Tag: Corn Muffin Mix

Vegetarian Corn Muffin Mix Recipe

Dilly Cornbread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. poppy seed
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Prepare muffin mix as directed on package. Stir in dill weed and poppy seed. Pour into pan. Bake 15 – 20 minutes.

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Corn Muffin Mix Recipe

Tamale Pie

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/3 cup milk
  • 1 egg
  • 1 pkg. taco seasoning mix (divided)
  • 1/4 tsp. pepper
  • 1 can (14-3/4 oz.) cream style corn
  • 1 can (4 oz.) green chilies, drained
  • 1 can (10 oz.) enchilada sauce
  • 2 cups chicken or pork, cooked and shredded
  • 1 cup sharp cheddar cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 – 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 – 25 minutes.

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Vegetarian Corn Muffin Mix Recipe

Pumpkin Corn Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup pumpkin
  • 1/2 tsp. pumpkin pie spice
  • 2 Tbsp. sugar
  • 1/2 cup walnuts, chopped (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Combine ingredients. Blend well. Fill muffin cups 2/3 full. Bake 16 – 18 minutes.

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Corn Muffin Mix Recipe

Corny Bean Dog Casserole

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 8 hotdogs, sliced
  • 1 can (16 oz.) pork and beans
  • 2 Tbsp. margarine or butter
  • 2 Tbsp. onion, chopped
  • 1 egg
  • 1/3 cup milk
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine hot dogs and beans. In skillet, melt margarine or butter. Add onions; sauté until tender. Add to bean mixture. Pour into pan. Combine muffin mix, egg and milk. Spread over beans. Bake 20 – 25 minutes.

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Vegetarian Corn Muffin Mix Recipe

Corn Cake

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 eggs
  • 3/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix
Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Combine ingredients. Beat for 3 minutes. Pour into pan. Bake 20 – 25 minutes.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Cornmeal Shortcakes

(12 – 13 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1 tsp. baking powder
  • 3/4 cup sour cream
  • 1/3 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 425°F.

Combine muffin mix, flour and baking powder. Add sour cream and milk. Mix with a fork to make a soft dough. On floured surface, knead several times. Roll or press out to 1/3” thickness. Cut with 2-1/2” cutter and place on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Split in half horizontally and top with fruit, whipped topping or ice cream.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Pie Crust

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4-5 Tbsp. cold water
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Combine muffin mix and flour. Cut in shortening until mixture resembles small peas. Sprinkle water over mixture, one tablespoon at a time. Stir with fork until ingredients are moist and hold together. Divide dough in half and form two balls. On floured surface, roll out making bottom crust 1” larger than inverted pie pan. Fold bottom crust in half and fit into an ungreased pie pan. Pour filling into crust. Moisten edge of bottom crust lightly. Place top crust over filling. Trim edge, flute and slit top for venting. Cover with foil. Bake 25 – 30 minutes Remove foil and bake an additional 10 – 15 minutes.

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Vegetarian Corn Muffin Mix Recipe

Corny Bread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 Tbsp. pimiento, chopped
  • 1 Tbsp. hot peppers, chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.

Combine ingredients.  Blend well.  Pour into pan.  Bake 20 – 25 minutes.

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"JIFFY" Cornbread Stuffing

"JIFFY" Cornbread Stuffing

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1/3 cup milk
  • 5 strips bacon
  • 8 oz. breakfast sausage
  • 1/4 cup margarine or butter
  • 3/4 cup celery, chopped
  • 3/4 cup onion, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 can (14.5 oz.) chicken broth
  • 1-1/2 tsp. sage
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. pepper
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.

 Variation: For a dryer stuffing use only 1 cup of chicken broth.

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BBQ Chicken Skillet Cornbread

BBQ Chicken Skillet Cornbread

(10 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/2 cup sour cream
  • 2 Tbsp. margarine or butter, melted
  • 1 can (8.25 oz) cream style corn
  • 1 cup onion, chopped
  • dash salt
  • dash pepper
  • 2 cans (12.5 oz) premium chicken breast
  • 1 cup BBQ sauce
  • 2 cups Cheddar Pepper Jack cheese, shredded
  • 1/4 cup scallions
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a large cast iron skillet.

