|Martha Stewart Living Annual Recipes 2004|
|by Editors of Martha Stewart Living|
Another sure-fire hit from the culinary diva of all 'good things.' This is the third volume to offer a complete collection of recipes from an enti...
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Heat oil to ... the Corn Meal Mix at your store, ... buttermilk powder, and a half teaspoon baking powder and continue to use the other ingredients listed above.
Heat the oven ... cornmeal-milk mixture into the hot skillet. Return it to the oven, and cook the cornbread until a brown crust forms on top of the bread.
Preheat oven to 350-400°F degrees. Prepare mix according to directions on cornbread bag. Stir eggs ... larger skillet. Cornbread will be moist when done.
Crumble 1 to 1 1/2 cups of cornbread into a big ... and dressing. Garnish as desired. Cover tightly and chill 2-3 hours before serving. Makes 6-8 servings.
Mix well. Pour into oiled, floured 1 1/2 quart casserole. Bake 1 hour at 300 degrees. Serve warm.
Mix as directed package. Add hominy and cheese. Pour mixture into large greased skillet. Bake at 425 degrees until golden brown, about 15 minutes.
Prepare cornbread according to package ... vegetables and dressing. Garnish as desired. Cover tightly and chill 2 to 3 hours before serving. Makes 8 servings.
Preheat oven to ... add taco seasoning mix, tomatoes and ... Add milk and cornbread mix; stir until ... 10 minutes before serving. Makes 4 to 6 servings.
In 13x9 inch ... top of chili. Mix cornbread according to package directions. Spread on top of two other mixtures. Bake 20 minutes at 375 degrees. Serves 20+.
Grease a shallow ... add taco seasoning mix, tomatoes, and ... Add milk and cornbread mix; stir until ... 10 minutes before serving. Makes 4-6 servings.
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