In oblong baking dish melt 1/2 stick margarine.
Set aside. Mix both cans of corn, Jiffy cornmeal and sour cream.
Pour into dish with melted margarine.
Bake uncovered for 30 minutes at 325\u00b0.
Top with cheese (optional) and bake until it melts.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
Drain broccoli.
Combine all ingredients, except cornmeal mix. Mix well, then add cornmeal mix.
Stir good and pour into a greased 9 x 13 x 2-inch pan.
Bake at 450\u00b0 for 25 minutes.
Mix and bake one hour at 350\u00b0.
ooking spray.
Stir together cornmeal, flour, sugar, baking powder, salt
Mix cornmeal mix, eggs, cheese, onion, broccoli, peppers and half of the melted butter.
Coat skillet with the rest of the melted butter.
Pour in mixture.
Bake at 400\u00b0 for about 30 minutes or until done.
Mix cornmeal mix, eggs, cottage cheese, onion and grated cheese.
Mix well.
Add broccoli.
Melt oleo in a 9 x 13-inch oblong pan.
Add mixture and bake at 375\u00b0 for 45 minutes.
Mix all ingredients in a large bowl.
Pour into a 9 x 13-inch buttered baking dish.
Bake at 350\u00b0 for 1 hour.
Preheat oven to 350\u00b0.
Lightly grease a 9 x 13-inch pan.
Mix all ingredients, except muffin mix, together.
Add muffin mix and blend well.
Pour into prepared pan and bake for 50 minutes or until lightly browned.
Mix Jiffy corn meal mix as on box, using the three eggs.
Add the rest of the ingredients and bake at 350\u00b0 until done.
No longer than cornbread takes.
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 ingredients except cornmeal thoroughly.
Add meal last.
Mix well.
Put in loaf pan and bake for 25 minutes at 400\u00b0.
Cook cornmeal mix.
Layer in a bowl.
Place bacon crumbs on top of layers.
In a separate bowl, pour pickle juice with salad dressing.
Put 4 or 5 bags of Sweet 'N Low in and beat until smooth.
Pour over top.
Poke holes, then toss without stirring. Refrigerate overnight.
Warm corn and sour cream in oven while mixing cornmeal mixture.
Mix egg, oil and sour cream together.
Add cornmeal mix, then fold corn into mixture.
Pour into a 13 x 9-inch pan.
Bake at 350\u00b0 for 1 hour.
Mix all together.
Top with grated cheese (I use Cheddar cheese).
Bake in a 350\u00b0 oven for 1 hour or about 25 minutes in microwave.
Sprinkle on more cheese just before finished baking.
Grease and flour a 9 x 13-inch pan.
Beat eggs and add other ingredients with cornmeal mix last.
Bake at 400\u00b0 for 1 hour and 15 minutes.
bout 5 minutes.Add the cornmeal and puffed wheat and continue
f pan with 2 T cornmeal;set aside. In a large
stirring occasionally.
FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir