Jiffy Texmex Cornbread Casserole

Jiffy Cornbread Tamale Pie

Ingredients

Ground beef mixture

    1 pound ground beef

    4 oz. green chiles

    10 oz. red enchilada sauce

    1 Tbsp. dried minced onion

    1 tsp. chili powder

    1 tsp. garlic salt

    1-1/2 cups shredded cheddar cheese

    1/2 cup sour cream

Jiffy Cornbread Topping

    2 boxes Jiffy Corn Muffin Mix

    1 egg

    1/3 cup milk

    1/2 cup sour cream

    1/4 cup vegetable oil

    14.75 oz. can cream corn

Instructions

Ground Beef Mixture

    Preheat oven to 350-degrees and grease a 9" x 13" casserole dish with nonstick cooking spray. Be sure to spray the sides and bottom of the pan for easy clean-up.

    Brown the ground beef.

    Drain the grease off of the ground beef.

    Add the ground beef, green chiles, enchilada sauce, minced onion, garlic salt, and chili powder to a large bowl.

    Add the sour cream and shredded cheese and mix well.

    Pour into the greased casserole dish.

Jiffy Cornbread Topping

    In another bowl, add the two boxes of Jiffy Corn Muffin Mix, egg, milk, vegetable oil, sour cream, and cream corn and mix well.

    Pour over the ground beef mixture and spread it out evenly over the top.

    Bake for 50 minutes in the preheated oven or until the top is golden brown and cake tester or knife comes out clean.

Dilly Cornbread

Dilly Cornbread

(6 - 9 Servings)

• 1 pkg. "JIFFY" Corn Muffin Mix

• 1 egg
• 1/3 cup milk
• 1 tsp. dill weed
• 1/2 tsp. poppy seed

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Preheat oven to 400°F.  Grease an 8” square pan.

Prepare muffin mix as directed on package.  Stir in dill weed and poppy seed.  Pour into pan.  Bake 15 - 20 minutes.

Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cubed 2 10-3/4 oz. cans cream of chicken soup 16-oz. container sour cream pepper to taste 1 t. dried basil
16-oz. pkg. frozen mixed vegetables 2 8-1/2 oz. pkgs. cornbread mix 1 c. shredded Cheddar cheese Cornbread Chicken Pot Pie
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at  425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6

"Jiffy" Microwave Cornbread

"Jiffy" Microwave Cornbread

1 pkg Jiffy Corn Muffin Mix
1/3 + 2 Tbsp. milk
1 egg

Grease an 8 inch or 9 inch microwave safe dish.  A glass pie plate is fine.
Mix ingredients until will blended in a medium bowl.  Pour into prepared dish.  Microwave 8 minutes on medium (50%) power.

The bread will not brown so don't use color as an indicator that it's finished.  The edges will not get crispy as it does in the oven, but it is still a nice quick alternative.
Serve with butter and honey.

Corn-Chorizo Stuffing from Pillsbury.com

Corn-Chorizo Stuffing from Pillsbury.com