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.
Make Jiffy cake mix and bake 15 minutes in 9 x 13-inch pan. Cool.
Mix vanilla pudding and fold into cream cheese.
Add pineapple and spread on cake.
Top with Cool Whip and sprinkle with nuts.
Mix corn,
sugar
and
melted butter in 2 quart greased casserole.
Add Jiffy mix;
stir thoroughly.
Bake at 350\u00b0 for 40 minutes or until brown.
Note:
Be sure to use Jiffy cake mix, since a regular cake mix is too much cake and will not turn out as well.
Combine onion and rice and cook as package directs.
Blend in sour cream and Jiffy Jack.
Place in 1-quart casserole.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Serves 4 to 5.
In a
small
pan, about 8 x 8-inches, put 1/2 box Jiffy cake mix
in
the
bottom.
Pour
pie
filling over the bottom layer. Over
this
layer put the rest of the cake mix.
Place butter on top
and
bake
at 350\u00b0 until brown.
For a crunchy crust, mix cake with butter and add 1/4 cup pecans or walnuts for flavor.
Mix Jiffy cake mix according to directions, using 1/2 cup pineapple juice instead of liquid.
Bake as directed and cool completely.
Mix pudding, cream cheese and milk and layer on cooled cake.
Layer crushed pineapple on cake next.
Cover with Cool Whip.
Refrigerate.
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 together all ingredients except cake mix and margarine. Pour into 9 x 13-inch pan.
Mix 1/2 stick margarine and Jiffy cake mix together.
Crumble together on top of pumpkin.
Bake at 350\u00b0 for 1 hour.
Beat eggs.
Add sour cream, butter and corn.
Fold in Jiffy mix and cheese.
Bake at 350\u00b0 for 45 minutes.
Grease a 9 x 13-inch pan.
Bake Jiffy cake mix for 15 minutes. Combine second, third and fourth ingredients and put over baked first layer.
Let it sit for a while.
Spoon drained pineapple over Layer 2. Last, spoon on Cool Whip so it covers the pineapple.
Mix Jiffy (one layer) cake according to package directions. Pour into a 9 x 13-inch greased pan. Bake 15 minutes only (until lightly brown).
Cool in pan.
Prepare lemon or other flavor instant pudding mix according to package directions.
Pour over cold cake.
Let pudding set until firm.
Spread the Cool Whip or package of prepared Dream Whip over pudding. Refrigerate until ready to serve.
Makes 12 to 15 servings.
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.
ven to 400\u00b0F Mix Jiffy, milk, and egg in a
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.
Preheat oven to 400\u00b0.
Mix corn muffin mix as directed on Jiffy box, adding pepper, onions and corn.
Pour into an oiled pan and bake for about 30 minutes or until golden brown.
Bake Jiffy cake as directed in a 9 x 13-inch pan for 10 minutes at 350\u00b0.
Bake Jiffy cake mix in 9 x 12-inch loaf pan as directed on package.
Cool.
Beat cream cheese with milk until smooth.
Then add pudding (mix as you would to make pudding).
Pour over cooled cake.
Let set up.
Then put on a layer of fruit (strawberries or blueberries or whatever).
Then cover with Cool Whip. Refrigerate.
Heat fruit in a 2-quart saucepan until hot.
Mix sugar and cornstarch together and add to fruit.
Cook until thickened, stirring constantly.
Remove from heat.
Mix Jiffy cake mix according to package directions.
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.