ancho, garlic, salt, milk, and corn (if using), and mix until
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.
corn and cilantro.
Divide the batter evenly among the muffins slots
Butter 12 (3/4-inch) muffin forms or line with paper liners. Preheat oven to 400\u00b0.
In a medium bowl, combine egg, milk, oil and blue cornmeal.
Mix well, 8 to 10 minutes to soften cornmeal. In another bowl, mix flour, sugar, baking powder and salt.
After meal mixture has rested, stir to re-mix and add to flour mixture. Stir, but gently, to combine.
Fill each cup 2/3 full. Bake 15 minutes or until brown.
Let pan cool for 3 minutes.
Turn muffins upside down and serve.
uffin tins, don't remove muffins before cooled to handwarm or
Over low heat, warm the corn oil in a large heavy
ot.
Add half the corn along with all other ingredients
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.
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.
refrigerate for use w/muffins.
For Muffins: Preheat oven to 375
Preheat oven to 425\u00b0.
Grease a 12-muffin tin with butter. Combine the dry ingredients in a large mixing bowl. In another bowl, combine the egg, buttermilk and oil, then blend with wire whisk.
Pour the egg mixture into the dry ingredients, stirring until blended.
Fold the blueberries into the batter.
Be careful not to overmix or the batter will turn blue.
Spoon the batter into greased muffin tin.
Bake for 20 minutes.
Serve the muffins warm with butter.
he eggs, butter, creamed corn and sweet corn to the polenta mixture
br>To make non-sweet muffins, such as bacon and cheddar
cups of puree. Double recipe if you want to store
edium high heat. Add the corn and cook until slightly charred
immering, spread the yellow and blue corn chips out on a cookie
Bake according to mix or recipe directions.