Combine muffin mix, egg, sour cream, margarine or butter and corn.  Pour into skillet.  Bake 15 – 17 minutes or until golden brown.  Sauté onion; season with salt and pepper.  Add chicken.  Stir until combined.  Add BBQ sauce and cook until warmed through.  Pour over cornbread and top with cheese.  Cover with aluminum foil (do not let foil touch cheese).  Bake 14 – 15 minutes or until cheese is melted.  Remove foil and bake an additional 5 minutes. Top with scallions.  Cool for 5 minutes before serving.

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Vegetarian Corn Muffin Mix Recipe

Creamy Corn Muffins

(8 – 10 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 can (8.25 oz.) cream corn
  • 1/4 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a muffin pan or use paper baking cups.

Combine ingredients. Blend well. Fill muffin cups 2/3 full. Bake 15 – 20 minutes or until golden brown.

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Spoon Bread Casserole

Spoon Bread Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup margarine or butter, melted
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.

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Corn Muffin Mix Recipe

Chili Corn Bake

(8 – 10 Servings)

Ingredients:

Chili

  • 1-1/2 lbs ground beef
  • 1 pkg. taco seasoning mix (reserve 1 tsp.)
  • 1 can (10-3/4 oz) condensed tomato soup
  • 2 cans (16 oz) chili beans

Topping

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup cheddar cheese, shredded
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. reserved taco seasoning mix
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 3 quart casserole dish.

In skillet, brown ground beef; drain. Add taco seasoning mix, soup and beans; simmer. For topping, combine ingredients. Blend well. Pour chili mixture into dish. Spoon topping over chili. Bake uncovered 20 – 25 minutes or until lightly browned.

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Peach Crisp

Peach Crisp

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 2 cans (21 oz.) peach pie filling
  • 1 cup brown sugar, firmly packed
  • 6-1/2 Tbsp. margarine or butter, softened
  • 1 cup quick oats
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 13” x 9” pan.

Pour pie filling into pan. In separate bowl, cream together brown sugar and margarine or butter. Add corn muffin mix and oats until crumbly. Sprinkle over filling. Bake 30 – 35 minutes.

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"JIFFY" Corn Dog Muffins

"JIFFY" Corn Dog Muffins

(12 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 4 hot dogs
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups.

Prepare muffin mix as directed on package. Cut each hot dog into three equal pieces. Fill muffin cups 1/2 full. Place one section of hot dog, standing upright, in the center of each muffin cup. Gently pour equal amounts of remaining batter into each muffin cup. Bake 13 – 15 minutes or until golden brown.

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Pepper Jack Bacon Corn Muffin

Pepper Jack Bacon Corn Muffin

(7 – 9 Muffins)

Ingredients:

  • 1 pkg “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 6 stripos bacon, cooked and chopped into 1/4″ pieces
  • 1/4 cup green onion, chopped
  • 3/4 cup Pepper Jack cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease muffin pan or use paper baking cups. Prepare muffin mix as directed on package.  Add bacon, onion and cheese.  Stir to combine.  Bake 15 – 20 minutes.

Optional:  Reserve some bacon and onion to garnish muffin tops before baking.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Fritters

(18 – 20 Pieces)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1/4 cup sour cream
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
  • oil for frying
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat 1” of oil in deep fryer or skillet to 350°F.

Beat eggs. Add remaining ingredients. Stir until blended. Drop by tablespoon into deep fryer or skillet. Cook 1 – 2 minutes on both sides. Drain on paper towel.

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Vegetarian Corn Muffin Mix Recipe

Jalapeño Cornbread

(6 – 9 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 4 jalapeño peppers, cored and diced
  • 1 small red pepper, diced
  • 1/4 cup margarine or butter, melted
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 9” square pan or a 10” cast iron skillet preheated in the oven.

Combine all ingredients. Blend well. Pour into pan or skillet. Bake 25 – 30 minutes.

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Taco Pie

Taco Pie

(Two 9" pies)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4 – 5 Tbsp. cold water

Filling

  • 2 lbs. ground beef
  • 1 cup onions, chopped
  • 2 pkgs. (1.25 oz) taco seasoning
  • 1 cup salsa
  • 4 cups cheddar cheese, shredded
  • 1 can (16 oz) refried beans
  • lettuce, shredded
  • tomatoes, chopped
  • sour cream, (optional)
  • salsa, (optional)
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.

