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Results 101 - 110 of 144 for cream corn bread muffins
Melt 1/2 cup butter. Add ... cool. Add whipping cream, sour cream, and egg. ... butter. Fold in corn muffin mix and ham. Spread in ... or until set. Bread will be moist. This can ... in 2 (9x9) pans.
102. SPOON CORN BREAD
Combine eggs, muffin mix, cream style and whole kernel corn, sour cream and butter. ... minutes more or until knife comes out clean. Serves 8.
103. CORN SPOON BREAD
Combine eggs, muffin mix, cream style and whole kernel corn, sour cream, and butter. ... top. Bake 10-15 minutes or until knife comes out clean.
104. KENTUCKY SPOON BREAD
Melt butter and combine with muffin mix, whole and cream style corn and sour cream. Add slightly ... doubling ingredients, allow 1 1/4 to 1 1/2 hours.
105. CORN BREAD DISH
Melt butter and mix with eggs (beaten), sour cream, both corn and muffin mix in bowl, pour into ... put tiny bits of green peppers about 1/4 cup.
106. DOUBLE CORN BREAD
Saute onion in hot butter ... aside. Prepare the muffin mix as directed on the package, substituting the corn for milk. Turn batter into ... Cover with sour cream and sprinkle with cheese. Bake ... squares. Makes 9 servings.
107. CORN SPOON BREAD
Mix all together and bake at 350 degrees for 35 minutes. Top with grated cheese and bake 15 minutes longer.
108. CORN SPOON BREAD
Blend ingredients together. Bake at 350 degrees for 30 to 35 minutes.
109. CORN SPOON BREAD
Mix all of the above ingredients together, pour into 9"x13" pan (Pyrex works best). Bake in 350 degree oven for 30 to 35 minutes (until ...
110. CORN SPOON BREAD
Combine all ingredients and pour into lightly greased 11x7 Pyrex casserole dish. Bake at 350 degrees for 45 minutes.
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