|by Cindi Flahive-Sobel|
Fresh bread every day? A phenomenally successful baker shares her simple, satisfying recipes, along with her home-grown success story.
1 - 10 of 314 for mexican corn bread
Grease a large ... set aside. Combine corn meal, cream style ... meat, then cheese, then peppers. Top with remaining corn mixture. Bake for 45-60 minutes.
Mix corn bread according to directions. Add remaining ingredients. Pour into two 9 x 12 pans. Cook at 400 degrees until golden brown, about 10 to 15 minutes.
Cream together butter ... addition. Add chilies, corn, cheese and ... and immediately reduce heat to 300 degrees; bake 1 hour. Cut into squares to serve.
Preheat oven to ... ingredients together. Grease iron skillet and sprinkle corn meal in bottom ... until golden brown and crust forms on bottom and top.
Mix in order given. Spray skillet with non stick cooking spray. Cook patty in skillet until set. Makes 1 serving.
Mix all above ... cheese Put 1/2 corn meal mixture in ... onions; pepper; add cheese add rest of corn meal mixture. Bake at 350 degrees for 45 to 50 minutes.
Defrost the corn. Heat oven ... the pan. Sprinkle the cheese and peppers onto the mixture and top with remaining batter. Bake 30-40 minutes and serve warm.
Brown ground beef ... Spread mixture of corn muffin mix and ... over top. Sprinkle with cheese. Bake at 400 degrees for 20 minutes or until golden brown.
Remove seeds from ... mix well. Bake in glass Pyrex dish (2-quart size) at 375 degrees for 40 minutes. In place of hot peppers use Mexican corn bread mix.
This is a ... juice if necessary. Serve over hot Corn Bread and top with sour cream or cheese. For a hearty variation, try adding some sauteed tempeh cubes.
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