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Really? I should have taken a picture. It was not even 1/2” thick and didn’t cover half the pan. Hmm, next time will take a picture. The muffins were good..
The same happened to me! I used to use my 9-10" round cast iron skillet and we'd get a cake about 1 1/2" thick. Last time. a few weeks ago, it barely covered the bottom and it didn't rise up to more than 3/4 inch. Sucks! It used to make 8 tall muffins, now only 6, and they don't even rise to the top of the muffin tin. I thought maybe the baking powder in them had gotten old and wouldn't rise, but the skillet showed me there was just too little batter. Strangely, it still calls for the same 1 egg and 1/3 cup milk, but it doesn't make the same amount of batter.
The same happened to me! I used to use my 9-10" round cast iron skillet and we'd get a cake about 1 1/2" thick. Last time. a few weeks ago, it barely covered the bottom and it didn't rise up to more than 3/4 inch. Sucks! It used to make 8 tall muffins, now only 6, and they don't even rise to the top of the muffin tin. I thought maybe the baking powder in them had gotten old and wouldn't rise, but the skillet showed me there was just too little batter. Strangely, it still calls for the same 1 egg and 1/3 cup milk, but it doesn't make the same amount of batter.
Yeah, it's weird! I buy new boxes every week, so I know they aren't old.
I always put in a dash more milk, and stir in several heaping tablespoons of sour cream before baking. It's really dry without it...imo. ( I use the Jiffy Vegetarian)
I still bake @ 400, but with 2 boxes, I let it go for about 30-35 minutes.
I only use it to make corn meal dumplings in a crock pot recipe. It's easy but tastes too sugary. The box is small but it's been small since I started using it a few years ago. Maybe now it's even smaller?
Yes good idea! That’s why I liked the small box of Jiffy. But I didn’t know it was THIS small now.
I think the shrinkage happened years ago. Have a vague memory of buying Martha White Cornbread mix (a cheap and pretty good alternative to Jiffy) maybe 10 years ago. It, too, seemed a little skimpy in depth. That was when I was experimenting with spoonbread, which you might like. It has more egg, milk, and butter and less flour than regular cornbread. Can be a main dish with greens on the side.
Hmm, it’s the time of year to pull out the local blue cornmeal and make some blue spoonbread from scratch!
The same happened to me! I used to use my 9-10" round cast iron skillet and we'd get a cake about 1 1/2" thick. Last time. a few weeks ago, it barely covered the bottom and it didn't rise up to more than 3/4 inch. Sucks! It used to make 8 tall muffins, now only 6, and they don't even rise to the top of the muffin tin. I thought maybe the baking powder in them had gotten old and wouldn't rise, but the skillet showed me there was just too little batter. Strangely, it still calls for the same 1 egg and 1/3 cup milk, but it doesn't make the same amount of batter.
Yes the directions and quantity is the same. That’s why it was so odd it made less. Course how can you use half an egg and 1/6 cup of milk.
I always use 2 boxes, it fills a 9x5 loaf pan perfectly.
So do you use 2 eggs and 2/3 cup milk? I wonder if we could still use only 1 egg and 1/3 cup milk for 2 boxes since the box used to easily be double the size it is now. Hmmm.
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