For crust, combine muffin mix and flour.  Cut in shortening until mixture resembles small peas.  Add water one tablespoon at a time.  Stir with fork until moist and dough holds together.  Divide dough in half and form into two balls.  On floured surface, roll out making about 1” larger than inverted pie pan.  Place crusts in ungreased pans; prick bottoms and sides with fork.  Trim and shape edges.  Bake 10 – 12 minutes.  For filling, brown ground beef and onions.  Add taco seasoning and salsa.  Blend well.  Sprinkle 1 cup of cheese over each crust.  Spoon half of meat mixture over cheese.  Spread half of beans over meat.  Top each with remaining cheese.  Bake for an additional 5 – 8 minutes or until cheese melts.   Top with lettuce and tomatoes.  Serve with sour cream and salsa (optional).

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Corn Sticks

Corn Sticks

(12 – 13 Sticks)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease and flour a corn stick pan.  Place in oven for 5 minutes.

Prepare mix as directed on package.  Use one tablespoon of batter per mold.   Bake 12 – 15 minutes or until golden brown.

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Southwest Chip Dip

Southwest Chip Dip

(15 – 18 Servings)

Ingredients:

  • 3/4 cup “JIFFY” Corn Muffin Mix
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cans (10 oz) chicken, drained
  • 1 can (11 oz) southwest style corn
  • 1 can (10 oz) diced tomatoes & green chilies
  • 1/2 cup sharp cheddar cheese, shredded
  • crackers or tortilla chips
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Corn Muffin Mix

Directions:

Preheat oven to 425°F. Grease a 13” x 9” pan.

Combine cream cheese, sour cream and mayonnaise.  Blend well.  Add muffin mix, chicken, corn, tomatoes and chilies. Blend well. Spread into pan. Bake 20 – 23 minutes. Sprinkle cheese on top and bake an additional 5 minutes or until cheese melts. Let rest for 5 minutes before serving with crackers or tortilla chips.

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Vegetarian Corn Muffin Mix Recipe

Cornmeal Churros

(26 – 30 Churros)

Ingredients:

Batter

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 2 eggs
  • 2/3 cup buttermilk
  • oil for frying

Coating

  • 1 tsp. cinnamon
  • 1/3 cup sugar
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat 2” of oil in deep fryer or skillet to 350°F.

For batter, combine muffin mix, flour, sugar, cinnamon and baking powder.  Add eggs and buttermilk; stir until combined.  Spoon half of batter into pastry bag fitted with a large star tip.  Pipe 4” long pieces of batter directly into oil, a few at a time.  Fry until lightly browned on both sides (about 20 seconds), turning once.  Remove with slotted spoon or tongs.  Drain on paper towels.  Repeat with remaining batter.  For coating, combine ingredients; sprinkle over churros while still warm.  

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Vegetarian Corn Muffin Mix Recipe

Spinach Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed
  • 2 cups onion, chopped
  • 2 Tbsp. margarine or butter
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 can (10-3/4 oz.) cream soup (celery, mushroom or chicken)
  • 1 tsp. herb seasoning
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • Swiss cheese (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 1-1/2 quart casserole dish. 

Drain any access water from spinach and set aside.  Sauté onion in margarine or butter.  Add spinach and set aside.  Combine eggs, sour cream, soup, seasonings and muffin mix.  Blend well.  Stir into spinach mixture.  Pour into casserole dish.  Bake 40 – 45 minutes.  Sprinkle cheese on top (optional).  Return to oven until melted.

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Corn Muffin Mix Recipe

Spicy Black-Eyed Pea Cornbread

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb spicy pork sausage meat
  • 1 medium yellow onion, peeled and chopped
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup oil
  • 1 pkg. (8 oz) cheddar cheese, shredded
  • 1 can (15 oz) black-eyed peas, drained
  • 3/4 cup cream style corn
  • 1/2 cup canned green chilies, chopped
  • 1/2 cup canned pickled jalapeños, chopped and drained
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Corn Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Break sausage into chunks and brown over medium heat. Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes. Drain on a paper towel. In separate bowl, beat eggs, buttermilk and oil. Add muffin mix, stirring until mixture is just moistened. Batter will be lumpy. Stir in meat mixture, cheese, peas, corn, chilies and jalapeños. Pour batter into pan. Bake 50 – 60 minutes or until lightly browned. Cool 10 minutes.

