252277 ed corn cheese jiffy mix Recipes

corn beef hash, eggs, salt and pepper, jiffy corn muffin mix (or other corn bread or muffin mix), egg, milk

creamed corn, whole corn (drained ), jiffy corn muffin mix, eggs, beaten, vegetable oil, milk, sugar, salt, shredded cheddar cheese

creamed corn, corn (undrained ), corn, drained, jiffy corn muffin mix, sour cream, eggs, butter, melted

corn (undrained ), creamed corn, eggs, jiffy corn muffin mix, sour cream, margarine or 1/2 cup butter

cream cheese, softened, eggs, sugar, fresh, frozen or canned sweet corn, cream-style corn, corn bread/muffin mix, milk, butter, melted, salt, ground nutmeg

corn bread/muffin mix, yellow cake mix, eggs, milk, water, canola oil, chopped green chilies, drained, shredded cheddar cheese, divided

corn bread/muffin mix, grated parmesan cheese, garlic powder, eggs, blue cheese salad dressing, butter, melted, frozen chopped spinach, thawed and squeezed dry, shredded cheddar cheese, chopped onion

bob evans maple roll sausage, corn muffin mix, eggs, frozen corn, thawed, baking mix, milk, vegetable oil, maple syrup, butter (optional)

corn bread/muffin mix, egg, lightly beaten, milk, shredded mexican cheese blend, chopped green chilies, drained

corn bread/muffin mix, eggs, lightly beaten, milk, plain yogurt, cream-style corn, shredded cheddar cheese

butter, room temperature, sour cream, egg, whole kernel corn, cream-style corn, onion soup mix, cream of mushroom soup, jiffy cornbread mix

drizzle of evoo, smoky bacon, finely chopped, biscuit mix , such as jiffy or measured mix for 8 drop biscuits * make to package directions, shredded sharp all natural yellow cheddar cheese, nutmeg, freshly grated

drizzle extra-virgin olive oil, smoky bacon, finely chopped, biscuit mix (recommended : jiffy) or measured mix for 8 drop biscuits, shredded all-natural yellow sharp cheddar, freshly grated nutmeg

creamed corn, whole kernel corn, drained, jiffy cornbread mix, light margarine, melted, nonfat sour cream, nonfat milk

margarine, eggs beaten, cream style corn, carton sour cream, whole-kernel corn drained, jiffy cornbread

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

tomatillos, husked and rinsed well, onion, quartered, garlic cloves, peeled, serrano chilies, stemmed, ripe avocados, peeled and diced, chopped fresh cilantro, fresh lime juice, dried corn husks (20-30 husks ), poblano chile, masa harina (corn tortilla mix), unsalted butter, room temperature, sugar, salt (adjust to taste), canned low sodium chicken broth or 1/2 cup vegetable broth, baby frozen white corn, thawed (about 25 oz), coarsely grated sharp cheddar cheese (divided ), baking powder, ground black pepper

cream-style corn, whole kernel corn, drained, chopped green chiles, drained, corn bread/muffin mix, shredded monterey jack cheese