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DIY Jiffy Corn Muffin Mix: 2/3 Cup Flour, 1/2 Cup yellow cornmeal, 3 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt. Put in baggie, shake to mix, write directions for use on baggie. Make them up ahead of time for quick use.

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Pinner said: Best cornbread ever! Uses one small box of Jiffy Yellow Cake Mix "AND" one small box Jiffy Corn Muffin Mix. That's one cake and one corn. Mix both boxes together and all the ingredients that are called for on both boxes. Mix and pour into 8"x8" or 9"x9" greased pan. Baked at the time and temp called for on the box. May take a little longer because there is extra batter. Just bake until golden brown and toothpick comes out clean.

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from penniesonaplatter.com

Corn Casserole

I so need to try this! Corn Casserole 1 box Jiffy 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 Cup Sour cream Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes.

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from Great gluten free recipes for every occasion.

D.I.Y. Friday: Gluten Free Jiffy-Style Corn Muffin Mix

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from Kats' Kitchen

Paula Deen’s Corn Casserole

Paula Deen's Corn Casserole - 1 (15 1/4 oz) can whole kernel corn, drained; 1 (14 3/4 oz) can cream-style corn; 1 (8 oz) pkg Jiffy’s corn muffin mix; 1 cup sour cream; 1/2 cup butter, melted. Preheat oven to 350 degrees.

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Jiffy Corn Casserole 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted Mix all together and pour into large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes.

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