|The Martha Stewart Living Christmas Cookbook|
|by Martha Stewart Living Magazine|
Since Martha Stewart Living Magazine's debut more than a decade ago, readers have come to look to its holiday issues for the best seasonal enterta...
Tip: Try white cornbread mix for more results.
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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.
Mix well. Pour into oiled, floured 1 1/2 quart casserole. Bake 1 hour at 300 degrees. Serve warm.
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.
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.
Grease a shallow ... add taco seasoning mix, tomatoes, and ... Add milk and cornbread mix; stir until ... 10 minutes before serving. Makes 4-6 servings.
Prepare cornbread according to package ... vegetables and dressing. Garnish as desired. Cover tightly and chill 2 to 3 hours before serving. Makes 8 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+.
Mix as directed package. Add hominy and cheese. Pour mixture into large greased skillet. Bake at 425 degrees until golden brown, about 15 minutes.
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