|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 30 for bisquick corn bread
Result Page: 1
In an 8x8 ... in a bowl Bisquick, eggs and creamed corn. Pour mixture ... at 350 degrees until brown. Cool slightly. Cut in squares and serve. Very rich.
Grease an 8 ... cornmeal mixture and Bisquick to the egg-milk ... degrees. This is a wonderful thick cornbread that rises high. Great with your favorite soup!
Blend first 3 ingredients together. Add eggs, milk and buttermilk to dry ingredients and mix. Stir in baking soda. Pour into greased 8 x 8 inch pan. ...
Mix with buttermilk. Bake at 300 degrees until lightly browned.
In mixing bowl, mix eggs and milk. Add Bisquick, sugar, cornmeal, ... greased 9x13 inch pan. Bake 30 minutes in 350 degree oven or toothpick comes out clean.
Mix Bisquick, cornmeal, sugar, ... powder together. Add milk and eggs. Mix well. Blend in melted butter. Bake in 9x13 inch pan at 350 degrees for 30 minutes.
Preheat oven to 350 degrees. Mix Bisquick, sugar, corn meal and baking ... minutes. Cut and serve hot. Delicious with homemade chili or soup on a cold day.
Melt butter, cool. Combine dry ingredients, then add liquid ingredients all at one time, including butter. Bake at 350 degrees for 40 minutes. Makes ...
Put all ingredients ... soon as you take them out of the oven. it is best served cold. It looks like cake so you'll have to tell your guests its corn bread.
Combine baking mix, cornmeal and sugar in mixer bowl. Add eggs and add milk. Beat until well blended. Mix in melted butter. Place in greased 9 inch ...
Result Page: 1
top of page