|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 43 for mexican corn muffins
Result Page: 1
Fix Jiffy mix according to package directions. Add remaining ingredients. Mix. Pour into greased and floured 13x9 inch pan. Bake at 350 degrees until ...
Mix all ingredients ... cupcake paper lined muffin pan (3/4 full) ... 5 minutes. Tastes like freshly made and very moist even after freezing! Must try!
In a bowl, combine corn bread mix, egg ... or paper lined muffin cups 3/4 full. ... minutes before removing from pan to wire rack. Serve warm. Yields 1 dozen.
Mix all ingredients well and bake at 350 degrees for 30 to 35 minutes, using 15"x11" or 9"x13" pan.
Heat corn and chili in ... dish. Mix corn muffin mix as directed ... does puff up and fill in. Bake at 450 degrees for 15 minutes or until golden brown.
Combine corn and muffin mix in bowl; ... baking dish. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Serves 8.
Heat corn and chili in ... dish. Mix corn muffin mix as directed ... fill in. Bake at 450 degrees for 15 minutes or until golden brown. Makes 4-6 servings.
In bowl, blend ... lightly mixed. Add corn, cheese, chilies, ... 400 degrees F. for 45 minutes until center tested comes out clean. Cool. Cut in squares.
Mix all ingredients and bake in large pan at 475 degrees for about 30 minutes. Very good with pinto beans.
Brown meat and ... Mix together the corn bread mix, the ... the cheese. Top with the rest of the corn bread mix. Bake at 450 degrees for 25 to 30 minutes.
Result Page: 1
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