|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
Tip: Try muffin mix substitute for more results.
1 - 10 of 21 for corn muffin mix substitute
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Mix and bake 400 degrees 30 minutes, in a 9x13 greased pan.
Heat oven to ... to melt. Meanwhile, mix all ingredients, stirring ... into baking dish. Bake at 350°F for 55 to 60 minutes until set and golden brown.
Beat ingredients together and pour into greased 2-quart casserole dish. Bake at 350 degrees until done (set in the middle). Time varies by shape of ...
Mix all ingredients together and pour in greased casserole dish (bowl type). Bake 325 degrees for 1 hour.
Mix all ingredients and bake 45 minutes at 350 degrees in an 8 or 9 inch pan.
Beat eggs; add corn, butter, seasonings, and sour cream. Mix well. Fold in corn muffin mix. Pour into ... cheese over top. Bake at 350 degrees for 45 minutes.
Drain whole corn. Mix all ingredients together. Put in small casserole dish. Bake at 350 degrees for 45 minutes.
Stir together flour, ... cereal is softened. Mix again. Stir in ... about 20 minutes for muffins. Bake 1 hour for loaf, which is put in a 9x5x3 loaf pan.
Yield: 24 muffins. These muffins ... measure the egg substitute. Combine the ... before baking muffins. The batter will keep in the refrigerator for 6 weeks.
Mix cereal with boiling ... batter into buttered muffin cups, fill 2/3 ... back when lightly touched. Serve hot with date nut cream cheese or fruit compote.
Result Page: 1
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