|Cooking from an Italian Garden|
|by Jon Cohen|
This book features over 300 classic meatless recipes covering the geographical and culinary range of Italian cooking, from antipasti to desserts.
Results 1 - 10 of 54 for cornbread pudding
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Combine all ingredients, reserving cheese (1 cup combination) for topping. Pour into greased casserole. Sprinkle cheese and bread crumbs on top. Bake ...
Mix all ingredients (except corn muffin mix) together. Add muffin mix. Pour in 9x13 inch greased baking pan. Bake 45 minutes, 350 degrees. Sprinkle ...
Melt butter over ... let cool. Combine cornbread mix, sour cream ... pan (approx. 20 minutes). This should be more moist than corn bread...do not overcook.
Mix all ingredients together and bake in 8 inch square pan for 45 minutes at 375 degrees.
Combine ingredients. Pour into greased 1 1/2 to 2 quart dish (8x12 inch). Bake at 350 degrees F. for 35 to 40 minutes.
Beat eggs with oil and mix all ingredients together.
Mix all ingredients. Bake in lightly greased casserole until pudding is set at 350 degrees.
This quantity will yield 29 cups of mix. Exact amount may be stored in Tupperware or comparable storage container for one or two batches of pancakes ...
Combine first 7 ingredients. Stir well. Pour into 2 quart baking dish. Bake at 350 degrees for 1 hour.
Grease 13 x 9 inch pan. Mix all ingredients and pour into pan. Bake 1 hour at 325 degrees or 45 minutes at 350 degrees (until nice and brown).
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