Tag: Side Dishes

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

“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

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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Baking Mix Recipe

Meat Roll

(6 – 8 servings)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1-1/2 lbs. hamburger
  • 1 medium onion, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup milk

Directions:

Preheat oven to 400°F.  Grease a baking sheet.

In a large skillet, brown hamburger; add onion, salt and pepper.  Cook until onion is tender; drain any excess fat.  Blend baking mix and milk to form a soft dough.  On floured surface, roll out to a 12” x 9” rectangle.  Spread meat mixture on dough.  Roll up and place on baking sheet, seam side down.  Slit top several times for venting.  Bake 20 – 25 minutes.  Serve with gravy, tomato or mushroom sauce.

Variation:  Use one can of condensed cream of mushroom soup in the meat mixture for a creamy filling.

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Bar-B-Q Chicken Pizza

Bar-B-Q Chicken Pizza

(One 12" Pizza)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • 1 small white onion, sliced
  • 1 red bell pepper, cored and sliced
  • 1-2 chicken breasts
  • 4 oz. smoked Gouda cheese, shredded
  • 4 oz. mozzarella or provolone cheese, shredded
  • 6 oz. BBQ sauce
  • 1 tsp. Mesquite seasoning
  • 2 Tbsp. vegetable or olive oil
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease a 12” pizza pan. Preheat 2 tablespoons of oil in a nonstick skillet over medium high.

Season the chicken with mesquite rub or quick marinade and set aside. Add onions and peppers to prepared skillet. Caramelize to a golden brown. Remove from skillet; set aside.  Place chicken in skillet and cook thoroughly. Prepare pizza crust as directed on package. Spread BBQ sauce over crust. Spread onions and peppers over sauce. Slice chicken and layer on pizza. Top with cheese. Bake for 18-20 minutes or until lightly browned.

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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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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.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Pie Crust Mix Recipe

Noodles

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 cup flour
  • 2 eggs
  • 1/3 cup cold water
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Pie Crust Mix

Directions:

Combine pie crust mix and flour.  Add eggs and water.  Knead to form a soft dough.  Roll into a ball.  Cover and let rest for 10 minutes.  On floured surface, roll out to 1/8” to 1/4” thickness.  Cut into thin strips.  To cook, bring salted water to a boil.  Drop in noodles and cook until tender, about 10 – 12 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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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.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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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Quesadillas

Quesadillas

(7 – 9 Quesadillas)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1/2 cup flour
  • 1 Tbsp. vegetable shortening
  • 1-1/4 cups warm water
  • 1 Tbsp. oil
  • 1/2 cup onions or scallions, chopped
  • 1/2 cup chilies, chopped (optional)

Directions:

Preheat griddle to 450°F or skillet to medium, medium high heat or when water dropped on skillet sizzles.

For tortillas, combine baking mix, flour and vegetable shortening.  Mix with fork until blended.  Add water and mix quickly until dough forms.  On floured surface, knead several times until soft dough forms and is no longer sticky.  Cover with plastic wrap and let rest for 5 – 10 minutes.  Pinch off 15 – 18, 1” balls of dough.  Knead each into a tight ball by folding them over with your fingers, turning and repeating, then shape into a flat disk. Cover and let rest for an additional 5 – 10 minutes.  On lightly floured surface, roll each disk out to form an 8” circle, about 1/8” thick.  Place on griddle and cook 1 minute on each side.  Place on baking sheet lined with parchment or paper towel.

For quesadillas, heat oil in skillet. Sprinkle 2 – 3 tablespoons of cheese on top of half of the tortillas.  Spread onions or scallions and chilies (optional) over cheese.  Place second tortilla on top of each.  Transfer, one at a time, into skillet.  Cook 2 – 3 minutes, then flip and cook an additional 2 – 3 minutes or until browned and cheese is melted.  Slice into quarters and serve warm.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Baking Mix Recipe

Chicken Casserole with Broccoli

(6 – 8 Servings)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1-1/2 cups pre-cooked chicken, chopped or 2 cans (4.5 oz) chunk chicken, drained
  • 1 pkg. (10 oz) frozen broccoli, chopped (rinsed and drained)
  • 1-1/2 cups cheddar cheese, shredded or 1-1/2 cups fresh broccoli
  • 3 eggs
  • 1 cup milk
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. pepper

Directions:

PREHEAT oven to 400°F.  Grease a 2 quart casserole dish or a 9” square baking pan.

PLACE chicken, broccoli and cheese into prepared dish or pan.

BLEND baking mix, eggs, milk, salt and pepper in separate bowl.

POUR over chicken, broccoli and cheese.

BAKE for 35 – 40 minutes or until knife inserted in center comes out clean. Let cool 5 minutes before serving. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.