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Results 31 - 40 of 64 for mexican cornbread sour cream
Combine cornmeal, salt and baking powder; mix well. Stir in remaining ingredients, except cheese. Pour half the batter into a hot, greased ...
Mix all but cheese. Pour 1/2 mixture into greased 9x13 pan. Top with half of cheese; repeat. Cook 35-40 minutes at 350 degrees. (Muffins ...
Preheat oven to 400 degrees. ... Set aside. Blend sour cream, eggs and oil in ... clean. Cool 10 to 15 minutes. Cut into squares and serve warm.
Mix all ingredients together except cheese. Pour half in well greased skillet. Put half of cheese on top. Pour rest of mix and top with ...
Mix dry ingredients. Add all other ingredients. Pour into hot skillet that has a little oil in it. Bake at 350 degrees for 45 minutes. Five ...
Mix all of the above ingredients together. Pour into greased pan (preferably a black iron skillet). Bake at 350 degrees for 30 minutes.
Beat eggs and mix with sour cream. Mix in cream corn, ... cheese. Pour into greased large hot iron skillet and bake at 350 degrees for 50 minutes.
Mix all ingredients except cheese. ... Bake at 350 degrees for 40 minutes (for sour cream, add 1 tablespoon vinegar to 1 cup evaporated milk).
Beat eggs well. Add oil; ... this, add carton sour cream. Add cream style corn, ... baked in muffin tins. Allow about 15 minutes cooking time.
Mix in order listed but do not mix cheese. Pour half of mixture in a hot greased pan (iron skillet). Sprinkle 1/2 of cheese over this. Add ...
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