Tip: Try cornbread using jiffy for more results.
1 - 10 of 17 for sweet cornbread using jiffy
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You can use ... make. Crumble the cornbread and sprinkle half ... repeat the above until all ingredients are used up. Refrigerate until chilled and enjoy!
Crumble cornbread in 9 x 13 pan. Top with mixed vegetables, bacon and pickles. Top with dressing. Can be made ahead and kept in the refrigerator.
Bake, cool and crumble cornbread in 9 x ... corn bread, 1 can kidney beans and 1/2 mayonnaise and pickle juice mixture. 3rd layer corn bread and tomatoes.
Combine cornbread mix, egg and ... large bowl, layer 1/2 of each: cornbread, tomato mixture and mayonnaise mixture. Repeat layers. Cover and chill 2 hours.
Mix and bake ... Add the crumbled cornbread. Pour into ... dressing is better if it stays in refrigerator overnight after mixing, and then baked the next day.
Mix all ingredients and put in a 13 x 9 glass pan for best results. Its very moist and needs to be baked thin. Grease pan well and bake for 30 minute ...
While cornbread is baking, chop ... and pickle juice dressing over that. Sprinkle tomato and bacon on top. Refrigerate. Very good if made the night before.
Bake and prepare Jiffy mix according to ... as follows: 1/2 cornbread, on top ... in refrigerator is the secret to this wonderful salad. It's delicious!
Bake cornbread mix, cool and crumble. This part can be made and mixed together to marinate ahead of time. Mix and serve immediately.
Combine tomatoes, green ... each of vegetable mixture and cornbread, in a large glass bowl. Repeat layers. Cover and chill 2 hours. Toss before serving.
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