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1 - 10 of 16 for mexican cornbread muffin
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Mix all ingredients ... cupcake paper lined muffin pan (3/4 full) ... until golden. This cornbread will keep several ... even after freezing! Must try!
Preheat oven to ... into preheated greased muffin tins. Bake for ... until golden brown. Makes 48 muffins. Note: Steam frozen corn, red and green pepper.
Fix Jiffy mix according to package directions. Add remaining ingredients. Mix. Pour into greased and floured 13x9 inch pan. Bake at 350 degrees until ...
In bowl, blend mix, milk and eggs until batter is lightly mixed. Add corn, cheese, chilies, pimientos and salsa. Blend gently. Spread into a lightly ...
Grease baking pan (Pyrex). Mix 1 box muffin mix as directions ... pour on top of cheese. Bake at 400 degrees for approximately 30 minutes or until done.
Mix all ingredients well and bake at 350 degrees for 30 to 35 minutes, using 15"x11" or 9"x13" pan.
Mix all ingredients and bake in large pan at 475 degrees for about 30 minutes. Very good with pinto beans.
Brown meat and drain. Add taco seasonings (prepare meat the day before). Mix together the corn bread mix, the eggs and the milk. Grease shallow dish ...
Brown ground meat ... aside. Mix corn muffin mix, eggs, cream ... golden brown. Let it set about 5-10 minutes to let the cheese set before cutting. Enjoy!
Brown meat and ... taste. Mix together cornbread mix, eggs, corn, ... then cheese and other 1/2 of the cornbread mix. Bake at 425 degrees for 30 minutes.
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