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Results 11 - 20 of 64 for mexican cornbread sour cream
Mix well and put 1/2 mixture in greased skillet. Add 2 cups grated cheese and then pour in remaining mixture and bake for 1 hour at 350.
In a large mixing bowl, mix all ingredients together using as many peppers as desired. Bake at 400°F for about 40 to 45 minutes in an ...
In a bowl, combine corn ... Add to the cornbread mixture just until moistened. Pour ... away from sides of pan. Serve warm. Refrigerate leftovers.
Combine corn meal, salt and ... in shortening; add sour cream, corn and eggs and ... x 13-inch pan and bake at 375°F for 35 to 40 minutes.
Preheat oven 400°F. Spray 9 inch round cake pan with vegetable spray. Mix all ingredients and pour in pan. Bake 400°F for 30 ...
Blend together cornmeal, salt and ... in shortening. Add sour cream, corn and eggs. Mix ... 9x13-inch pan. Bake at 375°F for 35 to 40 minutes.
Melt butter. Mix with eggs and all other ingredients. Bake at 350 degrees for 30-40 minutes or until set.
Crumble half the cornbread into bottom of a large ... cheese. Stir together sour cream and salsa in a small ... 3 hours. Makes 6 to 8 servings.
19. CORNBREAD SALAD
Crumble half of prepared cornbread into bottom of large serving ... cheese. Stir together sour cream and salsa in small bowl; ... 6 to 8 servings.
Crumble half the cornbread into the bottom of a ... cheese. Stir together sour cream and salsa in a small ... and chill 2-3 hours. Serves 6-8.
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