|Peter Reinhart's Artisan Breads Every Day|
|by Peter Reinhart|
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require ...
Results 1 - 10 of about 870 for corn bread creamed corn
In an 8x8 ... Bisquick, eggs and creamed corn. Pour mixture ... butter. Bake at 350 degrees until brown. Cool slightly. Cut in squares and serve. Very rich.
Combine sour cream, corn and corn meal. Beat eggs ... mixture. Melt butter and add to mixture. Pour into greased pan. Bake at 400 degrees for 30 minutes.
Mix all ingredients ... 350 degrees for 35 minutes or until golden. Will make about 1 dozen corn bread muffins. Or bake in 8 inch or 9 inch greased pan.
Mix corn meal and eggs; ... mix. Add sour cream, salt and ... greased casserole or bread pan and cook ... More sour cream can be added according to taste.
Mix together in bowl; sour cream, milk and ... moist and smooth. Pour into a 9-inch square greased and floured pan. Bake for 25 minutes in a 375 degree oven.
Preheat oven to ... cornbread. Mix together corn meal, eggs, oil, and corn. Fold in sour cream. Pour into ... Let cool 5 minutes before removing from pan.
Mix meal, oil, eggs and corn thoroughly; fold in sour cream. Pour into ... bake at 450 degrees for 20 minutes. Test center of bread to be sure it is done.
Mix together sour cream, milk and ... ingredients, blend until moist and smooth. Pour into greased and floured 9 inch pan. Bake 25 minutes at 375 degrees.
Sift together cornmeal, ... combine eggs, sour cream, milk and ... pan. Add the corn kernels and cook ... cool slightly and serve. Yields 18-20 muffins.
Mix all ingredients together. Bake approximately 45 minutes at 450 degrees in a greased loaf pan.
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