i really don't know...i know my gma used to have an entire part of the cabinet dedicated to her jiffy mix! So there is a possibility. i looked around on the internet...but the ones they have listed look different.
Migs...do you have any clue on this? you seem to know your shit when it comes to the kitchen.
here are a few recipes that i have. Let me know if any of it looks familiar:
4 cups sweet corn
1/2 cut green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 onion, chopped
1 garlic clove, finely chopped
1 chili pepper, seeded and finely chopped
1/2 cup Cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
4 eggs, slightly beaten
1/2 cup cream
Preheat oven to 375 degrees
In a shallow baking dish, combine the green pepper, red pepper, onion and garlic. Mix well.
Add the chili pepper and cheese. Stir in the eggs and cream. Bake for 1 hour until the casserole is set at 375 degrees.
OR
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
OR
1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted (or 1/2 c. oil)
1 c. sour cream
1/4 - 1/2 tsp. garlic powder (opt.)
Shredded cheese (opt.)
Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9"x13" baking dish for 30 to 45 minutes or until fully cooked in center.
