Storm the Cassoulet

Jiffy Corn Bread with Creamed Corn


2 boxes Jiffy corn muffin mix

1 cup sour cream (OR 2/3 cup milk & 2 cups of shredded cheddar cheese)

3 eggs, beaten

½ cup melted butter or margarine

1 tsp. salt

16 oz. can creamed corn

Jalepenos (optional)


Mix all ingredients together and pour into greased 9×13 baking dish.

Bake at 375 degrees for 35 minutes or until lightly brown.

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Crustless Quiche in Muffin Tin



Eggs (beaten, seasoned, splash of milk)

Mix Ins (of your choice):   veggies, cheese & meat

Options: cooked bacon, sauteed broccoli, spinach, diced ham, sauteed mushrooms, sauteed onions, sauteed zucchini, tomatoes, green onions, Mexican blend cheese, sauteed sweet onion, sauteed red pepper, sauteed asparagus…..


Preheat oven to 350 degrees.  Generously grease bottoms and sides of muffin tins.

Then fill (almost to the top . . . the will puff up slightly) with beaten eggs and fillings.  Bake for 15 – 25 minutes (time will vary based on the amount of mix ins) until eggs are cooked through…… put them under the broiler for the last 1-2 minutes to brown the tops slightly.

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