Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.
Preheat oven to 350.
In a large bowl, mix all ingrediants.
Pour into greased / non-stick spray 8 x 8 casserole dish.
Bake for 40 - 45 minutes or until top is lightly browned and center is firm. Finished casserole should be slightly firm, but not soupy.
Mix all ingredients and put into a buttered 9 x 9 casserole dish. Cover and bake 1 hour at 350 degrees.
Preheat oven to 400 degrees.
Mix everything together and pour into a greased 11x7x2 inch casserole.
Bake for 25-30 minutes, until the top is golden and the sides are darkish.
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.
Combine onion and rice and cook as package directs.
Blend in sour cream and Jiffy Jack.
Place in 1-quart casserole.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Serves 4 to 5.
Place oil, onions and green pepper in frying pan to saute. Salt and pepper to taste.
Take out of pan and place in a large bowl.
Put ground beef in frying pan and brown; drain.
Put this into the bowl.
Add Luck's pinto beans (throw away the fat) and the tomato sauce to the bowl.
Add hot sauce if desired.
Let stand for 30 minutes.
Place in casserole dish.
Mix the Jiffy mix according to directions and pour on top of casserole.
Bake at 400\u00b0 until brown, about 20 minutes.
Prepare Jiffy Mix as directed on the
Prepare Jiffy Mix as directed, set aside
Mix corns, sour cream, sugar, oil and eggs.
Add Jiffy corn bread mix and mix again.
Pour into lightly greased casserole dish.
Bake at 350\u00b0 for 1 hour or until firm in the middle.
Preheat oven to 425\u00b0.
Saute onion in butter, set aside.
Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
Combine sour cream and shredded cheese. Add sauteed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
Bake for 25-30 minutes until light 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.
Mix together all ingredients, except cheese.
Place in a well-greased casserole (shallow) dish.
Top with shredded cheese. Bake at 350\u00b0 for 35 to 40 minutes.
Melt margarine.
Combine all ingredients.
Place in greased casserole dish.
Bake at 350\u00b0 for 30 minutes.
Separate yolks and whites.
In a bowl mix 2 beaten egg yolks, creamed corn, canned milk, oil, shredded cheese and Jiffy corn muffin mix.
Fold in 2 beaten egg whites.
Pour into greased 2 1/2 quart casserole dish.
Bake at 350\u00b0 for 45 to 50 minutes.
Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8\" casserole dish.
Cook uncovered for 55-60 minutes at 350 degrees.
Cook string beans; drain and put into casserole dish.
Add tomatoes, cooked hamburger and cheese.
Mix Jiffy corn bread mix as directed on box.
Spread on top of other ingredients; bake in 375\u00b0 oven until corn bread mix is golden brown.
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 margarine, eggs and sour cream in a large casserole.
Add Jiffy corn muffin mix, kernel corn and creamed corn.
Mix well. Bake uncovered for 45 minutes at 350 degrees.
Fry ground meat and onions. When done, drain off fat and put in a 9 x 13-inch pan or a large casserole dish. Cook potatoes and drain, leaving 1/2 cup of water in potatoes. Put butter in potatoes. Add mixed vegetables and mix well. Pour over ground meat mixture. Pour creamed corn over entire mixture. Mix Jiffy cornbread as directed on box. Pour over all ingredients. Bake at 350\u00b0 for 35 to 40 minutes or until brown.