First brown hamburger meat in skillet, adding onion, pepper and salt. After browning, drain grease. Let cool for about ten minutes.
Then in a bowl, mix Jiffy corn bread mix, adding milk, creamed corn and pimento.
Stir in all ingredients. Then take a 5 x 12 baking pan; sprinkle ground meat at the bottom, then pour corn bread mix on top. Then lay slices of Velveeta cheese on top. Place in a 375\u00b0 oven for 30 minutes. Cook until brown. After baking, let the dish cool for 30 minutes, then cut into squares and serve.
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.
Prepare Jiffy corn bread mix according to package directions. Crumble corn bread in casserole dish.
Chop onion, bell pepper and tomatoes.
Sprinkle these over crumbled corn bread.
Then add salad pickles and pour juice over all ingredients.
Spread mayonnaise on top of all.
Top with grated cheese and bacon bits to taste.
Melt butter.
Add eggs, salt, cottage cheese, broccoli, onion and Jiffy corn bread mix.
Mix well.
Pour in a 13 x 9-inch pan. Spread well.
Bake at 350\u00b0 for 30 minutes until brown.
Cut in squares and serve.
This freezes well.
Cook broccoli.
Drain well.
Mix together broccoli, onion, eggs, cottage cheese, mayonnaise and salt.
Add Cheddar cheese. Stir in one package of Jiffy corn bread mix.
Pour into 9 x 13-inch pan.
Bake at 350\u00b0 for 25 minutes.
Reduce to 325\u00b0 if using glass bowl or pan.
Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes.
(If using canned Ro-Tel, drain before emptying contents.)
Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn.
Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350\u00b0.
Watch to see when edges turn lightly brown and it looks done.
Sprinkle remaining cheese on top of corn bread while hot.
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.
Mix corn bread according to box directions.
Add corn.
Brown ground beef with onion in skillet.
Pour off grease.
In a pan larger than 9 x 13-inches, layer half of corn bread mix, hamburger mix, Cheddar cheese, picante sauce and the rest of the corn bread mix.
Bake at 425\u00b0 for 35 to 40 minutes.
Serves 16.
Mix one box of corn bread mix according to box directions. Place in casserole dish.
Cover mixture with sliced peppers.
Pour one can of sweet cream-style corn on top of mixture.
Grate cheese and pour over mixture.
Mix second box of corn bread mix and pour over mixture.
Bake in oven until golden brown.
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.
Mix butter or margarine, eggs, both kinds of corn and sour cream together.
Add Jiffy corn bread mix.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix corn (do not drain) and creamed corn, sour cream, melted butter and Jiffy corn bread mix; mix well.
Pour into baking dish. Bake at 325\u00b0 to 350\u00b0 for 60 minutes.
Mix all ingredients together, except the corn bread mix.
Add corn bread mix last and pour into greased pan or casserole; bake. Can be reheated.
Preheat oven to 350\u00b0.
Mix margarine and sour cream; blend well.
Slowly add Jiffy corn bread mix.
Add the creamed corn, whole corn and crumbled bacon.
Spread in a square baking pan (grease pan).
Sprinkle cheese over top and spread evenly.
Bake, uncovered, 50 minutes to 1 hour, until golden brown.
Beat the eggs and corn bread mix and the corn.
Brown sausage in skillet.
In a large skillet, pour half the corn bread mixture and put the sausage over it.
Place chopped peppers over sausage and the cheese over this.
Put the rest of the corn bread mixture on top, covering the sausage mixture.
Bake at 350\u00b0 for about 30 minutes.
Prepare Jiffy corn bread mix as directed.
Set aside. Do the same with yellow cake mix.
Mix the two batters together.
Pour into greased and floured 9 x 13-inch pan.
Bake about 20 minutes at 400\u00b0.
Mix all ingredients together, except the butter.
Melt butter or margarine in a pan and pour the corn bread mixture over butter. Bake at 375\u00b0 for 45 minutes or until brown.
Bake Jiffy corn bread according to directions; cool and crumble.
chop pepper, onion and tomatoes.
Mix well with 1/2 cup pickle juice and cooked, crumbled bacon.
Mix the mayonnaise and 1/3 cup pickle juice.
Layer 1/2 of cornbread, 1/2 tomato and 1/2 of mayonnaise mixture over top.
Repeat; reserve some bacon over the top before serving.
Refrigerate overnight.
Beat eggs, oil and garlic salt.
Add Jiffy corn bread mix and beat again.
Stir in cream-style corn.
Bake at 350\u00b0 for 45 to 50 minutes.
Brown sausage and large onion.
Drain that.
Add cheese and hot peppers.
Mix corn bread mix, eggs and corn.
Pour 1/2 of corn bread mixture in greased pan.
Spread sausage mixture over top of that.
Add rest of remaining bread mixture.
Bake at 350\u00b0 until brown.