|by Horace Kephart|
Camp Cookery - Outdoor Cooking Secrets From 1910. By Horace Kephart. Originally published in 1910, this early outdoor cookery book gives recipes f...
Results 1 - 10 of 26 for bisquick cornbread
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Blend shortening into Bisquick, sugar, baking ... mixer until thoroughly blended. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.
Preheat oven to 400°F. Mix all ingredients together in large mixing bowl Pour mixture into greased 8x8 pan (you can use a cupcake pan for easier ...
Combine Bisquick, cornmeal and ... milk. Beat until well blended. Mix in butter. Place in greased 9 inch square pan. Bake at 350 degrees for 30-40 minutes.
Melt butter in a saucepan. Mix Bisquick and corn well. Roll out and cut into strips (small). Dip into butter and bake at 350°F for 30 minutes.
Mix all the ... cube of butter. Make small holes in cornbread and pour butter over the top. Makes a fine textured cornbread, perfect for a holiday feast.
Put 1/8 cup ... in cornmeal and Bisquick. (Should set ... cooking oil. Pour cornbread batter into the ... or old fashioned syrup and enjoy a real dessert.
Melt the butter. Combine with remaining ingredients, mixing with a fork (but not too much). Pour into greased and floured glass baking dish and bake ...
Mix all ingredients and bake in a 10 inch pan for 30 minutes.
Heat oven to 400°F. Grease 13 x 9 pan. Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl until moistened. Stir in cheese, ...
Combine cornmeal and Bisquick; set aside. ... cup of the cheese to melt on top of cornbread. Just sprinkle it on top when you remove cornbread from oven.
Result Page: 1
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