💅 Category is … The Stuffed Jiffy Ball

Why It’s Great: It’s golden. It’s gooey. It knows it’s the moment. This ball doesn’t beg for attention—it gets it on entrance. Stuffed with drama, baked in attitude, and perfectly crisp where it counts. You didn’t come here to play, you came to serve.

Ingredients

1 box Jiffy Corn Muffin Mix
1 egg or flax egg because plant-based still gives body-ody-ody
⅓ cup milk - dairy or plant-based
½ cup of your shredded cheese of choice
1-2 tbsp diced jalapeños, scallions, or chiles (fresh or canned) Crystal’s pantry is flexible, but her standards are not.
Filling opulence: Olives, cubed cheese, pickled jalapeños, canned vegan meat chunks (chunks?), or sheer nerve.
Extra Jiffy mix or breadcrumbs for rolling
Oil for frying or a slick of glamor if air-frying

Instructions

Mix Jiffy, egg, milk, shredded cheese, and your chopped heat of choice.
Chill 10 min until it’s giving structure.
Scoop and form into balls, pressing your chosen filling into the center. Seal it like a scandal.
Roll in more Jiffy mix or breadcrumbs.
Fry in hot oil until golden and crisp, or air fry at 375°F for 10–12 min.
Let cool slightly. Do not let them upstage you.

Notes

🌱🥚 Flax egg? Mix 1 tbsp ground flaxseed with 2½ tbsp water and let it sit for 5 minutes. It thickens into a gel and works like an egg in baking—great for vegans or anyone out of eggs and wondering why you have flaxseed and not eggs.

🍥Fillings? Go big. You own everything.

🌱Vegan? Flax egg + plant-based milk + vegan cheese = snack dominance.

👉🏿Gluten-free? Use a GF cornbread mix.

✨Serving suggestion: Hot sauce, ranch, or a fierce comeback.

Cooked and Blessed. Dipped and delivered.

🏹 If you make snack in a jiffy and it goes real gooey… Hooray for you. 🏹