Beat eggs; add sour cream, margarine and sugar.
Stir in Jiffy mix and corn.
Pour in greased casserole dish.
Bake in 350\u00b0 oven 35 minutes or until firm.
Melt margarine in casserole dish.
Mix remainder of ingredients, using Jiffy corn muffin mix last.
Bake, uncovered, at 350\u00b0 for 35 minutes.
Mix all ingredients.
Pour into casserole dish.
Bake at 350\u00b0 for 45 minutes.
Combine all of the ingredients in a mixing bowl.
Preheat oven to 350\u00b0.
Grease a 2 1/2-quart casserole dish.
Bake at 350\u00b0 for 35 minutes.
Sprinkle with a little nutmeg on top.
Bake until golden brown.
Test with a toothpick.
When it comes out clean, take out of oven.
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 together. Bake in a 2-quart buttered casserole dish for 45 minutes at 350\u00b0.
Mix all ingredients except oleo together.
Melt oleo in baking dish.
Add corn mixture.
DO NOT STIR.
Bake at 350 for 45 minutes.
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.
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.
Mix melted margarine and egg together.
Add both cans of corn. Add sour cream and Jiffy corn muffin mix.
Mix well and bake at 350\u00b0.
utch oven or large, flameproof casserole dish, heat the oil over
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.
Place frozen corn kernels into a food processor
Drain liquid from whole kernel corn.
Mix together corn and cornbread mix.
Add beaten eggs, shortening and sour cream.
Mix well.
Bake in a greased 9 x 9-inch pan or 1 1/2-quart casserole for 1 hour at 350\u00b0.
Diced ham may be added.
Makes 6 to 8 servings.
ith cooking spray.
Arrange corn tortilla pieces in the bottom
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).
Melt butter and pour over muffin mix; add cream-style corn, 4 eggs and 1 1/2 cups cheese.
Mix the ingredients well.
In a 2-quart casserole, cover bottom with one layer of onion sliced thin; pour 1/2 of the mixture over onions and put another layer of onions, then pour remaining ingredients.
Bake, uncovered, at 325\u00b0 for 1 1/4 hours.
When top is light brown, pudding is done. Remove from oven and serve warm.
Beat eggs with milk.
Add corn, onion, sugar, margarine and pepper and mix well.
Add Jiffy mix.
Can be cooked in a bowl set in water in the crock-pot on high for an hour, then on low about 3 to 4 hours until a knife inserted in center comes out clean.
Can also be cooked in 325\u00b0 oven for about an hour.
If cooked in oven, place pudding bowl in a pan of water in center of oven.
Mix all ingredients except margarine.
Pour into a 9 x 11-inch pan.
Melt margarine and pour over batter.
Bake until like cake, uncovered, for 30 to 35 minutes at 350\u00b0.
Cut into squares and serve hot/warm.
Serves 4 to 6.
Recipe may be doubled.
Melt margarine in a casserole dish.
Mix together remaining ingredients and pour into casserole dish.
Bake at 350\u00b0 for 30 minutes.