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.
Mix all ingredients.
Put in casserole.
Bake at 325\u00b0 for 1 hour.
Saute the onion and green pepper in the margarine.
Mix together vegetables.
Add the eggs and Jiffy corn mix. Mix to this, sour cream and 1/2 cup cheese.
Put in 2-quart casserole. Top with rest of cheese.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Mix together ingredients and put in baking dish.
Preheat oven to 400\u00b0.
Grease pan.
Bake 25 minutes.
Add to Jiffy corn meal the boiled eggs, ham, onion, bell pepper and corn.
Mix all together and add large bottle of Ranch style dressing.
Refrigerate.
Mix creamed corn and whole kernel corn with 1 egg and Jiffy corn meal mix.
Melt margarine in baking dish.
Pour recipe on melted butter.
Dot with sour cream on top of ingredients. Sprinkle with grated cheese (Cheddar).
Bake at 350\u00b0 until cheese has melted and bubbly (approximately 40 minutes).
mix each pkg according to the directions on the packages.
Combine
fill mufin cups 1/2 full
bake @375 for 15 minutes or until golden brown.
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.
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.
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.
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.
Melt margarine.
Add corn, sour cream and Jiffy corn muffin mix.
Mix good and bake in a greased casserole.
Salt and pepper to taste.
Bake at 350\u00b0 until top is lightly brown.
Preheat oven to 400 degrees.
Mix corn (drain can), creamed corn, Jiffy corn muffin mix, melted butter, and eggs.
Pour into 8X8 casserole dish.
Spread sour cream on top.
Sprinkle cheddar on top.
Bake 40 mins at 400 degrees.
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.
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.
Butter a casserole dish.
Heat corn.
Add butter, eggs and sour cream.
Mix in the Jiffy mix.
Bake at 350\u00b0 for 30 to 45 minutes.
Melt margarine in a glass dish.
In a mixing bowl, pour box of Jiffy corn bread mix; add in sour cream.
Mix well.
Add both cans of corn (include liquid in whole corn).
Bake at 350\u00b0 for 40 minutes or until browned to your satisfaction.
Combine all ingredients and put in casserole dish sprayed with Pam.
Bake 30 to 35 minutes.
omato, onion, bell pepper and corn until cooked all the way