Type what you have

Ingredients

• ✓ corn muffin mix
• salt
• garlic powder
• onion powder
• black pepper
• cayenne pepper
• egg
• evaporated milk
• cream-style corn
• vegetable oil
• salt

Instructions

1. 1 Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
2. 2 Stir eggs and evaporated milk into dry ingredients until moistened.
3. 3 Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
6. 6 Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

By Denise

Ingredients

• ✓ corn muffin mix
• egg
• milk
• orange zest

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. 2 In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 20 to 25 minutes, until golden brown.

By MARCIEP

Ingredients

• ✓ corn muffin mix
• egg
• cream-style corn
• brown sugar

Instructions

1. 1 Gather all ingredients and preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
2. 2 Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy.
3. 3 Fill muffin cups 2/3 full.
4. 4 Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

By Marcy

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• sour cream
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
2. 2 In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

By LOVE2COOK2

Ingredients

• ✓ corn muffin mix
• cooking spray
• egg
• milk
• pepperjack cheese
• pulled pork
• barbecue sauce
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line muffin tin with paper baking cups. Spray each cup with cooking spray.
3. 3 Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
4. 4 Fill muffin cups halfway with batter.
5. 5 Add 1 to 2 tablespoons of pulled pork to each cup.
6. 6 Top with remaining batter.
7. 7 Use the remaining 1/4 of shredded cheese to top each muffin.
8. 8 Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ corn muffin mix
• creamed corn
• corn
• sour cream
• egg
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix creamed corn, whole kernel corn, sour cream, eggs, melted butter, and sugar together in a bowl. Mix in muffin mix, then pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the center comes out clean.

By Carla A

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• sour cream
• butter
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix undrained whole-kernel corn, cream-style corn, sour cream, melted butter, beaten eggs, and corn muffin mix in a large bowl until well combined. Pour into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 35 to 45 minutes.

By Rhonda Mellott

Ingredients

• ✓ corn muffin mix
• cooking spray
• milk
• egg
• ham
• jalapeno pepper
• onion
• corn kernel
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ corn muffin mix
• oil
• summer squash
• onion
• all-purpose flour
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ corn muffin mix
• cream of chicken soup
• corn
• chicken
• turkey
• milk
• egg
• cheddar cheese

Instructions

1. 1 Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
2. 2 Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
3. 3 Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

By Campbell's Kitchen

Ingredients

• ✓ corn muffin mix
• cooking spray
• cream-style corn
• corn kernel
• plain greek yogurt
• egg
• chicken
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While casserole bakes, toss chicken with barbecue sauce.
5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979

Ingredients

• ✓ corn muffin mix
• cooking spray
• zucchini
• onion
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
2. 2 Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.
3. 3 Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

By Diana S

Ingredients

• ✓ corn muffin mix
• zucchini
• yellow squash
• carrot
• salt
• baking powder
• paprika
• egg
• vegetable oil

Instructions

1. 1 Combine zucchini, yellow squash, carrots, and salt in a colander; drain for 15 minutes. Wrap squash-carrot mixture in a clean kitchen towel; squeeze out as much moisture as possible. Transfer mixture to a bowl; set aside.
2. 2 Combine corn muffin mix, baking powder, and paprika in a large bowl; stir in squash-carrot mixture and eggs until batter is well combined.
3. 3 Heat oil in a large skillet over medium heat. Drop tablespoonfuls of batter into skillet, flattening slightly with the back of a spoon; cook until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter.

By MooShell

Ingredients

• ✓ corn muffin mix
• corn
• cream-style corn
• tomato
• green chile pepper
• sour cream
• cheddar cheese
• onion
• egg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
2. 2 Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
3. 3 Bake in the preheated oven until firm in the center, about 50 minutes.

By CrisDee

Ingredients

• ✓ corn muffin mix
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• orzo pasta
• salsa
• cream-style corn
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley

Ingredients

• ✓ corn muffin mix
• butter
• onion
• green bell pepper
• pimento pepper
• green chile
• corn
• creamed corn
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and pimento peppers; sauté until tender, about 5 minutes.
3. 3 Combine corn muffin mix, chiles, whole corn, creamed corn, and eggs in a large bowl; stir in onion mixture.
4. 4 Pour into the prepared baking pan.
5. 5 Spoon sour cream on top of mixture; cover with cheese.
6. 6 Bake in the preheated oven until casserole is lightly brown and firm, about 45 minutes.

