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
Prepare the corn muffins according to package directions.
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.
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
he eggs, butter, creamed corn and sweet corn to the polenta mixture
cups of puree. Double recipe if you want to store
Bake according to mix or recipe directions.
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.
In large bowl, mix flour, corn meal, sugar, baking powder and salt.
Add corn; toss to coat.
In small bowl, beat eggs with fork; beat in milk and butter.
Add to corn mixture; stir until just blended.
Fill greased pans 2/3 full.
Bake in pre-heated 400\u00b0 oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9-inch square corn bread.
Makes 36 miniature muffins, 12 regular size, 3 to 8 mammoth, jumbo, or big muffins, or 1 corn bread.
x13 inch baking dish. Slice corn muffins into 1/2 inch rounds
0 minutes) or 16 mini muffins,which we prefer over the
nd mix well.
Stir corn, buttermilk, eggs, and bacon into
Preheat oven to 400\u00b0.
Prepare muffin mix according to package directions, stirring with bacon.
Fill greased or paper cup lined muffin cups 1/3 full.
Drop 2 level teaspoons preserves in center of each.
Add remaining batter to 3/4 full.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
Recipe can be doubled.