|Our Family Favorites|
|by Andrea Assenzio-Chaisson|
Our Family Favorites is a collection of recipes that are just that - our favorites.
1 - 10 of 137 for mayonnaise cornbread
Combine corn meal and flour; cut in mayonnaise. Add remaining ... Place in a greased 8 inch square pan and bake at 425 degrees for 20 minutes or until brown.
Preheat oven to ... milk, oil and mayonnaise to dry ingredients, ... skillet. Bake at 425 degrees F for 20 to 25 minutes, or until golden brown. Serves 8.
Bake cornbread as directed on each package; set aside to cool. Then crumble cornbread and mix with remaining ingredients. Keeps well in refrigerator.
Cook cornbread mix as directed on package. Crumble and mix with other ingredients.
Prepare the two cornbreads according to package ... remaining ingredients and mix thoroughly. Garnish with fried and crumbled bacon. Good served warm or cold.
Bake cornbread according to package ... crumble into large bowl. Add other ingredients and mix well. Refrigerate. May be kept several days in refrigerator.
Mix cornbread according to directions ... all together with mayonnaise, Put into ... Refrigerate. The longer it sets, the better it tastes. Lasts 1 week.
Bake cornbread according to directions ... radishes and add to cornbread. Mix dressing. Pour over cornbread mixture and toss. Best if chilled overnight.
In large bowl, ... bacon, eggs, and cornbread. Add enough mayonnaise to make mixture ... together). Allow to stand overnight in refrigerator in covered dish.
While cornbread is baking, chop ... drain well. Mix mayonnaise and pickle juice. ... tomato and bacon on top. Refrigerate. Very good if made the night before.
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