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Results 101 - 110 of 166 for cornbread using self-rising flour
101. CORNBREAD SUBSTITUTE
Combine all ingredients well. Pour into a greased skillet and bake at 350 degrees until golden brown.
Combine first three ingredients; add remaining ingredients, mixing well. Spoon into a greased 8 inch square baking pan. Bake at 450 degrees ...
103. CORNBREAD DRESSING
Mix well and bake as cornbread. Salt Pepper 6 eggs Onion, chopped & cooked Celery, chopped & cooked
104. MEXICAN CORNBREAD
Preheat oven to 450 degrees. Mix all ingredients, except cheese. Pour half of batter into a large greased skillet. Arrange cheese slices on ...
105. CORNBREAD MUFFINS
Mix together well and spoon into greased muffin pan. Bake at 400 degrees until browned.
106. CORNBREAD FLITTERS
Note: Use only fresh self-rising flour (6 months or less). Combine ... paper towels to serve and serve hot with butter. Yield 4 to 5 flitters.
Mix all ingredients in large bowl; pour into greased skillet. Bake in 350 degree oven for about 30 to 40 minutes or until brown. Remove, ...
108. CORNBREAD FOR FOUR
Mix above ingredients. Pour into greased 6 inch pan or skillet. Bake at 450 degrees for 25 minutes or until golden brown.
109. RUSSIAN CORNBREAD
Mix all ingredients together. Put into a 9 x 13 inch greased pan. Bake at 350 degrees.
110. MEXICAN CORNBREAD
Mix all together except cheese. Pour 1/2 of mixture in well-greased pan. Sprinkle on all of the cheese. Pour rest of mixture in pan. Bake ...
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