Type what you have

Ingredients

• ✓ corn muffin mix
• pie crust
• egg
• lemon
• white sugar
• butter
• milk
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Let pie crust come to room temperature for 10 minutes.
3. 3 Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
4. 4 Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
5. 5 Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

By Cheryl

Ingredients

• ✓ corn muffin mix
• cooking spray
• apple
• white sugar
• brown sugar
• water
• brandy
• cinnamon
• vanilla extract
• pastry
• milk
• nectarine

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
2. 2 Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
3. 3 Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
4. 4 Mix corn muffin mix and milk in a bowl. Pour into pie plate.
5. 5 Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
6. 6 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

By Amy D H

Ingredients

• ✓ corn muffin mix
• egg
• sweet corn cream style
• whole kernel corn

Instructions

1. 1 Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
2. 2 Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
3. 3 Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

By Del Monte

Ingredients

• ✓ corn muffin mix
• flour
• baking powder
• egg
• milk
• cooking oil

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium-high heat.
2. 2 Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
3. 3 Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

By heather duncan

Ingredients

• ✓ corn muffin mix
• egg
• milk
• orange zest

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. 2 In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 20 to 25 minutes, until golden brown.

By MARCIEP

Ingredients

• ✓ corn muffin mix
• egg
• cream-style corn
• brown sugar

Instructions

1. 1 Gather all ingredients and preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
2. 2 Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy.
3. 3 Fill muffin cups 2/3 full.
4. 4 Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

By Marcy

Ingredients

• ✓ corn muffin mix
• spinach
• egg
• cream-style corn
• sour cream
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. 2 In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
3. 3 Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

By suzanne

Ingredients

• ✓ corn muffin mix
• sweet cream-style corn
• butter
• white sugar
• water
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
3. 3 Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

By Yoly

Ingredients

• ✓ corn muffin mix
• butter
• cream cheese
• corn
• cream-style corn
• egg
• cheddar cheese

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
3. 3 Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
4. 4 Bake 45 to 50 min. or until knife inserted in center comes out clean.

By Philadelphia

Ingredients

• ✓ corn muffin mix
• creamed corn
• milk
• egg
• butter
• sweet onion
• sour cream
• cheddar cheese
• hot sauce
• dill weed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
3. 3 Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
4. 4 Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
5. 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By Katie F

Ingredients

• ✓ corn muffin mix
• heavy cream
• egg
• white sugar
• olive oil
• poppy seed
• vanilla extract
• bacon
• green bell pepper
• red onion
• marjoram
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
2. 2 Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
3. 3 Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By LADYMHARRIS

Ingredients

• ✓ corn muffin mix
• green chile pepper
• milk
• egg
• pinto bean
• ranch salad dressing
• green bell pepper
• whole kernel corn
• tomato
• bacon bits
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
3. 3 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
4. 4 Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
5. 5 Cover and refrigerate until chilled, about 2 hours.

By Jackie

Ingredients

• ✓ corn muffin mix
• cream-style corn
• sour cream
• butter
• egg
• corn
• cheddar cheese
• onion
• green chile

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
3. 3 Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.

By Polly Woodard

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• sour cream
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
2. 2 In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

By LOVE2COOK2

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• sour cream
• butter
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By ALMOSTEXACTLY

Ingredients

• ✓ corn muffin mix
• cooking spray
• egg
• milk
• pepperjack cheese
• pulled pork
• barbecue sauce
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line muffin tin with paper baking cups. Spray each cup with cooking spray.
3. 3 Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
4. 4 Fill muffin cups halfway with batter.
5. 5 Add 1 to 2 tablespoons of pulled pork to each cup.
6. 6 Top with remaining batter.
7. 7 Use the remaining 1/4 of shredded cheese to top each muffin.
8. 8 Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ corn muffin mix
• margarine
• white sugar
• egg
• sour cream
• vanilla extract
• nutmeg
• cinnamon
• clove
• milk
• cream-style corn
• sweet corn

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Snacks

Ingredients

• ✓ corn muffin mix
• smoked sausage
• onion
• green bell pepper
• garlic
• chili powder
• cumin
• salt
• tomato
• black bean
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a 10-inch oven-safe skillet over medium-high heat. Add smoked sausage and cook until browned. Add onion, bell pepper, and garlic and cook until vegetables are soft, about 6 minutes.
3. 3 Season with chili powder, cumin, and salt. Add in tomatoes with their juice and beans. Cook until mixture starts to bubble, 3 to 5 minutes. Turn off heat and stir in cheese.
4. 4 Mix jalapeño into prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 to 25 minutes.

By Allrecipes Member

Ingredients

• ✓ corn muffin mix
• creamed corn
• corn
• sour cream
• egg
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix creamed corn, whole kernel corn, sour cream, eggs, melted butter, and sugar together in a bowl. Mix in muffin mix, then pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the center comes out clean.

By Carla A

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• sour cream
• butter
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix undrained whole-kernel corn, cream-style corn, sour cream, melted butter, beaten eggs, and corn muffin mix in a large bowl until well combined. Pour into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 35 to 45 minutes.

By Rhonda Mellott

Ingredients

• ✓ corn muffin mix
• cooking spray
• milk
• egg
• ham
• jalapeno pepper
• onion
• corn kernel
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ corn muffin mix
• oil
• summer squash
• onion
• all-purpose flour
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ corn muffin mix
• cream of chicken soup
• corn
• chicken
• turkey
• milk
• egg
• cheddar cheese

Instructions

1. 1 Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
2. 2 Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
3. 3 Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

By Campbell's Kitchen

Ingredients

• ✓ corn muffin mix
• vegetable oil
• yellow summer squash
• zucchini
• red onion
• garlic powder
• black pepper
• parmesan cheese
• margarine
• cream cheese
• corn
• cream-style corn
• egg
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
3. 3 Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
4. 4 Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

By Nep2nfly

Ingredients

• ✓ corn muffin mix
• cooking spray
• cream-style corn
• corn kernel
• plain greek yogurt
• egg
• chicken
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While casserole bakes, toss chicken with barbecue sauce.
5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979

Ingredients

• ✓ corn muffin mix
• cooking spray
• zucchini
• onion
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
2. 2 Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.
3. 3 Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

By Diana S

Ingredients

• ✓ corn muffin mix
• zucchini
• yellow squash
• carrot
• salt
• baking powder
• paprika
• egg
• vegetable oil

Instructions

1. 1 Combine zucchini, yellow squash, carrots, and salt in a colander; drain for 15 minutes. Wrap squash-carrot mixture in a clean kitchen towel; squeeze out as much moisture as possible. Transfer mixture to a bowl; set aside.
2. 2 Combine corn muffin mix, baking powder, and paprika in a large bowl; stir in squash-carrot mixture and eggs until batter is well combined.
3. 3 Heat oil in a large skillet over medium heat. Drop tablespoonfuls of batter into skillet, flattening slightly with the back of a spoon; cook until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter.

By MooShell

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• tomato
• green chile pepper
• sour cream
• cheddar cheese
• onion
• egg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
2. 2 Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
3. 3 Bake in the preheated oven until firm in the center, about 50 minutes.

By CrisDee

Ingredients

• ✓ corn muffin mix
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• orzo pasta
• salsa
• cream-style corn
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley

Ingredients

• ✓ corn muffin mix
• salt
• garlic powder
• onion powder
• black pepper
• cayenne pepper
• egg
• evaporated milk
• cream-style corn
• vegetable oil
• salt

Instructions

1. 1 Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
2. 2 Stir eggs and evaporated milk into dry ingredients until moistened.
3. 3 Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
6. 6 Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

By Denise