For the spoon bread:
Preheat the oven to
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 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.
Saute onions in 2 teaspoons butter. Beat the egg and milk together and add the corn bread mix. Fold in the onions and 1/2 cup of the cheese. Pour batter into a 1 1/2-quart greased casserole. Top with the poppy seeds, the 3 tablespoons of additional butter and the remaining cheese. DON'T COVER THE CASSEROLE! Bake for 25 minutes at 400\u00b0
Preheat oven to 350\u00b0. Mix butter, eggs and sour cream in large bowl. Add whole corn, creamed corn and corn bread mix. Mix well. Pour into greased square pan. Bake at 350\u00b0 for 35 minutes or until golden brown.
Melt margarine.
Add well beaten eggs and sour cream.
Mix well and add corns and corn bread mix.
Bake at 350\u00b0 until brown and set in center, 45 minutes to 1 hour.
First brown hamburger meat in skillet, adding onion, pepper and salt. After browning, drain grease. Let cool for about ten minutes.
Then in a bowl, mix Jiffy corn bread mix, adding milk, creamed corn and pimento.
Stir in all ingredients. Then take a 5 x 12 baking pan; sprinkle ground meat at the bottom, then pour corn bread mix on top. Then lay slices of Velveeta cheese on top. Place in a 375\u00b0 oven for 30 minutes. Cook until brown. After baking, let the dish cool for 30 minutes, then cut into squares and serve.
Prepare Jiffy corn bread mix according to package directions. Crumble corn bread in casserole dish.
Chop onion, bell pepper and tomatoes.
Sprinkle these over crumbled corn bread.
Then add salad pickles and pour juice over all ingredients.
Spread mayonnaise on top of all.
Top with grated cheese and bacon bits to taste.
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.
Melt butter.
Add eggs, salt, cottage cheese, broccoli, onion and Jiffy corn bread mix.
Mix well.
Pour in a 13 x 9-inch pan. Spread well.
Bake at 350\u00b0 for 30 minutes until brown.
Cut in squares and serve.
This freezes well.
Bake Jiffy corn bread according to directions; cool and crumble.
chop pepper, onion and tomatoes.
Mix well with 1/2 cup pickle juice and cooked, crumbled bacon.
Mix the mayonnaise and 1/3 cup pickle juice.
Layer 1/2 of cornbread, 1/2 tomato and 1/2 of mayonnaise mixture over top.
Repeat; reserve some bacon over the top before serving.
Refrigerate overnight.
Prepare Jiffy corn bread mix as directed.
Set aside. Do the same with yellow cake mix.
Mix the two batters together.
Pour into greased and floured 9 x 13-inch pan.
Bake about 20 minutes at 400\u00b0.
Mix all ingredients together, except the butter.
Melt butter or margarine in a pan and pour the corn bread mixture over butter. Bake at 375\u00b0 for 45 minutes or until brown.
Cook broccoli.
Drain well.
Mix together broccoli, onion, eggs, cottage cheese, mayonnaise and salt.
Add Cheddar cheese. Stir in one package of Jiffy corn bread mix.
Pour into 9 x 13-inch pan.
Bake at 350\u00b0 for 25 minutes.
Reduce to 325\u00b0 if using glass bowl or pan.
Mix butter or margarine, eggs, both kinds of corn and sour cream together.
Add Jiffy corn bread mix.
Bake at 350\u00b0 for 40 to 45 minutes.
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.
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 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.
id. Stir with a wooden spoon. Cover tightly. Stir every day
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.