Preheat oven to 400\u00b0.Grease well 14 corn stick molds.Place in oven while preparing batter.In large bowl, mix corn meal, flour, sugar, baking powder and salt.In small skillet, add oil and cook p ...
Mix all dry ingredients thoroughly (do not sift). Add shortening, unbeaten egg and sour milk.Beat only until smooth. Fill well oiled muffin tins 2/3 full. Bake in hot oven at 425\u00b0 about 25 minu ...
Mix corns with butter and sour cream.Add eggs and stir in muffin mix.Bake in a 9-inch pie pan for 35 to 40 minutes at 375\u00b0 until golden brown. ...
Mix all ingredients in a bowl.Pour into a greased casserole and bake 30 minutes in a 350\u00b0 oven or until lightly browned. ...
Saute chopped onion in melted margarine until tender.Add the mushroom soup.Cut up 1/3 of a small box of Velveeta or American cheese.Add to onion and soup mixture.Melt cheese with mixture. Add 2 cups ...
Put the ingredients in a Corning Ware dish in the listed order. Do not stir.Dot 1/2 stick margarine on top.Bake at 350\u00b0 for 1 hour. ...
Mix flour and sugar together.Stir in corn and all other ingredients.Pour into greased baking dish.Bake until thick, but not too dry (approximately 30 minutes at 350\u00b0). ...
Combine first 5 ingredients in a saucepan.Cook over medium heat until thoroughly heated, stirring occasionally.Sprinkle each serving with crumbled bacon and green onions.Makes 1-quart. ...
Melt margarine.Add other ingredients and stir together. Pour into a glass casserole dish and bake at 375\u00b0 for 1 hour. ...
Melt butter in a skillet.Add rice, toss to coat with butter. Heat on low for 5 minutes, stirring occasionally.Place rice mixture in a 2-quart casserole bowl; add hot chicken broth.Cover and bake at ...