Mix all ingredients.
Put in casserole.
Bake at 325\u00b0 for 1 hour.
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.
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.
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 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.
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.
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).
Stir together and pour into baking dish and bake 1 hour at 350\u00b0.
Double recipe for long Pyrex dish.
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.
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.
Drain whole corn.
Melt butter and add to sour cream in a bowl.
Add eggs, Jiffy mix and both corns.
Mix well.
Pour in 8 x 8-inch baking dish.
Bake 40 minutes at 375\u00b0.
Cut into squares to serve.
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.
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.
Mix together and bake 35 minutes at 350\u00b0.
May put grated cheese while still hot.
You may add 1 small can chopped green chilies for a little extra snap.
Mix together corn, Jiffy corn bread mix, eggs and sugar.
Fold in 1 cup sour cream.
Pour into a 13 x 9-inch greased pan. Bake at 350\u00b0 for 30 to 40 minutes.
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch baking pan.
Mix all ingredients together in a bowl.
Add the Jiffy corn mix last. Pour into the baking pan. Bake 50 to 60 minutes.
Test, using a table knife inserted 1-inch from center.
Done when knife comes out clean.
Melt margarine in casserole dish.
Mix remainder of ingredients, using Jiffy corn muffin mix last.
Bake, uncovered, at 350\u00b0 for 35 minutes.