|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 230 for jiffy corn bread
Preheat the oven to 350°F. Mix all of the ingredients in a bowl and pour into a baking dish. Bake uncovered until the top is golden brown and the ...
Mix well; bake in medium greased pan or large iron skillet already greased and hot at 400 degrees for 20 minutes or so.
Mix all and bake 30 to 45 minutes at 350 degrees.
Mix all together with spoon. Pour into large baking dish. Bake at 400 degrees for 40 minutes.
Put zucchini, eggs, ... zucchini is fine. Pour in a bowl, add corn bread mix and mix ... Put in a greased pan. Bake at 375 degrees for about 40 minutes.
Just follow the directions on the box and make sure to check with a tooth pick. this cornbread is very moist and a little sweeter. Enjoy!
Melt butter in ... drained broccoli, beaten eggs to corn bread mix; stir well. Add cheese and onions; stir again. Bake in 400 degree oven until golden brown.
Heat soup with milk, add to chicken and cooked peas and carrots. Mix corn bread and spoon on top. Bake at 350 degrees for 30 minutes.
Mix the first 6 ingredients, then add corn bread mix. Bake at 400 degrees for 30 minutes or until brown in an 8x9 greased baking dish.
Mix all ingredients ... (do not use mixer, as it would not then be spoon bread). Bake in glass pan for 30 minutes or until done. Have oven at 350 degrees.
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