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Tip: Try cornbread muffins for more results.
Results 1 - 10 of 17 for mexican cornbread muffins
Mix all ingredients until combined. ... cupcake paper lined muffin pan (3/4 full) for easy ... until golden. This cornbread will keep several days in ... after freezing! Must try!
Preheat oven to 400°F (375°F ... into preheated greased muffin tins. Bake for 30 minutes ... 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 ...
In a bowl, combine corn ... Add to the cornbread mixture just until moistened. Pour ... away from sides of pan. Serve warm. Refrigerate leftovers.
Grease baking pan (Pyrex). Mix 1 box muffin mix as directions on box ... cheese. Bake at 400 degrees for approximately 30 minutes or until done.
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 ...
Mix all ingredients well and bake at 350 degrees for 30 to 35 minutes, using 15"x11" or 9"x13" pan.
In bowl, blend mix, milk and eggs until batter is lightly mixed. Add corn, cheese, chilies, pimientos and salsa. Blend gently. Spread into ...
Brown ground meat and drain ... aside. Mix corn muffin mix, eggs, cream style corn, ... 5-10 minutes to let the cheese set before cutting. Enjoy!
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