Mix first 3 ingredients together.
Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish.
Bake for 1 hour at 375 degrees.
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.
Preheat oven to 325 degrees F.
In large mixing bowl mix together the whole corn (do not drain), creamed corn, eggs, sour cream, butter and Jiffy cornbread mix.
Spray 9x13 baking dish with non-stick cooking spray and pour mixture inches.
Bake for 35 minutes.
Top with Swiss Cheese and return to oven for an additional 10 minutes.
Preheat oven to 425\u00b0.
Saute onion in butter, set aside.
Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
Combine sour cream and shredded cheese. Add sauteed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
Bake for 25-30 minutes until light brown.
Brown hamburger.
Add salt and pepper.
Pour off excess fat, if any.
Cook onion and pepper for about 3 minutes in skillet with a little grease.
Stir in creamed corn.
Mix Jiffy cornbread mix by box directions in bowl.
Pour a layer of cornbread mix in bottom of casserole dish.
Stir in all of hamburger mixture.
Sprinkle cheese over mixture.
Pour remaining cornbread mix over that.
Bake at 350\u00b0 for 1 hour.
Melt butter in a square baking dish or casserole dish. Sprinkle with Jiffy cornbread mix. Combine remaining ingredients; pour over cornbread mix. Bake at 350 degrees for 55 minutes or until set. Serves 4-6.
Sprinkle 1 tablespoon of cornmeal in bottom of well-greased 10-inch skillet (iron skillet works best).
Cook beef first in another pan and drain.
Combine Jiffy mix with milk, corn and eggs and mix well.
Pour 1/2 batter into skillet.
Sprinkle other ingredients on batter.
Top with remaining batter.
Bake at 350\u00b0 for 50 to 55 minutes.
Preheat oven to 375\u00b0.
Mix creamed corn, whole kernel corn, and melted oleo.
Add Jiffy cornbread mix and sour cream.
Beat egg and add to this mixture.
Add softened Cheez Whiz.
Mix well. Pour into greased baking dish and bake at 375\u00b0 for 1 hour.
Mix all ingredients except Jiffy cornbread mix in large bowl. Let set overnight or for several hours.
Before cooking, stir in box of Jiffy cornbread mix.
Put all in ungreased 9 x 13-inch pan. Bake at 350\u00b0 for 45 to 55 minutes.
Mix cornbread mix, corn and milk.
Spread in 9 x 13-inch pan. Saute chopped onion in margarine until translucent.
Add sour cream, salt and 1/4 cup cheese.
Pour over cornbread mixture and top with other 1/2 cup cheese.
Bake at 350\u00b0 for 1 hour.
Mix first four ingredients together.
Add 2 eggs and 1 cup sour cream.
Add 1 box jiffy cornbread mix.
Mix together milk, Jiffy cornbread mix and egg.
Add 2 different styles of corn, oleo, onions and 1/2 cup cheese.
Add green peppers, if wanted.
(Use 13 x 9-inch pan.)
Place corn in a 9 x 13-inch baking dish.
Melt oleo.
Add onion and green pepper and cook; add to corn.
Combine eggs, Jiffy cornbread mix, 1 cup of the Cheddar cheese and the sour cream. Combine all together.
Sprinkle 1 cup Cheddar cheese on top.
Bake at 350\u00b0 for 1 hour.
Mix corn and eggs together.
Slowly add butter.
Add Jiffy cornbread mix and sugar.
Mix together.
Salt and pepper to taste. Bake 30 to 40 minutes at 350\u00b0 or until center is firm.
Mix softened oleo, sugar and onion with corn, cornbread mix and 1 egg, beaten.
Put in casserole and cover with sour cream. Bake at 350\u00b0 for 45 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.
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.
Melt butter in a 9 x 13-inch pan.
Add corn and then sprinkle cornbread over corn; stir gently with a fork.
Add unbeaten eggs (mix with a fork).
Spoon sour cream over top.
Fold in with a fork.
Top with cheese.
Bake at 350\u00b0 for 20 to 30 minutes or until set.
Mix cornbread mix, corn, eggs and milk.
Grease a 13 x 10 x 2-inch pan.
Pour half of batter in pan.
Split peppers open, run under cold water.
Remove seeds.
Lay flat on top of batter. Spread cheese over peppers.
Cover cheese with remaining batter. Bake 40 to 60 minutes at 325\u00b0.
Layer as follows: (makes 2 layers).
1/2 cornbread, crumbled.
Romaine lettuce, torn and layer.
Chopped tomato.
Fiesta corn.
Black beans.
Mexican Cheese.
1/2 ranch dressing
Repeat. Lay sliced onions on top. Serve with corn chips for dipping.