|The Mitchell Beazley Red Wine Guide|
|by Jim Ainsworth|
Whether you prefer a refreshing rose, a mature claret, a deeply fruity New World red or a rich, heavy port, the Red Wine Guide explores the styles...
1 - 10 of 88 for mexican cornbread casserole
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Brown and drain ... Dice onion. Mix cornbread mix according to ... for at least 45 minutes. This may take longer, depending upon the way your stove cooks.
Mix together corn ... half of your cornbread batter over the ... enjoy. This goes fast at our house! I also won a ribbon at our local fair with this recipe!
Preheat oven to ... and add to cornbread mix. Stir until ... and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.
Make regular cornbread mixture from package. ... ingredients to cornbread mixture. Bake as regular cornbread. Best when served hot or warm. Makes a meal by itself.
Mix the first ... half of the cornbread mixture in a ... cornbread mixture on top and spread evenly. Bake at 350°F for 1 hour or until golden brown.
Preheat oven to ... and add to cornbread mix. Stir just ... and pour other half of cornbread batter on top. Bake for 25 to 30 minutes. Makes 6 servings.
Crumble and fry ... 1 1/2 quart casserole dish with Pam. Mix the cornbread according to directions. ... layer. Bake in a 350 degree oven for 45 minutes.
Fry beef, onion, ... level top. Put Cornbread Topping around edges of baking dish. Bake 15-20 minutes. Combine dry ingredients and stir in milk, egg, and oil.
Bake in an 8 x 12 inch casserole dish at 350 degrees for 45 minutes. May be used as side dish or bread.
Brown: Add: 1 ... 1/2 of the cornbread mixture and spread ... serve, put cornbread on plate. Top with heated salsa. Serve with salad. Makes a complete meal.
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