Preheat oven to temperature according to cornbread mix.
Mix Jiffy cornbread mix according to directions for 8x8 pan.
Spray pan with Pam cooking spray.
Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
Bake as directed for cornbread.
Mix first four ingredients together.
Add 2 eggs and 1 cup sour cream.
Add 1 box jiffy cornbread mix.
Mix eggs and cottage cheese.
Add broccoli.
Mix melted margarine and Jiffy cornbread mix.
Add together.
Put in a low pan and bake at 350\u00b0 for 25 or 30 minutes.
Mix Jiffy cornbread mix according to directions.
Add corn. Brown hamburger meat and drain.
Pour 1/3 of cornbread mix in greased pan or skillet, then layer hamburger, chopped onion, chopped peppers and cheese.
Pour rest of cornbread mix on top. Bake at 350\u00b0 until done, about 50 minutes.
Melt butter.
Add eggs and beat well.
Stir in broccoli.
Add jalapeno peppers and cottage cheese; mix into Jiffy cornbread mix. Blend well.
Pour into greased pan and bake at 400\u00b0 for 25 to 30 minutes.
Mix Jiffy cornbread mix as directed on box.
Bake until light brown; cool.
Crumble 1/2 cornbread in bowl.
Add 1/2 of tomatoes, then 1/2 of onions and repeat cornbread, tomatoes and onion.
Mix Jiffy cornbread mix as directed.
Pour in creamed corn. Brown pork sausage; drain grease.
Pour 1/2 can cornbread mix in a greased baking dish.
Add sausage and cheese.
Pour remaining mixture in.
Bake at 375\u00b0 for 40 minutes or until brown.
Fix Jiffy cornbread mix as directed on package.
Crumble the bread.
Line a 2-quart dish with half of the bread.
Set aside. Cook the bacon until crisp. Drain well on paper towels.
Cut up the vegetables into bite size pieces.
Crumble bacon over the cornbread mix, then add the vegetable slices.
Mix mayonnaise and sweet pickles. Spread over the bacon and vegetables.
Sprinkle the rest of the bread on top.
Best if made the day before and refrigerated.
Brown hamburger with onions.
Drain.
Season as desired.
Add milk and soup.
Pour in baking dish.
Mix Jiffy cornbread mix. Pour or spoon cornbread batter over top of casserole.
Bake at 350\u00b0 for 40 to 45 minutes.
Unthaw frozen broccoli.
Pour Jiffy cornbread mix in a bowl. Add eggs, onion, cottage cheese and salt.
Melt margarine in a 9 x 12-inch pan.
Pour mix in the pan and stir so the margarine will evenly be in mix.
Bake at 400\u00b0 for 35 to 40 minutes or until brown on top.
Cook onion in butter until soft.
Cook broccoli and cheese according to directions on package.
Mix Jiffy cornbread mix, eggs, onion, butter, cheese and Green Giant broccoli and cheese. Pour into heated and greased cast-iron skillet and bake about 35 to 40 minutes at 350\u00b0.
Mix first 9 ingredients together.
Add box of Jiffy cornbread mix.
Bake in greased pan or muffin tins at 350\u00b0 for 35 to 40 minutes.
Heat oven to 350\u00b0. Melt butter in 9 x 13 inch pan. Mix broccoli, cheese, Jiffy Cornbread mix, onion, eggs and milk. Pour in pan. Bake about 45 to 60 minutes, until done.
Melt 1 stick of butter in iron skillet.
Mix Jiffy cornbread mix.
Put in eggs, cottage cheese and onion and pour butter over mixture.
Bake in 375\u00b0 oven for 25 to 30 minutes.
Mix Jiffy cornbread mix, eggs and milk.
Add cheese, onion and broccoli.
Melt margarine and pour in mixture.
Spray skillet with Pam and cook at 450\u00b0 until done.
Spray 9 x 13-inch pan with Pam.
Mix all ingredients and bake at 350\u00b0 for 40 minutes.
Also can be baked in muffin pan using temperature and baking time from Jiffy cornbread mix box.
Yields 2 dozen muffins.
Boil a fryer or a hen with seasoning of your choice.
When cooked, deboned the chicken or hen and keep the broth.
Cut chicken into small, diced, pieces.
Cook two boxes of Jiffy cornbread mix and cool.
Fry onion in oil.
Set aside.
Cook broccoli as directed. Drain and set aside.
Melt oleo.
Grease 8 x 8-inch pan.
Mix cornbread mix and eggs.
Add cottage cheese, broccoli, onions and melted oleo margarine.
Stir well.
Pour into pan and bake at 450\u00b0 for 20 to 25 minutes.
In skillet, brown meat; drain.
Stir in taco seasoning, water, corn, green pepper and tomato sauce.
Pour into 2 quart casserole.
Prepare cornbread mix as directed and add half the french fried onions to the batter.
Spoon around the outer edge of the casserole.
Bake uncovered at 400\u00b0F for 20 minutes.
Top with cheese and remaining onions.
Bake 2-3 minutes longer.
Preheat oven to 425.
Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
**This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.