Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
owl, put in the creamed corn first.
Rinse and drain
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.
00 degrees and spray a muffin pan well with non-stick
In large bowl, combine first four ingredients well.
Stir in corn muffin mix.
Pour into 9x13-inch pan.
Drizzle melted margarine over top and sprinkle with sugar.
Bake in preheated 350\u00b0F oven for 55-60 minutes.
Brown beef and cook onion; drain fat.
Stir in corn, tomato sauce, chili powder and salt.
Prepare corn muffin mix as directed on package; spoon into ground beef mixture.
Bake in preheated 400\u00b0 oven for 20 minutes.
Makes 4 to 6 servings.
In an ovenproof skillet, brown the beef lightly; drain off excess fat.
Add onion and pepper.
Cook until tender; stir in corn, tomato sauce, chili powder and salt.
Prepare corn muffin mix as directed on package.
Spoon onto mixture and bake at 400\u00b0 for 20 minutes or until golden brown.
Makes 4 to 6 servings.
o 340\u00b0. Combine the corn muffin mix, flour, sugar, baking powder
Brown hamburger and onion together.
Add Worcestershire sauce, chili powder and tomatoes.
Simmer all together for 15 minutes. Add baked beans.
Mix together and put into baking dish.
Mix corn muffin mix according to directions on box.
Put over top of bean mixture and bake according to muffin mix recipe.
If multiplying this recipe, cut down on chili powder.
Pre heat oven 375.
Mix all ingredients together.
Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
Pour mixture into pan and smooth out to edges so it will bake evenly.
Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).
and cloves. Pour in the corn muffin mix alternately with the milk
Prepare the corn muffin batter as directed on the box.
Chop the hot dogs into bite-size pieces.
Mix in the hot dog pieces into the batter.
Pour batter into a greased muffin tin.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Eat plain or with ketchup.
Enjoy!
Note: You can add more of less hot dog, depending on your own tastes :).
Combine milk and muffin mix in a bowl. Set aside.
Saute onion in butter until soft (about 8 min.).
Add garlic, cumin, and oregano.
Cook until fragrant.
Add broth, chicken and potatoes.
Bring to a boil.
Reduce heat and simmer until potatoes are tender.
Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
Add cheese and corn and cook until heated through.
Season to taste with salt and pepper.
Add parsley. Stir and serve.
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup mini muffin pans.
Whisk together eggs and sour cream. Stir in corn muffin mix, jalapeno pepper and chili powder then fold in cheese. Distribute between muffin pans and bake for 20 mins, or until light golden brown.
2 oiled or foil-lined muffin tins.
Bake for 20
rease.
Stir kidney beans, corn, water, and taco seasoning into
he stovetop).
Add the Corn Muffin Mix and sour cream.
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, about 45 minutes.
Remove from oven, add cheese, stir well.
Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.
Preheat oven to 400 degrees,.
Spray a muffin top pan with Baker's Joy non-stick cooking spray with flour. Mix all ingredients until blended.
Divide mix among 6 muffin tops (1 box makes 6).
Bake for 10 minutes, or until starting to brown lightly.
Remove from oven and cool 5 minutes. Remov from pan and enjoy!
NOTE: These are fantastic toasted a couple of hours later. Spread with the \"butter\" of your choice and try to save some-at least one-for someone else! (or not).