Cream Corn Bread Muffins - Recipes - Page 5

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Results 41 - 50 of 144 for cream corn bread muffins

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41. CORN SPOON BREAD

Combine eggs, muffin mix, cream and whole corn, sour cream and butter. ... and small loaf pan. Impressive dish, looks great and taste as good.

42. CORN BREAD CASSEROLE

Preheat oven to 425 degrees ... until blended. Add muffin mix and canned corn and mix well. Spread this ... Spread the sour cream over the onion and sprinkle ... Great with Mexican food!

43. LUCY'S SPOON BREAD

Blend together by hand, eggs, oil and corn muffin mix. Fold in - do ... Bake 375 degrees until golden brown. Let stand 5 minutes before cutting.

44. KENTUCKY SPOON BREAD

Melt butter. Add corn muffin mix, both corn varieties, sour cream, beaten egg. Pour in ... corn, half can be frozen for another time. Serves 8.

45. SPOON BREAD

Mix and put in oblong ... oz. Swiss process cheese. Put over bread and bake 15 minutes more. Test with knife inserted in center comes out clean.

46. ONION - CHEDDAR CORN BREAD

Preheat oven to 425 degrees. ... smooth. Stir in corn and muffin mixes, blending well. Turn into ... batter. Spread sour cream over onions and top with ... cutting. Can be halved.

47. CORN SPOON BREAD

Mix together eggs, muffin mix and butter. Then add both cans of corn and sour cream. Pour into greased 9 ... 350 degrees for 30 to 40 minutes.

48. CORN SPOON BREAD

Combine eggs, muffin, cream style and whole corn, sour cream and butter. ... sprinkle cheese over top and bake 10 to 15 minutes more. Eat warm.

49. KENTUCKY SPOON BREAD

Melt butter and cool slightly. ... melted butter. Add corn, sour cream and muffin mix. Mix together. Bake in ... 350 degrees. Serve while warm.

50. CORN SPOON BREAD

Combine eggs, muffin mix, cream and whole kernel corn, sour cream and butter. ... Sprinkle cheese on top. Bake 10-15 minutes more. (Glassboro-Olivet)

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