In mixing bowl combine all the cornbread ingredients and mix well
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
Mix corn bread mix, egg, and milk and let set.
Brown ground beef in 1 cup water for fine crumbles. Drain and rinse fat.
Mix all non-cornbread ingredients.
Spray or grease an 8x8 pan.
Spread all of meat mixture in pan.
Carefully pour cornbread on top.
Bake 400 degrees for 20 minutes or until a toothpick in the cornbread's center is clean.
Boil chicken until done.
Save 1 cup of broth.
Cut up chicken in bite size pieces; set aside.
Crumble up cornbread fine; pour melted margarine over cornbread.
Set aside.
To meat, add 1 cup of broth, soups and sage; mix well.
Mix all with cornbread.
Put in baking dish.
Bake at 325\u00b0 until golden brown and bubbly.
Mix all, except cornbread mix, in bowl.
Add cornbread mix (or make your own cornbread) to mixture.
Grease a 9 x 13-inch pan and heat in oven.
Bake (using metal pan) 30 minutes at 400\u00b0.
Or bake (using glass pan) 25 minutes at 400\u00b0.
Great as brunch muffins.
nd translucent.
Crumble the cornbread into coarse crumbs.
Combine
Cook cornbread according to directions on package. Layer ingredients, beginning with crumbled cornbread, beans, corn, onion, pepper, tomato, dressing, cheese and bacon. Repeat as needed. If you use all the cornbread, you will need 2 cans of beans and 2 cans of corn.
Melt oleo.
Stir in eggs and cottage cheese.
Beat all into cornbread mix.
Add broccoli.
Pour into greased pan.
Bake 30 minutes at 350\u00b0.
Mix all but cornbread
mix
in a large bowl.
Add cornbread mix one package
at
a
time.
Mixture
will
be a stiff batter. Bake in a well-greased 9 x 13-inch pan.
Bake at 400\u00b0 for 45 minutes.
Mix all but cornbread, then mix the cornbread mix and stir. Pour into a 9 x 13-inch pan and bake at 400\u00b0 for 25 minutes.
ire rack 10 minutes; invert cornbread onto wire rack, then turn
Crumble all of cornbread in bottom of a 9 x 13-inch pan.
Then layer beans, green pepper, onions, pickles and tomatoes.
Mix 1/2 cup pickle vinegar with mayonnaise and spread on top.
Sprinkle crumbled bacon on top.
Store in refrigerator.
fore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
Make two recipes of cornbread according to the mix directions (
ust with flour.
Add all dry ingredients in a large
large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and
picier chili.
TO MAKE CORNBREAD TOPPING: In a bowl, combine
------------For Yellow Cornbread-------------.
Heat a well-greased
For the cornbread, preheat oven to 400\u00b0F.
large bowl, sift together all dry ingredients. In a medium