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.
Melt margarine in casserole dish.
Mix remainder of ingredients, using Jiffy corn muffin mix last.
Bake, uncovered, at 350\u00b0 for 35 minutes.
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.
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.
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 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.
br>Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker
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.
Pre heat oven 375.
Mix all ingredients together.
Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
Pour mixture into pan and smooth out to edges so it will bake evenly.
Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).
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 all together; pour into 8 x 8-inch pan. Bake at 350\u00b0 for 45 minutes. Recipe can be doubled, but should be baked in 2 pans. Serves 6.
Mix sour cream, margarine, eggs and Jiffy together.
Add corn and mix again.
Pour into greased 9 x 13-inch baking dish.
Bake at 350\u00b0 for 30 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).
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.
Saute onion in margarine.
Fold corn into eggs; add Jiffy mix. Add chilies and green pepper.
Spread in 9 x 13-inch baking dish. Spread Cheddar cheese and sour cream on top.
Bake at 375\u00b0 for 45 minutes.
Mix together in a 9 x 13-inch pan.
Bake at 350\u00b0 for 50 to 60 minutes.
All ingredients can be halved and poured into an 8 x 8-inch dish.
Mix all ingredients.
Grease 9x13-inch pan and pour in batter.
Dot with butter; bake at 350F for 45 minutes to 1 hour.
Cut in squares and serve.
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.