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Cornbread Biscuit

  • Prep Time: 5 Minutes (Total Time: 30 Minutes)
  • Serving Size: 8
  • 1 package (6 ounces) STOVE TOP Cornbread Stuffing Mix
  • 1 cup Hot Water
  • 1 can (8 ounces) Whole Kernel Corn, Drained
  • 1 Egg
  • 2 tablespoons TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 2 tablespoons Chopped Pitted Ripe Olives
  • PREHEAT oven to 400°F. Spray 8 medium muffin pan cups with cooking spray.

    MIX all ingredients; press evenly into prepared muffin cups.

    BAKE 25 min. or until golden brown. Let stand 5 min. Run metal spatula or knife around edges of cups to loosen; lift "biscuits" out carefully.

    KRAFT KITCHENS TIPS

    Great Substitute:

    Substitute 8-inch square baking pan lightly sprayed with cooking spray for the medium muffin cups. Bake as directed. Cut into 8 squares.

    Easy Cleanup:

    Line muffin cups with paper liners and lightly spray with cooking spray before filling with the stuffing mixture.

    RECIPE COURTESY OF KRAFT FOODS