BBQ PORK-STUFFED CORN MUFFINS
This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g
JIFFY CORN CASSEROLE
This is the BEST corn casserole you have ever had! It is rich, creamy, cheesy and super delicious. The secret is the Jiffy corn muffin mix and the sour cream swirl at the end!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F.
- In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
- Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
- Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 1 scoop, Calories 297 kcal, Carbohydrate 22 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 59 mg, Sodium 421 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g
JIFFY® CORN CASSEROLE
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
COPYCAT JIFFY CORNBREAD MIX
This recipe makes the equivalent of one 8.5 ounces of corn muffin or cornbread mix (equal to 1-box of Jiffy Corn Muffin Mix).
Provided by Bren
Categories Side Dish
Time 7m
Number Of Ingredients 6
Steps:
- Whisk together flour, corn meal, sugar, baking powder and salt. Slowly whisk in vegetable oil. Mix until dry mixture is smooth with no lumps.
- f a recipe uses a box of Jiffy Corn Muffin Mix: add the above mix to that recipe.
- Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Fill muffin tins 2/3 full. Bake 15-20 minutes. (Makes 6 muffins.)
- Preheat oven to 400F. Combine above mix with 1 egg and 1/3 c. milk. Mix well. Pour batter into greased 8-inch square pan. Bake 20 - 25 minutes.
Nutrition Facts : ServingSize 1/6 of mix, Calories 105 calories, Sugar 4.2 g, Sodium 155.1 mg, Fat 0.4 g, Carbohydrate 23.3 g, Protein 1.8 g
JIFFY CORNBREAD CASSEROLE
This is actually a super easy recipe and deserves a place on every holiday table. Jiffy cornbread casserole makes dinner preparation super easy, especially if you are making a lot of dishes. You just need to combine all ingredients in the bowl, transfer to the casserole dish, top with shredded cheese, and bake.
Provided by 100krecipes
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or butter. In a bowl beat eggs. To the same bowl add sour cream and mix well until smooth. Set aside.
- Pour melted butter into a large bowl. Add corn and cream-style corn, and mix well.
- To the same bowl add egg mixture and half of the shredded cheese and stir to combine.
- Stir in the muffin mix. Transfer to the baking dish and sprinkle with the remaining cheese.
- Bake for 50-60 minutes or until set in the center. Sprinkle with some thyme leaves (optional), serve and enjoy!
JIFFY CORN CASSEROLE
Creamy Jiffy corn casserole is a smooth and delicious side dish. We love it for Thanksgiving, Easter, and Sunday dinner.
Provided by Crissy Page
Categories Casseroles
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Lightly spray an 8x8 baking dish with non-stick cooking spray.
- In a medium bowl combine all ingredients. Pour and spread evenly into the prepared dish.
- Bake for 45 to50 minutes or until the top is golden brown.
Nutrition Facts : Calories 213 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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EASIEST-EVER CORN CASSEROLE (MADE WITH JIFFY) | KITCHN
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- Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
- Melt 8 tablespoons unsalted butter in the microwave in a large bowl or on the stovetop. If melting on the stovetop, pour it into a large bowl after melting. Set aside until warm to the touch. Meanwhile, drain the can of corn kernels.
- Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn and the can of creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
- Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Cool for 10 minutes before serving.
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