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.
Thaw souffle. Combine flour and next 5 ingredients in bowl. Combine eggs, milk and 3 tablespoons oil. Pour in flour mixture, stirring until blended. Fold in corn souffle. Pour oil 3-inches deep in skillet or big heavy pot. Heat to 370\u00b0. Drop batter by tablespoon into hot oil. Fry 3 to 5 minutes or until golden brown. Drain on sacks. Makes 3 1/2 dozen.
Preheat oven to 375\u00b0.
Combine whole and creamed corn, sour cream and Jiffy mix.
Melt butter and fold into mixture.
Bake for 35 to 45 minutes or until top is brown.
If pudding is not set at this time, it will set after being removed from the oven.
Combine corn, eggs and sour cream mix.
Melt butter; mix with corn muffin mix.
Place on top of corn mixture in greased Pyrex dish.
Bake 50 minutes on bottom rack at 400\u00b0, then top rack at 350\u00b0 for 10 to 15 minutes.
Beat eggs. Add sour cream and mix.
Add butter, corn, muffin mix and salt.
Mix.
Bake in a 9 x 13-inch pan for 1 hour at 350\u00b0.
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 the above ingredients together.
Pour in 9 x 13-inch baking dish.
Bake at 350\u00b0 for 40 to 60 minutes or until brown on top.
Mix all ingredients together.
Pour into a greased pan (round or square, deep dish).
Cook for 1 to 1 1/2 hours in a 350\u00b0 oven.
Mix all ingredients together in large casserole. Drizzle with 1 stick melted butter or oleo. Bake at 350\u00b0 for 1 1/4 hours.
Put aside 1/4 cup of the Cheddar cheese for the top of the casserole.
Mix all other ingredients together and pour into greased casserole dish.
Sprinkle the remaining cheese over the top.
Bake at 400\u00b0 for 30 minutes.
Mix all ingredients in a large bowl.
Pour into a greased 2-quart casserole dish.
Bake 1 hour in 350\u00b0 oven, uncovered.
Turn oven to 425\u00b0. Mix all ingredients in large bowl. Broccoli does not have to be cooked. Melt butter, then add other ingredients. Bake until golden brown (usually about what recipe calls for to make Jiffy mix muffins).
Melt enough of the butter to grease a 9 x 9-inch baking dish. Drain corn.
Mix all ingredients, including remaining butter. Bake at 350\u00b0 for 45 to 60 minutes.
Mix ingredients, then pour into a greased pan.
Bake at 350\u00b0 until brown.
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 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.
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.
On stove top, melt butter in casserole. Mix in creamed and plain corn, sour cream and Jiffy mix.
Bake in 2-quart covered casserole (8 x 8-inch) for 1 1/2 hours covered and 30 minutes, uncovered.
Makes 6 servings.
Beat eggs.
Add sour cream, butter and corn.
Fold in Jiffy mix and cheese.
Bake at 350\u00b0 for 45 minutes.
Saute onion in margarine.
Fold corn into eggs; add Jiffy mix. Add chilies and green pepper.
Spread in 9 x 13-inch baking dish. Spread Cheddar cheese and sour cream on top.
Bake at 375\u00b0 for 45 minutes.