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Results 11 - 20 of 144 for cream corn bread muffins
Mix corn muffin mix according to package directions. ... Bake 30 to 35 minutes until cornbread is set in center and browned. Makes 8 servings.
12. CORN SPOON BREAD
Beat eggs with a fork. Blend in ingredients in order given. Bake in buttered 1 3/4-quart or 2-quart Corning Ware, uncovered, at 350 degrees ...
Melt butter in skillet. Add ... slightly. Add sour cream, salt and 1/2 cheese. ... 425 degrees for 30-35 minutes. Serve immediately. Serves 6-8.
14. CORN SPOON BREAD
Combine eggs, muffin mix, cream-style and whole kernel corn, sour cream and butter. ... minutes more or till knife comes out clean. Makes 8 servings.
15. CORN SPOON BREAD
In a bowl, combine eggs, muffin mix, cream-style corn and whole kernel corn, sour ... knife inserted near the center comes out clean. Serves 8.
16. CORN SPOON BREAD
Pour some in a 2-quart ... degrees, for one hour. Test with knife. Do not overbake. Leftover corn spoon bread can be reheated in foil. (Levittown)
17. CORN SPOON BREAD
Combine eggs, muffin mix, both cans of corn, sour cream and butter. Put into a ... Makes 8 servings. Note: This is a vegetable and not a bread.
18. CORN BREAD
Mix butter, both corns and sour cream. Add eggs, then muffin mix. Put in 7 x ... on top after 35 minutes, then put back in for last 10 minutes.
19. CORNY BREAD
Mix first five ingredients well. Add muffin mix and put in greased muffin pans or 8 inch square pan. Bake at 350 degrees for 45 minutes.
Combine eggs, muffin mix, corn and butter. Spread in 11 ... and bake 10-15 minutes longer or until knife comes out clean. 8 good-size servings.
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