Ranch Cornbread Recipes

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups.
• In large bowl, stir cornbread mix, dressing, milk, melted butter and egg until just combined (do not overmix). Divide batter among muffin cups. Top each muffin with a jalapeño slice.
• Bake 16 to 18 minutes or until baked through and lightly golden on top. Serve warm.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, ranch dressing mix, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14x12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

Steps:

• 1. Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan.
• 2. Brown meat with onions.
• 3. Add taco seasoning and cook thoroughly, stirring to blend in the mix.
• 4. Add Rotel, corn and kidney beans.
• 5. Pour into greased 13x9" pan.
• 6. Top with cheese.
• 7. Prepare cornbread according to directions with 1 egg & 1/2 cup milk.
• 8. Pour over cheese and lightly press in a bit.
• 9. Bake for 15-20 minutes. (per cornbread package directions)

Steps:

• Combine dry ingredients; add milk and beaten eggs, stir just to combine.
• Add cheese, green pepper, pimentos and ham or bacon, if using; stir gently.
• Heat the 3 tabl;espoons butter until melted in a 9 inch cast iron skillet (a baking dish can be substituted) at 400°F.
• Remove and pour batter into hot skillet; do not stir.
• Increase oven temperature to 425°F and bake for 25-30 minutes or until golden brown.