|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
1 - 10 of 195 for jiffy cornbread creamed corn
Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.
Mix everything in a bowl. Transfer batter to a 9 x 13-inch pan. Bake at 350°F for about 40 minutes, or until a toothpick inserted in center of ...
Sauté onion and ... Mix eggs and Jiffy, add corns, onion and ... Top with sour cream dollops, sprinkle lightly ... minutes. (I rec'd from Shelly Wright)
Just follow the directions on the box and make sure to check with a tooth pick. this cornbread is very moist and a little sweeter. Enjoy!
Preheat oven to ... milk and sour cream. Add peppers, ... onion, cream style corn, and cheese..stir ... oil, pour in cornbread batter. Bake in ... 10 minutes and serve.
Mix sour cream, (slightly cooled) ... eggs together. Add Jiffy mix and then the canned corn. Put into ... dish and bake at 350 degrees for 45-50 minutes.
Mix all corn, butter, egg. Add cornbread mix last. Slightly grease dish. Bake for 1 hour at 350 degrees in a 1 1/2 quart baking dish.
Brown onion in butter, mix Jiffy, sour cream, eggs, corn and cheese. Add ... pan or 2 small ones at 350 degrees for 30 to 45 minutes. This freezes well.
Melt butter, then mix in cornbread and egg. Add corn and mix. Pour ... long cake pan. Bake at 350 degrees for 25 minutes, then watch until it is browned.
Mix creamed corn, whole kernel corn and sour cream together. Put in ... butter, eggs and cornbread together and top ... Bake at 350 degrees for 30 minutes.
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