Thaw souffle. Combine flour and next 5 ingredients in bowl. Combine eggs, milk and 3 tablespoons oil. Pour in flour mixture, stirring until blended. Fold in corn souffle. Pour oil 3-inches deep in skillet or big heavy pot. Heat to 370\u00b0. Drop batter by tablespoon into hot oil. Fry 3 to 5 minutes or until golden brown. Drain on sacks. Makes 3 1/2 dozen.
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.
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.
My pioneer aunt gave this recipe to a young lady in the early days.
This lady told me the
recipe as she remembered it.
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a
Combine first 6 ingredients.
Pour into souffle dish.
Bake at 350\u00b0 for 45 minutes.
Top with cheese.
Bake 10 more minutes.
Mix all ingredients together - pour into oval baking dish. Cover with foil, poked with
holes.
Bake at 350\u00b0 for about 1 1/2 hours.
Check ovens, they vary.
Knife should be a little wet when checking souffle for doneness.
Mix first 6 ingredients and pour into a souffle dish sprayed with Pam.
Top with grated Cheddar cheese.
Bake in preheated 350\u00b0 oven for 40 to 45 minutes.
Mix all ingredients, pour in souffle dish and bake in 350\u00b0 oven for 40 to 45 minutes, until golden brown.
Beat together eggs and oil; add muffin mix and corn.
Bake in casserole or souffle bowl for 40 to 45 minutes at 350\u00b0.
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.
Saute onion and green pepper in butter.
Add whole kernel corn (do not drain), cream style corn, beaten eggs and corn muffin mix. Top with sour cream and cheese.
Bake for 1 hour at 325\u00b0.
Do not overbake.
Makes a large casserole.
Combine corn, eggs and sour cream mix.
Melt butter; mix with corn muffin mix.
Place on top of corn mixture in greased Pyrex dish.
Bake 50 minutes on bottom rack at 400\u00b0, then top rack at 350\u00b0 for 10 to 15 minutes.
Mix creamed corn and whole kernel corn with 1 egg and Jiffy corn meal mix.
Melt margarine in baking dish.
Pour recipe on melted butter.
Dot with sour cream on top of ingredients. Sprinkle with grated cheese (Cheddar).
Bake at 350\u00b0 until cheese has melted and bubbly (approximately 40 minutes).
Grease large glass bowl or casserole dish. In large bowl mix all ingredients.
Do not drain whole kernel corn.
Use the water in can. Pour mixture into glass bowl or casserole dish.
Bake at 350\u00b0 for 1 hour and 15 minutes, until golden brown on top, uncovered.
Very good.
Very easy.
Beat eggs. Add sour cream and mix.
Add butter, corn, muffin mix and salt.
Mix.
Bake in a 9 x 13-inch pan for 1 hour at 350\u00b0.
Stir well and add 1 package Jiffy corn bread mix.
Salt and pepper lightly.
Pour into buttered casserole.
Bake at 350\u00b0 for about 1 1/2 hours.
Melt butter, mix in eggs and sour cream.
Mix in both cans of corn.
Stir in corn muffin mix.
Bake at 350\u00b0 for 50 to 60 minutes, until firm.
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.
Leave corn and spinach in refrigerator overnight to thaw. Boil carrots in brown sugar water.
Layer spinach and corn in a glass cake pan.
Poke carrots down on top of corn.
Pour carrot juice on top of everything.
Bake at 350\u00b0 for 1 hour.