#2797 - Cheese Corn Casserole

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1/2 cup softened butter
1 - 15oz. can creamed style corn
1 - 15oz. can whole kernel corn (drained)
1 - 8oz. box Jiffy corn bread mix
1 or 2 cups shredded cheddar cheese

In a bowl add sour cream and softened butter--stir to mix. Add creamed style corn, whole kernel corn and corn bread mix--stir to mix. Pour mixture into a 1 qt. greased casserole dish. Bake at 350 degrees for 35-40 minutes. During last 5 minutes of cooking time, spread the shredded cheese over the top so it melts before removing it from the oven.

#2491 - Quick Sweet Cornbread

(by Shirley McNevich)

1 box Jiffy yellow golden cake mix
1 box Jiffy corn muffin mix

In a mixer, prepare yellow cake mix according to box directions--set aside. In a mixer, prepare corn muffin mix according to box directions. Pour the yellow cake batter into the corn muffin batter--beat just until mixed. Pour all batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool slightly before cutting.

#2399 - Baked Franks and Beans

(by Shirley McNevich)

4 thawed hot dogs (cut into coin shaped pieces)
1 - 19oz. can Progresso cannellini beans (drained and rinsed)
1 - 16oz. can pork 'n beans
1/2 cup Heinz chili sauce
1 - 8.5oz. box Jiffy corn muffin mix
1/2 cup water
3/4 cup shredded cheddar cheese

In a greased casserole dish add cannellini beans, pork 'n beans, hot dog pieces and chili sauce--stir to mix. Bake at 400 degrees for 15 minutes or until bubbling hot. While it's baking in a bowl add muffin mix, water and 1/2 cup of the shredded cheddar cheese--stir to mix. Remove casserole from oven--drop heaping tablespoonfuls of the muffin batter evenly over the top of the hot bean mixture. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Return to oven and bake at 400 degrees for 15 minutes or until top is golden brown.

#1740 - Sour Cream Corn Souffle

(by Shirley McNevich)

1 box Jiffy corn muffin mix
1 - 6oz. can DelMonte cream style corn
1 - 6oz. can DelMonte whole kernel corn (drained)
1 stick softened butter
1 - 8oz. Breakstone's sour cream
2 beaten eggs

In a bowl add butter, sour cream and beaten eggs--stir until mixed. Add creamed corn and drained whole corn--stir. Slowly add muffin mix--stir just until mixed. Pour mixture into a greased 8" square baking dish. Bake at 350 degrees for 40-45 minutes.

#884 - Cream Cheese Corn Souffle

(by Shirley McNevich)

2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cut into small cubes)
1 - 15.25oz. can DelMonte whole kernel corn (drained)
1 - 14.75oz. can DelMonte cream style corn
1 - 8.5oz. package Jiffy corn muffin mix
2 eggs
1 cup shredded cheddar cheese

Put butter in a microwave safe bowl and microwave on high until melted. Remove from microwave and add cream cheese cubes--return to microwave and microwave on high for 15-20 seconds. Remove from microwave--stir until smooth. Add drained whole kernel corn and the cream style corn to the cream cheese mixture--stir. Place eggs in a cup--beat. Add beaten eggs and muffin mix to the corn mixture--stir. Grease a 9 x 13 baking dish--pour entire mixture into the baking dish. Bake at 350 degrees for 30 minutes--remove from oven, sprinkle shredded cheddar cheese on top and return to oven--bake 10 more minutes.