For the spoon bread:
Preheat the oven to
Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying it with cooking spray.
Pour the Jiffy mix into a mixing bowl.
In another bowl, whisk the sour cream until soft. Mix in the butter, corn, and buttermilk.
Add the wet ingredients to the Jiffy mix and stir until just blended.
Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top.
Mix all ingredients except Jiffy mix.
Mix well, then add dry corn bread mix.
Stir.
Pour into buttered casserole dish. Bake at 350\u00b0 for 50 minutes.
Mix Jiffy mix and sugar together.
Pour in beer.
Mix until well combined.
Pour into greased loaf pan or greased muffin pan. Bake at 350\u00b0 for 35 to 45 minutes for loaf or 15 to 20 minutes for muffins.
Bread is done when toothpick inserted in center comes out clean.
Cook Jiffy mix according to box directions.
Let cool.
Cut in half.
Crumble 1/2 corn bread in dish, then 1/2 cup tomatoes, 1/2 cup bell peppers and 1/2 cup onion.
Sprinkle 1/2 jar of bacon pieces.
Thaw and drain broccoli.
Mix first 6 ingredients.
Stir in Jiffy mix.
Bake at 400\u00b0 for 20 minutes in a 13 x 9 x 2-inch dish.
Saute onions in butter or margarine. Mix Jiffy mix with eggs, cottage cheese and broccoli. Add onion and butter. Put into oblong casserole dish. Bake at 400\u00b0 for 25-30 minutes; until a nice brown on top and doesn't jiggle.
Brown beef and onion. Add taco seasoning and beans. Mix.
Pour into casserole dish. Spread cheese over mixture. Mix corn bread as directed on package. Spread over cheese.
Bake at 350\u00b0 for 1/2 hour until corn bread is brown.
Makes 4 servings.
Cream together sugar and shortening.
Add slightly beaten eggs, chopped apples, spices, nuts and Jiffy mix.
Mix until well blended.
Pour into greased loaf pan and bake at 350\u00b0 for 1 hour.
Mix sour cream, corn, eggs and oil together.
Add Jiffy mix. Spray pan and bake at 375\u00b0 for 50 to 60 minutes.
Mix altogether.
Preheat oven to 450\u00b0.
Bake for 30 minutes or until brown.
Preheat oven to 375\u00b0.
Stir corns and butter in deep 2-quart baking dish.
Fold in sour cream and eggs; add corn muffin mix and blend well.
Bake until center of spoon bread is set approximately 1 hour.
Sprinkle cheese over top and bake for an additional 5 minutes.
Serve hot.
Mix all ingredients together and spoon into a greased casserole dish.
Bake at 350 degrees for 35 minutes.
Sprinkle with shredded cheese.
Bake an additional 10 minutes more.
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Mix well and pour into a well-greased baking dish.
To double recipe, use a 9 x 13-inch baking dish.
Bake at 325\u00b0 if using a glass dish or 350\u00b0 for other kind of dish. Bake for 30 minutes or until golden brown on top.
I prefer to use fresh corn.
Add a little milk, salt and pepper.
Cook for a few minutes and cool. Serves 6.
Preheat oven to 400 degrees.
Mix all ingredients together until all dry ingredients are moist.
Coat 4 QT casserole dish (or 2, 2QT dishes) with cooking spray -- and pour in mixture.
Bake until golden brown on top. Baking time is approximately an hour. The middle should be moist between a pudding and bread pudding texture.
Enjoy!
Preheat oven according to corn bread instructions. Brown the ground beef; drain. In a 13 x 9-inch pan, layer the ground beef, beans and stewed
tomatoes. Cover with corn bread batter and bake until the corn bread is done. Serve topped with shredded cheese.
ir with a wooden spoon. Cover tightly. Stir
Scald milk. Beat eggs in a bowl until light and frothy. When milk is scalded, add corn muffin mix and beat. Then add eggs. Pour into casserole dish margarine which has been melted. Bake in 425\u00b0 to 450\u00b0 oven for 25 to 30 minutes. Leftovers are good with syrup for breakfast.
Preheat oven according to Jiffy mix.
Mix according to Jiffy directions.
Place the butter or margarine in a baking pan and set in the preheated oven.
Let butter or margarine melt.
When melted, make sure the entire pan is covered with melted butter. Pour the excess butter or margarine into the corn bread mixture and stir until mixed in.
Pour mixture in the baking pan and cook according to Jiffy directions.