Loaded Cornbread Recipe




Loaded Cornbread Ingredients

1 package (12-ounce) stouffer's corn souffle,, thawed
1 package (8 1/2-ounce) corn muffin mix
1 cup (4 -ounces) shredded mild cheddar c, heese
1/2 cup minced pecans or bacon
1/4 cup minced green onions

A Recipe for
Loaded Cornbread

 

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Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.


This Recipe for Loaded Cornbread is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Loaded Cornbread from the recipe cookbook of Recipes-to-go (Bread)


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Loaded Cornbread recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Loaded Cornbread

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Loaded Cornbread Directions

Thaw Corn Souffle in microwave at MEDIUM (50% power) 6 to 7 minutes.
Spoon thawed souffle mixture into a medium bowl; add remaining
ingredients and stir just until blended. Pour into a greased 8 inch
square baking pan. Bake at 400 for 20 Ðto 25 minutes or until a
wooden pick inserted in center comes out clean.

Serves: 6

 

 

 

 

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Loaded Cornbread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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