Corn Muffin Mix / Cornbread Mix - Recipes?

I am looking for a good casserole-style recipe that uses a corn muffin-type mix as either a base or a topping...





Must be simple - prefer quick - should be healthy...





Do you have any ideas that I could use?


PLEASE INCLUDE THE RECIPES





Thanks!Corn Muffin Mix / Cornbread Mix - Recipes?
ok here is one that is pretty simple





take your jiffy corn bread mix and prepare it as directed place the batter into a 9x9 pan or an 8x8 pan (greased) now do not cook but preheat your oven to whatever the box tells you. now take some leftover chili or taco seasoned meat or sloppy joe meat and place around the batter leaving a lil left on the sides like doing pizza. have some shredded cheese any flavor will do and place shredded cheese on top of the meat mixture. place in the oven and bake according to the directions on the box for corn bread. This really is tasty and if you have children they too will enjoy. Corn Muffin Mix / Cornbread Mix - Recipes?
Cornbread Casserole_


INGREDIENTS (Nutrition)


1/4 pound butter, melted


1 (15 ounce) can whole kernel corn


1 (15 ounce) can creamed corn


1 (8.5 ounce) package corn bread mix


1 ounce sour cream





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.











Deluxe Corn Bread Casserole





Preparation time: 5 minutes





Baking time: 45 minutes





Yield: 8 to 10 servings





1 box Jiffy brand cornbread mix





1 can (14-1/2 ounces) creamed corn





1 can (15 ounces) whole corn kernels, drained





2 large eggs





1 cup sour cream





1/4 cup butter or margarine, melted





1/4 to 1/2 cup shredded Cheddar cheese





1. Preheat the oven to 350 degrees. In a large mixing bowl, mix together the cornbread mix, creamed corn, corn kernels, eggs, sour cream, and butter. Transfer to a 13-x-9-inch greased baking dish.





2. Bake for 30 minutes or until the center is firm. Remove from the oven (you can let cool, if you want to serve it later). Sprinkle the cheese on top. Return to the oven and bake for 15 more minutes. Serve immediately.





Per serving: Calories 277 (From Fat 132); Fat 15g (Saturated 8g); Cholesterol 69mg; Sodium 531mg; Carbohydrate 33g (Dietary Fiber 3g); Protein 6g



Corn Casserole





1 (8 ounce) container sour cream


1/2 cup unsalted butter, softened


1 (15 ounce) can creamed corn


1 (15 ounce) can whole kernel corn


1 (8.5 ounce) package corn bread mix





1. Preheat oven to 350 degrees F (175 degrees C).


2. In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix.


3. Pour into a 1 quart casserole dish and bake for 40 minutes.








Chicken Stuff





1 (4 pound) whole chicken


1 (7 ounce) package corn muffin mix


1 (10.75 ounce) can condensed cream of chicken soup


1 (10.75 ounce) can condensed cream of celery soup


salt and pepper to taste





1. In an 8x8 pan (NOT muffin tins), prepare muffin mix according to package directions.


2. Preheat oven to 350 degrees F (175 degrees C).


3. In a large bowl, combine shredded chicken, cream of chicken soup, cream of celery soup, salt and pepper and mix well. Pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top.


4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until bubbly.





Zucchini Cornbread Casserole





4 cups shredded zucchini


1 onion, chopped


2 eggs, beaten


1 (8.5 ounce) package dry corn muffin mix


1/2 teaspoon salt


1/4 teaspoon ground black pepper


8 ounces Cheddar cheese, shredded





1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.


2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.


3. Bake in a preheated oven for 60 minutes.





Summer Squash Puffs





1 quart oil for frying


4 summer squash, cut into chunks.


1 medium onion, grated


2 eggs, beaten


2/3 cup all-purpose flour


2/3 cup dry corn muffin mix


2 teaspoons baking powder


3/4 teaspoon salt





1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).


2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.


3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.


4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.





Mexican Shepherd's Pie





1 1/2 pounds ground beef


1 onion, finely chopped


garlic powder to taste


salt and pepper to taste


1 (14.5 ounce) can diced tomatoes


1 (1.25 ounce) package taco seasoning mix


3/4 cup hot water


1 (11 ounce) can whole kernel corn, drained


1 (8.5 ounce) package corn muffin mix


1 cup shredded Cheddar cheese (optional)


1 (2.25 ounce) can sliced black olives (optional)





1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.


2. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.


3. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.


4. Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.