|The Bread Book: A Baker's Almanac|
|by Ellen Foscue Johnson|
There is nothing like homemade bread prepared the old-fashioned way. With foolproof instructions for the beginning baker, anyone can rise to the o...
1 - 10 of about 870 for corn bread creamed corn
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.
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.
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.
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 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 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 sour cream, milk and ... ingredients, blend until moist and smooth. Pour into greased and floured 9 inch pan. Bake 25 minutes at 375 degrees.
Mix all ingredients together. Bake approximately 45 minutes at 450 degrees in a greased loaf pan.
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