To make a Jiffy spoon bread casserole, combine 1 package of Jiffy corn muffin mix with an 8 1/4-ounce can of cream style corn and an 8 3/4-ounce can of drained whole kernel corn. Add 2 lightly beaten eggs, 1/2 cup melted butter and 1 cup of sour cream.
Transfer the mixture to a greased 1 1/2 quart casserole dish and bake it for 35 to 40 minutes at 375 degrees Fahrenheit, or until the top is golden and the center of the casserole is firm. Switch up the flavors by adding extra ingredients. For example, sprinkle cheddar cheese on top of the casserole at the end of its baking time, or stir 1/4 cup of pickled jalapeños into the batter for a touch of heat.
Make a baked Indian corn pudding by combining 1 package of Jiffy corn muffin mix with 1/4 cup plus 1 1/2 tablespoons of milk, 1/4 cup melted butter and 1 tablespoon of Tabasco sauce. Add the mixture to a muffin tin, filling each one about 2/3 full. In another bowl, combine an 8 1/4-ounce can of cream style corn with 1 cup grated cheddar cheese, 1/2 cup sour cream, 1/2 cup mayonnaise and 1 sliced onion. Spread this over the corn muffin mixture and bake it for 30 to 35 minutes at 400 F.