Categories Breads & Rolls Cookbook Heidi’s Corn Bread Post author By Lois Bartholomew Post date March 25, 2008 No Comments on Heidi’s Corn Bread 3 eggs 1 – 1 lb. can whole kernel corn with juice 1 box Jiffy yellow cake mix 1 box Jiffy corn muffin mix Mix all together. Bake in a greased casserole at 350º for 30 to 35 minutes. Serve with honey. Share this:PrintEmailFacebookPinterestRedditTwitterTumblr ← Bean Salad → Mom’s Corn Spoon Bread Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.