31 corn cake with cornbread Recipes

jiffy cornbread mix, eggs, creamed corn, sugar, salt, heavy cream

white sugar, salt, butter, softened, vanilla, eggs, flour, tb baking powder, corn meal, milk

jiffy cornbread mix, creamed corn (not whole kernel), milk, light corn syrup

buttermilk cornbread mix, water, fresh corn kernels, chopped country ham

lemons, garlic cloves, pressed, olive oil, dijon mustard, pepper, salt, divided, skinned and boned chicken breasts, ears fresh corn, husks removed, olive oil, buttermilk cornbread mix, chopped fresh basil, cooked thick hickory-smoked bacon slices, loosely packed arugula

jiffy cornbread mix, pumpkin puree, butter, nutmeg, cinnamon, ginger, allspice, brown sugar

betty crocker cornbread mix, corn kernels, milk, melted butter, sugar

jiffy corn muffin mix, jiffy yellow cake mix, egg substitute, skim milk, water, oil

corn muffin mix, yellow cake mix, milk, eggs, butter, melted, water

white cornmeal, cake flour, sugar, baking powder, salt, eggs, milk, cooking oil, cream-style sweet corn

jiffy cornbread mix, jiffy yellow cake mix, eggs, sugar (depending on how sweet you like your cornbread), water or 1/2 cup milk, sour cream, sweet frozen white corn

corn muffin mix ( i used jiffy mix and i have also used the regular cornbread mix), yellow cake mix, jiffy corn muffin or cornbread mix.

pecan halves, crumbled cornbread (or 2 corn toaster cakes) or 1 1/4 cups corn muffins (or 2 corn toaster cakes), butter, chopped garlic, pork tenderloin, salt and pepper, dijon mustard

cake flour, yellow cornmeal, baking powder, salt, sugar, egg, at room temperature, butter, melted, vegetable oil, milk, warmed, honey , corn, peppers, jalapenos; this recipe is easy to add to.

cornbread-muffin mix, yellow cake mix, eggs, milk, water, vegetable oil, green chilies, chopped and drained, cheddar cheese, shredded

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).