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Bacon and Egg Corn Muffin

Bacon and Egg Corn Muffins

(12 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 4 slices bacon
  • 4 eggs
  • salt and pepper
  • 1/2 cup milk
  • 3 Tbsp. margarine or butter, melted
  • 1/2 cup cheddar cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Fry bacon until slightly crisp.  Remove and drain on paper towels.  Cut each slice into thirds.  In 2 tablespoons of bacon grease, scramble 3 eggs.  Salt and pepper to taste.  Set aside.  Combine muffin mix, 1 egg, milk, margarine or butter and cheese.  Stir until combined.  Fold in scrambled eggs.  Fill muffin cups 2/3 full.  Top each with a piece of bacon.  Bake 13 – 15 minutes.

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Mexican Corn Bake

Mexican Corn Bake

(8 – 10 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb. hamburger
  • 1 cup onion, chopped
  • 1/2 cup jarred jalapeño peppers, chopped
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 2/3 cup milk
  • 1 can (8-1/4 oz.) cream style corn
  • 8 oz. cheddar cheese, grated
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 2-1/2 quart casserole dish.

Brown hamburger on medium high; drain. Sauté onions in meat. Add peppers and spices. In separate bowl, combine muffin mix, eggs, milk and corn. Blend well. Pour half of batter into dish. Spread meat mixture over batter. Sprinkle with cheese. Spread remaining batter over cheese. Bake 40 – 45 minutes or until lightly browned. Cool 5 – 10 minutes before cutting.

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Hush Puppies

Hush Puppies

(24 – 28 Small Hush Puppies)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup flour
  • 1/2 cup onion, finely chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oil in deep fryer to 375°F.

Combine muffin mix, egg, milk, flour and onion.  Mix well.  Drop by teaspoon into oil.  Fry 4 minutes (2 minutes on each side) or until golden brown.  Drain and serve.

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Cheesy Crab Cakes

Cheesy Crab Cakes

(16 – 18 Crab Cakes)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 2 Tbsp. oil
  • 1 cup Panko bread crumbs
  • 1 cup cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1 egg
  • 1/4 cup milk
  • 2 scallions, sliced
  • 1 tsp. seafood seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 cans (6 oz) crab meat
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Corn Muffin Mix

Directions:

Preheat oil in frying pan.

Combine muffin mix, bread crumbs, cheddar cheese, cream cheese, egg, milk, scallions, seasoning, salt and pepper.  Stir in crab meat until combined.  Form into 2” balls, then flatten into a disk.  Place in frying pan, a few at a time, and sauté until golden brown, turning once during cooking.  Serve on a bed of lettuce. 

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Corn Muffin Mix Recipe

"JIFFY" Joes

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 lb. ground beef
  • 1 can (16 oz.) Sloppy Joe sauce
  • 1 egg
  • 1/2 cup milk
  • 8 oz. cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 350°F.  Grease a 9” square pan.

Brown ground beef; drain and add sauce.  Cook an additional 5 minutes on low.  Combine muffin mix, egg, milk and cheese.  Blend well.  Pour sauce into prepared pan.  Top with corn muffin mixture.  Bake 35 – 40 minutes. 

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Tamale Meatballs

Tamale Meatballs

(40 – 45 Meatballs)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 1/3 cup milk
  • 1 can (28 oz.) enchilada sauce (divided)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. minced dry onions
  • 1 tsp. garlic powder
  • 1-1/2 lbs. ground beef
  • 2-1/2 cups Monterey Jack cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400ºF.  Grease an 8” square pan.

Blend corn muffin mix, 1 egg and milk thoroughly. Pour into pan. Bake 20 – 25 minutes.  Cool and crumble. Reduce oven to 350ºF. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, pepper, onions, garlic powder and beef.  Mix well. Shape into 1” balls and place in ungreased 13” x 9” pan. Bake uncovered 30 – 35 minutes. In a sauce pan, heat remaining enchilada sauce.   Pour over meatballs. Sprinkle with cheese. Return to oven until cheese melts.

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Vegetarian Corn Muffin Mix Recipe

Indigo Grill’s Indian Corn Pudding

(10 – 12 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/4 cup plus 1-1/2 Tbsp. milk
  • 1/4 cup margarine or butter, melted
  • 1 Tbsp. Tabasco sauce
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup cheddar cheese, grated
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 white onion, thinly sliced
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Butter muffin pan or use paper baking cups.

