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America's favorite. Quality and value since 1930. Add egg and milk. Packaged in recycled paperboard. Partially produced with genetic engineering. Great products since 1930. Thanks for trying Jiffy! We've been making great muffin and baking mixes since the 1930's. So, when you are looking for delicious muffins, biscuits, desserts, or other great meal solutions, please think Jiffy! - Howdy Holmes, President Chelsea Milling Company. Additional recipes at: www.jiffymix.com. Facebook: Find us on Facebook. Contact us at: 800-727-2460. Mon-Fri 8:00 am - 4:30 pm EST. Made in the USA.
Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (Lard, Hydrogenated Lard, Tocopherols Preservative, BHT Preservative, Citric Acid Preservative), Contains Less than 2% of Each of the Following: Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Wheat Starch, Niacin, Reduced Iron, Tricalcium Phosphate, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide.
Do not eat raw batter, dough or mix. Corn Muffins (Yield 6-8 muffins depending on size): 1 pkg Jiffy Corn Muffin Mix; 1 egg; 1/3 cup milk. Preheat oven 400 degrees F. Grease muffin pan or use paper baking cups. Blend ingredients. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups). Fill muffin 2/3 full. Bake 15-20 minutes or until golden brown. Cornbread (Johnny Cake): Prepare as directed for Corn muffins except pour batter into greased 8 inch square pan. Bake 20-25 minutes.
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