- 111. VEGETABLE CORN BREAD
- Thaw vegetable in refrigerator overnight. Drain well. Combine vegetable, eggs, corn, sour cream and butter. Mix well. Then stir in the muffin mix. ...
Ingredients: 6 (cheese .. corn .. eggs .. spinach ...)
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- 112. ARLENE'S CORN SPOON BREAD
- Melt butter in pan. Add muffin mixes and mix. Add eggs, 1 at a time and mix. Add corn and mix. Add sour cream and mix well. Pour into Corning dish. ...
Ingredients: 6 (corn .. cream .. eggs ...)
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- 113. BROCCOLI CORN BREAD
- Melt butter in oven proof pie plate. Mix all other ingredients. Pat into pan with butter. Bake at 425 degrees for 15 to 20 minutes or until brown. ...
Ingredients: 6 (cheese ...)
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- 114. CORN BREAD
- Mix ingredients well. Bake at 350 degrees until well done. These two ingredients are a must. (Crisco oil and Jiffy corn muffin mix.)
Ingredients: 5 (corn .. cream .. oil ...)
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- 115. CORN SPOON BREAD
- Melt butter. Mix rest of ingredients together. Pour into a 1 1/2 quart buttered casserole or deep quiche dish. Bake at 350 degrees for 35 minutes or ...
Ingredients: 6 (corn .. cream .. eggs ...)
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- 116. GREAT CORN BREAD
- Prepare Jiffy Corn Muffin Mix per ... spread evenly. Bake as desired.
Ingredients: 2 (corn ...)
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- 117. LUCY'S SPOON BREAD
- Blend together by hand, eggs, oil and corn muffin mix. Fold in - do not beat. Add corn. Spray pan. Iron frying pan or cake pan. Bake 375 degrees ...
Ingredients: 5 (corn .. eggs .. oil .. yogurt ...)
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- 118. QUICK CORN BREAD
- Follow package directions then combine both in 8 - 9 inch square pan. Follow directions on package for baking. The result is a much smoother, less ...
Ingredients: 2
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- 119. SPINACH CORN BREAD
- Mix all this together adding spinach last. Pour into greased pan. Bake at 350 degrees until done.
Ingredients: 7 (cream .. eggs .. pieces ...)
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- 120. VEGETABLE SPOON BREAD
- Thaw spinach overnight in refrigerator, drain well, put in a strainer and squeeze all juice out. In large mixing bowl, combine beaten eggs, spinach, ...
Ingredients: 8 (corn .. cream .. salt .. spinach ...)
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