Cook and stir onion in oil in large nonstick skillet over medium heat 3 minutes or until lightly browned.
Remove and keep warm.
Add beef strips, half at a time, to skillet.
Cook and stir 2 to 3 minutes.
Add barbecue sauce and onion and until hot. Place over corn muffins.
Makes 4 servings.
Serve with cole slaw.
ancho, garlic, salt, milk, and corn (if using), and mix until
large mixing bowl, prepare corn muffins mix, egg and milk according
Fry bacon in a large skillet over medium-high heat until crisp, about 4 minutes.
Pour off all but 2 teaspoons drippings. Add white sauce directly from packet and stir into drippings until smooth and pasty.
Stir in remaining ingredients except muffins. Bring to a boil; reduce heat to medium and simmer, uncovered, 2 to 4 minutes until hot and thickened.
Meanwhile, toast muffins.
Top with chicken mixture.
Prepare the corn muffins according to package directions.
In a large bowl, crumble corn muffins.
Add mayonnaise, green pepper, onion and celery.
Fold in tomatoes.
Salt and pepper to taste. Break fried, drained bacon into small pieces for topping.
refrigerate for use w/muffins.
For Muffins: Preheat oven to 375
Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.
he eggs, butter, creamed corn and sweet corn to the polenta mixture
br>To make non-sweet muffins, such as bacon and cheddar
Preheat oven to 400\u00b0.
In a medium bowl, stir together the cornmeal, oat bran, milk, egg white and oil.
Set aside for five minutes.
In a small bowl, stir together the flour, sugar, baking powder and salt.
Stir the flour mixture into the cornmeal mixture.
Divide batter evenly among 11 or 12 cups of a lightly greased or nonstick spray coated muffin tin.
Bake 12 to 15 minutes or until the muffins are brown.
Muffins are best served warm.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
cups of puree. Double recipe if you want to store
Bake according to mix or recipe directions.
ish.
Assembling your best Fish Taco - Recipe works best as a communal
Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
Add the baking powder and salt.
Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
Bake for 25 minutes or until a toothpick comes out clean.
Reserve a few spoonfuls of corn and add remainder to the
minutes, stirring frequently. Crumble corn muffins into the pan and combine
Corn muffin mix is the base of a colorful cornbread, textured and flavored with the additions of corn, smoked cheese, chili peppers and ripe olives.
In the Toledo Blade test, this recipe was baked in a loaf pan to yield attractive slices.
Mix dry ingredients in a large bowl (with a wire whisk).
Add the liquids; mix quickly with a whisk or fork.
Lightly grease 12 muffin cups; distribute the batter evenly into them.
Bake in a 350\u00b0 oven until golden brown.
Best served warm.