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Results 111 - 120 of 191 for corn spoon bread
111. KENTUCKY SPOON BREAD
Add eggs and sour cream to melted butter. Then add corn and muffin mix. Stir well. ... casserole dish. Bake at 350 degrees for 35-40 minutes or longer.
112. MEXICAN SPOON BREAD
Mix all ingredients in the order given EXCEPT the green chilies and cheese. Pour half the batter into a greased 9x9 inch baking pan. ...
113. KENTUCKY SPOON BREAD
Melt butter. Add corn muffin mix, both corn varieties, ... minutes. When you use 16-ounce can corn, half can be frozen for another time. Serves 8.
114. MEXICAN SPOON BREAD
Mix all ingredients thoroughly and pour into a 9 x 13 inch pan. Bake at 400 degrees for 45 minutes. Serve hot or cold. Makes 6 to 8 ...
115. SPOON BREAD
Mix well and bake at 350 degrees for 50 minutes.
116. SPOON BREAD
Melt butter; combine with cornbread mix and corn. Add sour cream and ... casserole. Bake at 350 degrees for 50 minutes or until solid in center.
117. MEXICAN SPOON BREAD
Combine dry ingredients. Add eggs, peppers, corn, onion and sour cream. ... rest of cheese. Bake at 350 degrees for 40 minutes. Serves 10 to 12.
118. MEXICAN SPOON BREAD
Mix wet ingredients together. Add dry ingredients; mix well. Pour 1/2 batter into greased 9 x 9 inch pan. Spread half peppers and half ...
119. KENTUCKY SPOON BREAD
Melt butter and cool slightly. ... melted butter. Add corn, sour cream and muffin ... casserole for 35 minutes at 350 degrees. Serve while warm.
120. SPOON BREAD
Mix butter with all other ... always use Jiffy corn muffin mix. I always use ... softer than corn bread but firmer than corn pudding. Meant to be eaten with fork.
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