Melt butter in casserole dish.
Mix other ingredients and add to buttered dish.
Bake at 350\u00b0 until knife comes out clean.
For large gatherings, recipe may be doubled.
Serves 6.
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.
owl, put in the creamed corn first.
Rinse and drain
Melt margarine in casserole dish in 400\u00b0 oven.
Add remaining ingredients to melted butter.
Bake, uncovered, for 30 to 40 minutes, or until golden.
You can also add chopped green chiles and/or grated cheese to casserole if you like.
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.
Preheat oven to 400\u00b0.
In a small casserole dish, combine corn muffin mix, cream-style and whole kernel corn.
Stir together well.
Cut stick of butter up into small pieces and add to mixture.
Stir well.
Bake at 400\u00b0 approximately 45 minutes or until golden brown.
Mix well and pour into greased casserole.
Bake 45 minutes at 350\u00b0 or until slightly browned on top.
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.
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 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.
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.
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.
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.
Mix first 4 ingredients.
Heat margarine in 1 1/2-quart pan. Pour other ingredients over margarine.
Bake at 350\u00b0 for 45 minutes or until 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.