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Results 61 - 70 of 106 for sweet cream corn cornbread
Mix all ingredients well. Preheat oven to 425 degrees. Bake until firm and golden brown.
It's a simple use for day-old corn bread: Just crumble the corn ... hot coffee with cream and sugar to moisten thoroughly ... Nothing goes to waste.
Combining all ingredients, except cheese, pour half the mixture in iron skillet and sprinkle with cheese. Then pour remaining batter on top ...
Mix all ingredients well. Pour into 13x9 pan. Bake at 400 F. until done and brown, about 45 minutes.
Mix all ingredients well. Bake in oven at 400 degrees until brown.
Mix in order listed and bake as regular cornbread.
Mix well. Pour half mixture in pan, add 1/4 pound grated cheese, add rest of mixture and bake at 350 degrees. Note: Chop peppers very fine.
Cook until done.
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