Combine Jiffy mix and vegetable.
Saute onion and salt in 3/4 stick butter.
Mix all together.
Pour mixture in a greased 9 inch pie plate.
Bake at 400\u00b0 for 25 to 30 minutes or bake at 350\u00b0 even longer.
In large bowl, crumble cornbread with dry stuffing mix.
Add remaining ingredients and seasonings with enough broth to hold mixture together. (It should be moist, but not runny.) Grease 2 or more shallow baking pans or cookie sheets. With measuring cup or scoop, mound about 1/2 cup mixture on baking sheet as for cookies. Flatten each patty slightly. Bake at 400\u00b0 for 30 to 45 minutes or until brown.
Remove patties to platter and serve with chicken/turkey and gravy.
Mix egg, broccoli, cottage cheese and milk in an 8 x 8-inch pan.
Put Jiffy mix on top and bake at 375\u00b0 to 400\u00b0, until done.
Mix all ingredients.
Add Jiffy mix last.
Bake in a greased 9 x 13-inch pan at 400\u00b0 for 25 to 30 minutes.
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.
Preheat oven to 375\u00b0.
Mix cornbread using all the liquid and egg called for if using a mix.
Mix ingredients for cake using all the liquid and egg called for.
Combine batter in a large mixing bowl and beat with hand mixer until smooth.
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.
nd milk to prepare the cornbread as directed on the box
To prepare Tex-Mex cornbread add 4 oz. can chopped
nd chicken broth. Toss to mix well.
Add the raw
Lightly grease a 13\"X9\" pan.
Preheat your oven to 375 F degrees.
Beat eggs until light, then add the oil and the salt.
Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
Pour mixture into the prepared pan and place in the oven.
Bake for 35 minutes.
Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
Mix together and beat.
Bake in large baking pan (approximately 12 x 14-inches) at 350\u00b0 for 30 minutes or until brown on top.
Butter the top and serve in squares.
It's almost like dessert!
Mix all together and bake 40 minutes at 350\u00b0 or until done. Ovens may vary. This is a very heavy and thick bread.
If you're using a whole chicken cook the
Chop cabbage and put into a 13 x 9 x 2-inch baking dish.
Slice onions over this and sprinkle with minced onion, salt and pepper. Add corned beef and spread over cabbage and onions.
Mix soups and water together and pour over the cabbage, corned beef and onions. Sprinkle with grated cheese, if desired.
Make a making of cornbread (1 or 2 boxes of Jiffy mix cornbread), depending on the thickness you desire.
Pour prepared cornbread mix over other ingredients.
Bake about 45 minutes at 400\u00b0.
Stir eggs into Jiffy mix.
Add oleo and stir again.
Mix cream cheese, cooked broccoli, and diced onion, and add to Jiffy mix, but do not beat.
Pour into well greased 9 x 13-inch pan and bake at 400\u00b0 until brown.
Be sure to preheat oven to 400\u00b0.
You may cook onion in oleo but it's not necessary.
Preheat oven to 400\u00b0F Mix Jiffy, milk, and egg in a
combine dressing mix with sourcream and set aside.
cook jiffy mix according to package directions.
crumble cooled cornbread into the bottom of a 9x13 casserole dish.
layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
spread the dressing mixture over the top.
cover and chill for an hour.
Brown and drain hamburger.
Add taco seasoning and set aside. Combine Jiffy mix, eggs, oil and corn.
In lightly greased 9 x 13-inch pan, put half of the cornbread mixture.
Cover this with the hamburger.
Sprinkle tomatoes and cheese over the hamburger. Top with remaining cornbread.
Bake at 350\u00b0 for 40 to 45 minutes.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or