Combine corn muffin mix, milk, margarine or butter, Tabasco sauce and corn. Mix well. Fill muffin cups 2/3 full. In separate bowl, combine remaining ingredients. Blend well. Spread over corn muffin mixture. Bake 30 – 35 minutes. Serve hot.

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Skillet Cornbread

Skillet Cornbread

(8 – 10 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2/3 cup milk
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Preheat a 10” cast iron skillet in the oven.

Combine ingredients.  Batter will be slightly lumpy.  Grease skillet.  Pour batter into skillet.  Bake 18 – 23 minutes.  Cool 10 minutes.  Invert on serving plate.

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Vegetarian Corn Muffin Mix Recipe

Cherry Apricot Cobbler

(8 – 10 Servings)

Ingredients:

Fruit Mixture

  • 1 can (15.25 oz.) apricots, drained
  • 2 cans (14-1/2 oz.) cherries, drained
  • 1/2 cup sugar
  • 2 Tbsp. tapioca

Crumb Mixture

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 tsp. orange peel
  • 4 Tbsp. margarine or butter, softened
  • 1/2 cup milk
  • 3 Tbsp. sugar
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 9″ baking pan.

Combine fruit mixture ingredients and set aside. For crumb mixture, combine muffin mix, orange peel and margarine or butter with fork until crumbly. Stir in milk just until moistened. Pour fruit mixture into pan. Sprinkle crumb mixture over fruit. Sprinkle remaining sugar over top. Bake 35 – 40 minutes.

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Fresh Cornbread Salad

Fresh Cornbread Salad

(10-12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 small head of lettuce, chopped
  • 1 cup carrots, shredded
  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 lb. bacon, cooked and crumbled
  • 1 cup frozen peas, thawed
  • 1 cup cheddar cheese, shredded
  • 1 cup mayonnaise
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Prepare and bake cornbread as directed on package. Set aside to cool completely. In a large bowl, combine lettuce, carrots, tomatoes, onions, red peppers, bacon, peas and cheese; toss lightly. Stir in mayonnaise. Crumble cornbread and fold into salad. Mix well. Chill before serving.

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Fresh Blueberry Corn Muffins

Fresh Blueberry Corn Muffins

(15 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1-1/2 cups fresh blueberries
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Fold in blueberries. Fill muffin cups 2/3 full. Bake 18 – 23 minutes. Cool on wire rack for 10 minutes before removing muffins from pan.

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Corn Muffin Mix Recipe

Corny Dogs

(10 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 2/3 cup flour
  • 1 egg
  • 1 cup milk
  • 1 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1 to 1-1/2 lbs hot dogs
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Corn Muffin Mix

Directions:

Preheat oil in a deep fryer to 375°F.

Set hot dogs aside.  Combine remaining ingredients thoroughly.  Pour into large drinking glass.  Dip hot dogs in batter one at a time.  Carefully place in deep fryer.  Fry for 3 minutes or until golden brown.  Remove and drain on paper towel.

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Vegetarian Corn Muffin Mix Recipe

Broccoli Cornbread

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 Tbsp. margarine or butter
  • 1 medium onion, chopped
  • 4 eggs
  • 2 cups fresh or frozen broccoli (thawed), chopped
  • 1 cup cottage cheese
  • 1/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F.  Grease a 13” x  9” pan.

Melt margarine or butter in a skillet.  Add onion; sauté until tender.  Do not brown.  In separate bowl, combine onions with remaining ingredients.  Blend well.  Pour into pan.  Bake 40 – 45 minutes.

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Vegetarian Corn Muffin Mix Recipe

Jalapeño Spinach Corn Muffins

(16 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 2 Tbsp. oil
  • 1 cup fresh spinach, finely chopped
  • 2 cup cheddar cheese, shredded
  • 2 jalapeño peppers, seeded and finley chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper liners.

Pour muffin mixes into a bowl. In separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened. Fold in spinach, cheese and peppers. Fill muffin cups 2/3 full. Bake 18 – 22 minutes or until lightly browned.

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Corn Muffin Mix Recipe

Cheese and Chili Cornbread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1 can (8 oz) whole kernel corn, drained
  • 1 can (4 oz) green chilies, chopped
  • 1 tsp. baking powder
  • 1 cup sour cream
  • 1/4 cup margarine or butter, melted
  • 1 cup Monterey Jack cheese, coarsely grated
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Corn Muffin Mix

Directions:

Preheat oven to 350°F.  Grease a 9” square pan.

