|The Bread Book|
|by Anthony Blake|
As grains are recognized as the foundation of a healthy diet, bread's popularity continues.
1 - 10 of 32 for jiffy corn bread pudding
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Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.
Combine all ingredients, ... Sprinkle cheese and bread crumbs on top. ... reheating time, to be warmed up for buffets, etc. Don't count on any leftover.
Melt butter over ... both cans of corn and the cooled ... a 9 x 13 pan (approx. 20 minutes). This should be more moist than corn bread...do not overcook.
Mix corn, eggs and Jiffy mix. Pour in ... corn mixture. Drop sour cream by teaspoon on top. Cover with grated cheese. Bake 30-35 minutes at 375 degrees.
Mix butter, corn bread mix, and sour cream together well. Add kernel and cream corn. Bake at 400 degrees for 30-40 minutes.
Mix cornbread as package directs, puree corn and add with cheese to mix. Bake as directed on package.
Mix top 3 ingredients then mix in corn bread. Melt butter in 1 1/2 to 2 quart casserole. Pour in top 4 ingredients. Bake at 350 degrees for 40 minutes.
Mix corn, sour cream, Jiffy mix. Bake in a 350 degree oven for 1 hour. Spread Cheez Whiz and let melt.
Melt butter in casserole dish; stir in corn bread mix, then remaining ... degree oven when brown on top or knife comes out clean. May take 50-60 minutes.
Mix Jiffy corn bread mix as directed ... Mix all together. Pour into 10 x 13 inch pan. Bake in 350 degree oven for 1 hour. Serve warm. Makes 10 servings.
Result Page: 1
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