nectar to the batter. You can also drizzle or baste this on top after it comes out of the oven. Kind of like a simple syrup basting onto butter cake. For sweet and spicy, try hot honey.

Fruit: no one ever thinks of adding fruit, but it tastes fantastic! Apples and peaches are my favorites, add 1/4 to 1/2 cup of finely chopped fruit to the batter. For peaches, try to drain out as much of the liquid as possible.

Scallions: Add fresh oniony flavor with 2 tablespoons of chopped scallions right in the mix.

Fresh herbs:) Chop up a few from the garden and add them in! Sage, thyme, rosemary, dill, cilantro and parsley all work.

Green chiles: A little Tex-Mex style cornbread is fantastic too. Add 2-3 tablespoons of chopped green chiles. If using from a can, drain well.

Bell Pepper:  Fresh bell pepper or roasted red pepper are options.

Olives: Chop up to 1 tablespoon of olives for a briny bread.

Chile powder: Add 1 teaspoon of ancho chile powder or any other type, or a blend like chili powder to the batter. Dust on top for fun presentation.

 

Pickles: For those pickle lovers out there, add 1-2 tablespoons of chopped pickles and swap 2 tablespoons of milk for pickle juice.

Ranch Style: Add one packet of dry ranch seasoning.

Baste: While the muffins are still hot, baste with maple butter, molasses butter or honey butter.

Flavored Butters: Swap out the basic butter for compound butter for a wide array of savory options. These can also be served on the side.

Make it a Meal: Top a slice with a scoop of marinara sauce.

Salsa: Add 1/4 cup of chunky salsa to the batter or spoon on top before serving.

 

 

Storing Jiffy Corn Muffin Mix

Storage: This mix will be shelf stable for up to a year. Store in an airtight container at room temperature until you are ready to make the cornbread. 

If cooked into bread or muffins, store in an airtight container or plastic bag at room temperature for up to 3 days. Wrap in a damp paper towel and reheat in the microwave for 10-15 seconds at 50% power.

 

Freezing: You can also store this mix in the freezer. This helps to preserve the flavor longer. Place into a plastic freezer bag, squeezing as much air out as possible and then freeze for up to a year.

How to store Jiffy Corn Bread

Cornbread can be stored in an airtight container or plastic bag at room temperature for up to 2 days. It can also be stored in the refrigerator for up to a week.

I highly suggest wrapping it in a damp paper towel and microwaving for 10-15 seconds to reactivate the gluten before eating.”

I would like to thank Jessica for not only this recipe, but for all the other additions and tips made above. I look forward to going back to look at her food blog.