Lightly beat eggs; add corn and chilies.  Add remaining ingredients.  Mix until blended.  Pour into pan.  Bake 40 – 45 minutes or until lightly browned.  

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Johnny Cake

Cornbread (Johnny Cake)

(6 – 9 Servings)

Ingredients:

  • 1 pkg “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Corn Muffin Mix

Directions:

Prepare as directed for Corn Muffins except pour batter into greased 8” square pan.  Bake 20 – 25 minutes.

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Corn Muffin Mix Recipe

Mexican Cornbread

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/4 cup flour
  • 1 egg
  • 1/4 cup milk
  • 2 Tbsp. chili powder
  • 1 tsp. parsley flakes
  • 1 can (15 oz.) chili
  • 2 cups cheddar cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease a 13” x 9” pan. 

Combine muffin mix, flour, egg, milk, chili powder and parsley flakes.  Blend well. On floured surface, knead dough 10 – 15 times until dough becomes soft and easy to handle. Press dough into bottom of pan. Spread chili over crust and sprinkle with cheddar cheese. Bake 15 – 20 minutes. Cut into squares. Let cool 10 minutes before slicing.

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Corn Muffins

Corn Muffins

(Yield 6 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  Batter will be slightly lumpy.  (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.) 

FILL muffin cups 2/3 full. 

BAKE 15 – 20 minutes or until golden brown.

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Southwest Stew with Corn Dumplings

Southwest Stew with Corn Dumplings

(6 Servings)

Ingredients:

Stew

  • 1-1/2 lbs. ground beef
  • 1 medium onion, chopped
  • 1/2 cup green peppers, chopped
  • 1 can (28 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 can (15.2 oz.) whole kernel corn, drained
  • 2 tsp. chili powder
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. pepper

Dumplings

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 Tbsp. instant onions
  • 1 egg
  • 2 Tbsp. milk
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Corn Muffin Mix

Directions:

For stew, brown ground beef and onion; drain.  Stir in green pepper, tomatoes, tomato paste, corn, chili powder, sugar, salt and pepper; simmer for 5 – 10 minutes.  For dumplings, combine muffin mix and instant onions.  Stir in egg and milk until blended.  Drop by tablespoon on bubbling stew.  Cover and simmer 15 – 20 minutes.

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Corn Pancakes or Waffles

Corn Pancakes or Waffles

(6 – 8 Pancakes or Two 7" Waffles)

Ingredients:

  • 1 pkg “JIFFY” Corn Muffin Mix
  • 1 egg
  • 2 Tbsp. shortening, melted
  • 1/2 cup milk
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Corn Muffin Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs.  Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly. 

Combine ingredients until large lumps disappear. 

For pancakes, use 1/4 cup batter.  When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops.

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"JIFFY" Corn Muffin Coating

Corn Muffin Coating

(6 – 8 Pieces)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup oil
  • 2 lbs. boneless, skinless chicken breasts
  • 1 Tbsp. garlic herb seasoning
  • 1 tsp. granulated garlic
  • salt (optional)
  • pepper (optional)
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Corn Muffin Mix

Directions:

Preheat oil in frying pan.

Wash chicken; sprinkle with salt and pepper (optional).  Combine muffin mix, seasoning and garlic.  Place chicken in mix and coat thoroughly.  Carefully place chicken in oil.  Fry until chicken reaches 165°F or until juices run clear.

Variation:  For a spicier coating, add 1 teaspoon of cayenne pepper.

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Bacon Skillet Cornbread

Bacon Skillet Cornbread

(10 – 12 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb bacon
  • 2 eggs
  • 1 cup sour cream
  • 1 can (14.5 oz) cream corn
  • 1 can (4 oz) chopped green chilies
  • 2 cups Mexican Style cheese, shredded and divided
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Corn Muffin Mix

Directions:

Preheat oven to 375°F.

Fry bacon until browned and crisp.  Remove and drain on paper towels.  Allow grease to cool slightly; reserve 1/2 cup and discard remaining grease.  When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease.  In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese.  Pour over bacon.  Do not stir.  Top with remaining cheese.  Bake 38 – 42 minutes or until edges are crispy and middle is firm.  Cool for 10 minutes.  Serve in skillet.

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