Jiffy Corn Soup recipes

- 1 (400 g) can chopped tomatoes
- 1 teaspoon dried oregano
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 (400 g) cans whole corn
- 5 cups vegeatable stock
- 50 g butter

- 1 can cream of celery soup
- 2 cans crabmeat
- 1 green onion
- 2 cans corn
- 1 quart half-and-half cream
- black pepper
- 3 cans cream of potato soup
- 3 tablespoons butter

- 1 (8 oz.) box Jiffy corn muffin mix
- 1/2 c. melted butter
- 2 eggs, beaten
- 1/4 c. sugar
- 1 c. sour cream
- 1 can cream style corn
- 1 can whole kernel corn (juice, too)

- Shredded cheese (opt.)
- 1/4 - 1/2 tsp. garlic powder (opt.)
- 1 c. sour cream
- 1 stick butter, melted (or 1/2 c. oil)
- 1 box Jiffy corn muffin mix
- 2 eggs, beaten
- 1 can creamed corn
- 1 can whole kernel corn, drained

- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 1/3 cup milk
- 1/2 cup water
- 1 (9 ounce) package of jiffy yellow cake mix
- 2 eggs

- 1 (14 ounce) can creamed corn
- 1 cup shredded cheddar cheese
- 1 (14 ounce) can whole kernel corn (undrained)
- 1/2 cup melted butter
- 1 cup sour cream
- 1 (8 ounce) package Jiffy cornbread mix
- 2 eggs

- - 1 & 1/2 cup tomatillos
- - 1& 1/4 cup onion, chopped
- - 2 garlic gloves, diced
- - 1 tsp margarine
- - 3 & 3/4 cup whole kernel corn
- - 1 cup frozen peas
- - 4 cups low sodium chicken broth
- - 1 Tbsp cilantro, chopped
- - 4 oz diced green chilies
- - 1/4 cup spinach, chopped
- - 1 tsp sugar

- 2-3 tablespoons diced jalapenos or green chilies
- 1 (15 1/4 ounce) can whole kernel corn, drained well (reserve 1/4 cup liquid)
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 1/3 cup diced onions
- 1 cup shredded sharp cheddar cheese
- 1/3 cup diced red bell peppers
- 3 tablespoons heavy cream
- 3 tablespoons butter
- 2-3 tablespoons honey (optional)
- 1 egg