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Jiffy is a great thing to have around in case of emergencies. I also love it in my favorite Thanksgiving side, corn pudding http://tinyurl.com/ygprkfc
I use cornbread in my dressing as well, but with other breads in the mix and lots of good stuff, so I make a very simpe recipe and leave it out for a few days to dry up. But for eatin' - it's real southern cornbread in a cast iron skillet cooked with bacon grease all the way!

I feel shy about taking pictures of food (I don't know why, but I feel like some sort of freak, the only person on the planet to do this, which is obviously nonsense), and only do so occasionally, but as long as other patrons are being strictly omitted from the images, and a flash isn't used, I don't think this is a problem. True, food is meant to be eaten, but sometimes it is also so impressive visually, I want to show a few friends, and I'll take a shot. I usually only move myself or the dish I'm shooting in order to ensure that other diners aren't in the shot. As long taking a picture or two is a brief, low-key incident, it seems fine.

It seems strange that any restaurant would ban even the taking of photos of the diners at one's own table, as this has been a longstanding tradition, and I can remember seeing this done even when I was a small child (in excellent restaurants), by people celebrating some special event; the waiter was often included in the shot. And let's not forget all those photos of dinners at all classes of restaurants that go back as far as the existence of the SLR camera, at least

On the other hand, use of the terms 'food porn' and 'foodie' should be punishable by law ;)

I actually love the BBQ chicken from Rack and Soul. On the other hand, I only bought their fried chicken once. I ordered a half chicken to go. It was dry, very overcooked, cold, and was missing the thigh. I've never tried it again.

I live right near Rack & Soul. Agree that the food is solid and a pretty good deal. Much better quality than some other, more downtown BBQ places. I still maintain, though, that the best BBQ in NYC is even further uptown at Dinosaur BBQ. They don't serve fried chicken, but their wings are spectacular.

Ed- now walk a block down to amsterdam and 109th and give us a report on Bombay Frankie's Roti Roll! For those of us who love good fast food and love indian food, this place is truly Nirvanna.

Does seem harsh to me, and for chrissakes, it promotes his restaurant. Guess Chang is just above it all. Goodie for him.

@piccola, you are so right, sorry, we lose our way sometimes. As far as mixes go, it's Jiffy all the way. My first MIL was (is) as southern as they come and she wouldn't use anything else. Still the very sweetest woman I know.
Instead of milk I use buttermilk and I add just a little bit more. I also add a teeny bit of sugar. I like it sweet.

@BostonBeans, First of all; Boston? My husband is from there, what do you know about Real Southern Cornbread?
Second of all, you're right.
BUT, sweetness is a matter of taste. For the table I like it sweeet (not a typo), but for stuffing no sugar.
Always buttermilk.
Always shortening or lard, not oil.
Not butter, it's not biscuits. (Which, BTW, would be 1/2 shortening 1/2 butter)

Jiffy's is good...and I'm sure cheaper than my favorite, but it just wouldn't be right if I didn't send a shot out to Marie Calendar's cornbread mix. It's sweet and the crumbs stick together, instead of crumbling away like Jiffy. It brings back memories of eating nothing but cornbread and chili when my family would go to Marie Calendar's when I was a kid. The honey tastes like it already has honey in it...no other toppings are needed but a little butter!

I'm a Jiffy gal, though I've recently found a recipe that goes together nearly as quickly and bakes in the same amount of time. But there's still Jiffy in my pantry.

thank you piccola. you took the words right out of my mouth.

@tactful_cactus, from the page I'd linked to, the ingredient list under the image of the box reads, "contains one or more of the following: lard, hydrogenated lard, partially hydrogenated lard".

BTW, if anyone is ever in the area of Celsea, Michigan, the (one-and-only) Jiffy plant still gives tours. The reception area has a kitchen where you're given fresh samples of whatever they've decided to make. Then after the tour of the production lines, they used to give kids one box and adults two boxes of whatever selections they happened to deliver to the exit area. (I don't know if they still do the freebies ... haven't been there in about 10 years.)

People, this is a column about mixes. Yes, it would be better from scratch, but that's not the point.

I like Jiffy best of the bunch, and I rarely doctor it up, except maybe with corn kernels. Unlike other quickbreads, which I like loaded with fruit and nuts, I like my cornbread pretty simple.

@Tesia & LunaPierCook: Lard doesn't necessarily have trans fat unless it's hydrogenated. (Although, being the highly processed boxed food that it is, one would assume it would be hydrogenated...)