| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 51 - 60 of 64 for mexican cornbread sour cream
Mix together. Spray 12 inch cast iron skillet with Pam. Spread 1/2 batter. Sprinkle 1/2 cup shredded Cheddar cheese. Spread remaining ...
Mix everything together (except cheese). Grease pan well and heat. Pour half of mixture in pan. Sprinkle half of cheese over mixture and ...
Bake in 350 degree oven for about 1 hour.
Mix all of the ingredients except cheese. Pour in 1/2 the mix in hot greased 10" iron skillet. Sprinkle 1/2 the cheese over that. Pour in ...
Combine all ingredients, mixing well. Pour into greased 10 1/2 inch cast iron skillet. Bake at 350 degrees for 35-40 minutes.
Mix all ingredients except cheese. Into a preheated iron skillet, pour half of batter. Sprinkle with half of cheese. Pour in remaining ...
Combine corn meal, salt and ... in shortening; add sour cream, corn and eggs. Mix ... cover with remaining cornbread mixture. Bake at 375 degrees ... or until golden brown.
Mix all ingredients together except cheese, like cornbread. Heat 2 to 3 ... cheese. Bake at 350 degrees 35 to 40 minutes or until center is firm.
Mix well all ingredients, pour into a well-greased skillet. Bake at 350 to 400 degrees for 40 minutes or until done.
Mix in order listed except ... remaining batter and cover with cheese. Bake at 350 degrees for 35-40 minutes. May substitute buttermilk for sour cream.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables