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.
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.
Crumble cooled cornbread in large bowl.
Add vegetables. Combine mayonnaise, dressing and mustard and toss lightly into cornbread mixture.
Chopped egg and cheese cubes may also be added.
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.
Thaw crawfish tails.
Saute' onion, celery, and garlic in butter until soft.
Mix with remaining ingredients in large bowl until well blended.
Bake in large Pyrex dish at 350 until golden brown.
Bake cornbread in 9x13-inch pan according to directions.
Also add 1/4 cup of sugar to mix.
Saute vegetables in butter, stir in seasonings, add broth and bring to a boil.
Add crawfish, continue cooking for 10 minutes, stirring occasionally.
Stir in crumbled cornbread to consistency you prefer.
Cook about 5 minutes.
Stir.
Saute vegetables until tender - set aside to cool
Mix wet ingredients
Mix dry ingredients in large bowl - make well in center - add wet ingredients and vegetables and mix - add crawfish.
Bake in 9 x 13 pan at 400 degrees for 45 - 50 minutes
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
ngredients are moistened. Stir in crawfish. Pour into hot cast-iron
Saute onions and bell pepper in a little butter, cooking until onions are transparent.
Add jalapeno pepper and set aside.
Mix all other ingredients, except for crawfish.
Add onions and peppers, then crawfish.
Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.
Mix all ingredients together in a bowl.
Pour into a 9 1/2 x 13-inch greased pan. Bake at 350\u00b0 for 40 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.
nd milk to prepare the cornbread as directed on the box
Mix all ingredients well and pour into a greased 9x13 pan. Bake at 350 degrees for 45 to 50 minutes.
Cool slightly and cut into squares.
Combine all ingredients and mix well.
Put in greased 9x11 baking dish.
Bake at 350\u00b0F for 40-45 minute.
Serve hot or cold cut into small squares.
Prepare cornbread mix according to package directions.
Bake. Mix all other ingredients and bring to a boil.
Pour mixture into crumbled cornbread.
Spread, after mixing, into pan and bake at 350\u00b0 for about 20 minutes.
(Add more seasoning if desired.) Yields enough for 20 to 30 people.
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.