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Results 81 - 90 of 512 for mexican corn
81. MEXICAN CORN DIP
Combine all ingredients except chips; mix ... overnight. Serve with tortilla and corn chips. This keeps well in refrigerator for up to 5 days.
Mix first four ingredients. Leave the cheddar cheese chunks until just before serving. Then mix the remaining ingredients and add. Salad ...
Combine first 2 ingredients into ... pan or a corn stick pan, filling about 2/3 ... to 20 minutes or until golden brown. Makes about 16 sticks.
Combine corn, Jack cheese and eggs. ... 350 degrees and bake additional 30 to 40 minutes. Let set for 15 to 20 minutes before serving with salsa.
Mix as you would corn bread. Use bacon grease in pan. Bake at 350 degrees for 45 minutes or until done. You may want to use two pans.
Beat eggs until foamy; add cheese and corn. Layer in loaf pan ... layer of corn, peppers, corn, peppers and corn. Bake in 350°F oven for 1 hour.
Brown meat and drain. Grease ... casserole dish. Mix corn meal, eggs, milk, soda, salt ... corn bread mixture. Bake at 350 degrees about 1 hour.
Slice zucchini; cut kernels from ... to 3 cups corn. In flameproof casserole, combine ... melts and bread is crisp. Serve hot. Makes 6 servings.
In a bowl, stir 1 ... milk, eggs, and corn. Stir in cheese, chili ... desired, top with a dollop of sour cream on each servings. Makes 6 servings.
Put oil in skillet with small amount of corn meal and get hot. Pour ... mix. Mix well and pour into skillet. Bake at 350°F until golden brown.
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