By Janice Anderson

Ingredients

• ✓ corn muffin mix
• cooking spray
• olive oil
• mustard green
• onion
• garlic
• biscuit mix
• egg
• milk
• dijon mustard
• seasoned meat tenderizer
• ham steak
• mexican cheese blend

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
3. 3 Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
4. 4 Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.

By Donnasue

Ingredients

• ✓ corn muffin mix
• cooking spray
• apple
• white sugar
• brown sugar
• water
• brandy
• cinnamon
• vanilla extract
• pastry
• milk
• nectarine

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
2. 2 Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
3. 3 Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
4. 4 Mix corn muffin mix and milk in a bowl. Pour into pie plate.
5. 5 Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
6. 6 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

By Amy D H

Ingredients

• ✓ corn muffin mix
• giblet
• water
• milk
• egg
• shortening
• turkey sausage
• celery
• onion
• hot pepper
• turkey broth
• bread crumb
• sage
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
4. 4 Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
6. 6 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
8. 8 Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
9. 9 Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
10. 10 Serve and enjoy!

By 4620nellerd

Ingredients

• ✓ corn muffin mix
• cream-style corn
• egg
• yogurt
• milk
• butter
• onion
• celery
• green bell pepper
• garlic
• thyme
• basil
• oregano
• salt
• black pepper
• cayenne pepper
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
3. 3 Bake in preheated oven for 20 minutes, or until golden brown.
4. 4 Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
5. 5 Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

By Kathleen Burton

Ingredients

• ✓ corn muffin mix
• egg
• milk
• black pepper
• salt
• paprika
• onion powder
• garlic
• cumin
• chili powder
• black bean
• green chile
• tomato
• scallion
• red bell pepper
• celery
• carrot
• chicken breast
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
3. 3 While mixture simmers, combine cornbread mix with milk and egg in a bowl.
4. 4 Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
5. 5 Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

By jennbnsf

Ingredients

• ✓ corn muffin mix
• cilantro
• sour cream
• egg
• milk
• cheddar cheese
• kidney bean
• water
• fire-roasted crushed tomato
• fire-roasted diced tomato
• oregano
• cayenne pepper
• black pepper
• cumin
• chili powder
• garlic
• poblano pepper
• all-purpose flour
• kosher salt
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over high heat. Add ground beef, onion, and salt. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
2. 2 Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
5. 5 Make crust: Whisk together corn muffin mix, 1/2 cup Cheddar cheese, milk, and eggs in a large bowl until smooth. Spoon batter evenly over chili until the surface is covered. Sprinkle with remaining 1/2 cup Cheddar cheese.
6. 6 Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into crust comes out clean, about 30 minutes.
7. 7 Spoon or ladle into a dish and garnish with sour cream and cilantro.

By John Mitzewich

Ingredients

• ✓ corn muffin mix
• egg
• sweet corn cream style
• whole kernel corn

Instructions

1. 1 Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
2. 2 Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
3. 3 Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

By Del Monte

Ingredients

• ✓ corn muffin mix
• flour
• baking powder
• egg
• milk
• cooking oil

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium-high heat.
2. 2 Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
3. 3 Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

By heather duncan

Ingredients

• ✓ corn muffin mix
• spinach
• egg
• cream-style corn
• sour cream
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. 2 In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
3. 3 Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

By suzanne

Ingredients

• ✓ corn muffin mix
• sweet cream-style corn
• butter
• white sugar
• water
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
3. 3 Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

By Yoly

Ingredients

• ✓ corn muffin mix
• butter
• cream cheese
• corn
• cream-style corn
• egg
• cheddar cheese

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
3. 3 Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
4. 4 Bake 45 to 50 min. or until knife inserted in center comes out clean.

By Philadelphia

Ingredients

• ✓ corn muffin mix
• creamed corn
• milk
• egg
• butter
• sweet onion
• sour cream
• cheddar cheese
• hot sauce
• dill weed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
3. 3 Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
4. 4 Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
5. 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By Katie F

Ingredients

• ✓ corn muffin mix
• heavy cream
• egg
• white sugar
• olive oil
• poppy seed
• vanilla extract
• bacon
• green bell pepper
• red onion
• marjoram
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
2. 2 Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
3. 3 Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By LADYMHARRIS

Ingredients

• ✓ corn muffin mix
• pie crust
• egg
• lemon
• white sugar
• butter
• milk
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Let pie crust come to room temperature for 10 minutes.
3. 3 Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
4. 4 Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
5. 5 Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

By Cheryl