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 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.
Saute 1 onion and green pepper in margarine.
Slightly beat eggs and mix with Jiffy corn mix and corn; add onion and pepper. Pour into casserole dish.
Mix sour cream and cheese; pour over top and bake at 400\u00b0 for 30 minutes.
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.
Preheat oven to 425.
Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
**This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.
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.
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.
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.
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.
Combine oleo, egg and sour cream.
Add corn and Jiffy mix. Stir well.
Bake at 350\u00b0 in a greased dish.
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.
Combine all ingredients except Jiffy mix; then add Jiffy. Bake at 350\u00b0 for about 60 minutes.