Beat eggs slightly.
Add sour cream and margarine.
Mix corn and Jiffy mix.
Pour into greased baking dish and bake at 350\u00b0 for 30 to 35 minutes.
Combine oleo, egg and sour cream.
Add corn and Jiffy mix. Stir well.
Bake at 350\u00b0 in a greased dish.
Mix 2 cans of corn and sour cream and melted butter/margarine in large bowl; one slightly beaten egg is optional. May add salt and pepper to taste. Pour corn mixture into casserole dish. Sprinkle corn meal/bread mix on top and fold in just until moistened. Bake at 350\u00b0 for 50 minutes or until golden brown. Casserole will be firm but not dry.
Preheat oven to 425\u00b0.
Butter a 13 x 9-inch pan.
Saute onion and butter.
Mix eggs and milk.
Add corn and muffin mix; mix well.
Spread cornbread batter into dish.
Spoon onion over top, then spread sour cream over onions.
Sprinkle with cheese.
Bake 35 minutes or until golden brown.
Let stand 10 minutes.
(Better the next day.)
Mix corn,
sugar
and
melted butter in 2 quart greased casserole.
Add Jiffy mix;
stir thoroughly.
Bake at 350\u00b0 for 40 minutes or until brown.
Mix corn, Jiffy mix, eggs, butter, 1/2 sour cream and 1/2 grated cheese.
Pour into 2-quart casserole.
Spread top with remaining sour cream, then remaining cheese.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Mix the first 3
ingredients
together;
you
may add 1 egg, if desired (with Jiffy
mix
only).
Pour
in a casserole dish (round or square),\tsprayed with nonstick Pam.
Using 1/4 stick of oleo, cut over the\ttop.
Place
in 375\u00b0 oven, uncovered.
Bake for 40 minutes or until brown on top.
Mix all ingredients except Jiffy mix.
Mix well, then add dry corn bread mix.
Stir.
Pour into buttered casserole dish. Bake at 350\u00b0 for 50 minutes.
Mix butter and corn in casserole dish.
Mix the sour cream and egg together.
Add to corn.
Add dry Jiffy mix; stir until smooth. Bake at 350\u00b0 for 30 to 40 minutes.
Melt margarine.
Add eggs and sour cream; mix well.
Add 1 can creamed corn and 1 can whole kernel corn (saving liquid).
Add water to liquid to equal 2/3 can.
Mix well.
Add package Jiffy mix and mix well.
Bake at 350\u00b0 until brown and puffy, about 1 hour.
Mix above ingredients together.
(Use the jiffy mix as is, do not use the directions for it.)
Butter a 9 x 13 pan and bake at 350 for 35-45 minutes.
Saute onions and pepper in margarine.
Fold corn into beaten eggs.
Add Jiffy mix to egg mixture, then add onions and peppers. Put into a well greased 9 x 13-inch pan.
Spread with sour cream and cheese; sprinkle with paprika.
Bake at 375\u00b0 for 40 minutes. After removing from oven, cover for a few minutes before serving.
Melt margarine in dish.
Mix sour cream and corn.
Pour into dish with butter.
Do not mix.
Sprinkle Jiffy mix over top evenly.
Bake at 350\u00b0 for 1 hour or until cornbread mixture is golden brown and set.
Preheat oven to 350\u00b0. In mixing bowl, stir together both corns, sour cream, egg, Jiffy mix and butter. Pour into a 2-quart baking dish.
Bake for 40 to 60 minutes or until the top is a medium to dark brown.
Preheat oven to 350\u00b0.
Mix corns, salt, sour cream and Jiffy mix in large bowl.
Melt margarine and pour into bottom of a 13 x 9-inch baking pan.
Pour mix over margarine and bake for 30 to 45 minutes or until golden brown.
Cool and serve.
Preheat oven to 400 degrees.
Saute onion and green pepper in butter.
Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.
Mix together corn, sour cream, milk, butter, egg and Jiffy mix.
Pour into a baking dish coated with Pam non-stick spray. Top with cheese.
Bake at 350\u00b0 for 40 minutes or until nicely browned.
Mix the margarine, sour cream and egg together. Add the whole kernel corn, cream-style corn and muffin mix. Bake 1 hour in a glass casserole at 350\u00b0.
Saute onion and green pepper in butter.
Fold corn into beaten eggs.
Add Jiffy mix to egg mixture, then add onion and green pepper.
Put in well-greased 9 x 12-inch baking dish.
Spread with sour cream and cheese.
Sprinkle with paprika.
Bake at 375\u00b0 for 40 minutes.
Serves 8 to 10.
Melt butter. Mix all ingredients together (minus Jiffy mix). Add Jiffy mix; stir. Bake 45+ minutes at 350\u00b0.
Center should be firm.