Brown hamburger and onion in skillet.
In a large mixing bowl add cornbread mix, milk, egg, oil and creamed corn.
Mix well. Pour half of mixture in a deep cast-iron skillet.
Layer hamburger and onion, layer cheese and then pepper.
Cover with remaining mix.
Cook at 350\u00b0 for 1 hour.
Preheat oven to 425.
Spray 12 muffin cups with nonfat cooking spray or line with paper baking cups.
Combine pancake mix and cinnamon in medium bowl.
Combine honey, egg, oil, milk and vanilla in small bowl with wire wisk; add to dry mixture. Mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick comes out clean (I baked 15 minutes and they were a little dry. Next time will check after 13 minutes).
Cool 2 minutes in pan. Remove to cooling rack.
Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.
Scald 1 1/2 cups of milk.
Combine corn meal mix and remaining 1 cup milk.
Slowly add to scalded milk; cook until just thickened, stirring constantly.
Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored.
Slowly add corn meal mixture to beaten egg yolks, beating constantly.
Fold in beaten egg whites.
Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake another 25 to 30 minutes.
Makes 6 servings.
dd 2 cups milk and mix to a smooth batter.
Brown beef with onion, and garlic make sauce according to package directions (adding tomato paste and water); mix into beef.
Mix cornbread mix, eggs, butter, salt, and canned corns.
Pour corn bread mixture into prepared 9X13 inch casserole.
Top with meat mixture.
Sprinkle with cheese.
Bake at 350\u00b0F until done, 45 minutes, until bread at the edges begin to brown.
Preheat oven to 350\u00b0F. Prepare cornbread mix according to package directions. Let cool completely then crumble into a large bowl. Add toast and crackers. Set aside.
Melt butter in large skillet over medium heat. Add celery and onion, cover and cook until tender, about 5-10 mins. Add to cornbread mixture along with stock, sage and seasoning mix. Season. Add eggs and mix until combined. Transfer to a greased baking pan and bake until cooked through, about 45-60 mins.
Preheat oven to 350.
In a skillet over medium high heat crumble and brown the ground beef.
As beef begins to cook, add chopped onion, and other ingredients, except cornbread mix, and simmer for 15 minutes.
Add ingredients into a greased 12\" oblong dish 3/4 full.
Mix cornbread mix as directed and pour over the mixture.
Bake 30 minutes or until crornbread is done.
Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
Divide the warmed chili between the 2 bowls.
Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
Sprinkle thin layer of cornbread mix into bottom of Pam-coated baking dish.
Shred chicken breasts.
Place 1/2 chicken pieces over cornbread mix.
Mix together soups, melted oleo and chicken broth; pour 1/2 mix over chicken.
Layer dry Stove Top stuffing mix, remainder of chicken pieces and soup.
Top with cornbread mix. Bake at 350\u00b0 for 30 to 45 minutes.
asserole dish.
Combine cornbread mix, milk and egg; mix well.
Drop
Prepare cornbread mix and biscuits according to package directions and let cool.
Crumble cornbread and biscuits in a large bowl and set aside.
Melt butter in a large skillet over medium-high heat and add onion and celery.
Saute until tender.
Add sauted vegetables, broth, and remaining ingredients to crumbled cornbread and stir well.
Spoon dressing into a lightly greased 13x9\" baking dish.
Bake, uncovered, at 350 for 55 minutes or until browned.
Preheat oven to 350\u00b0F.
Combine cornbread mix, scallion, cheese and pepper. Whisk together milk, eggs and butter then stir into cornbread mixture. Fold in corn then transfer to a greased 9 inch baking pan and bake for 25 mins, or until a toothpick inserted in the center comes out clean.
ayonnaise, sour cream and dressing mix; set aside.
Crumble half
Fry onion in oil.
Set aside.
Cook broccoli as directed. Drain and set aside.
Melt oleo.
Grease 8 x 8-inch pan.
Mix cornbread mix and eggs.
Add cottage cheese, broccoli, onions and melted oleo margarine.
Stir well.
Pour into pan and bake at 450\u00b0 for 20 to 25 minutes.
Use
your
usual
recipe
for cornbread; add the cream-style corn.
Put 1/2 the cornbread into a hot, greased baking pan. Cover
with
ground
beef,
cheese,
onions and peppers. Cover with remaining cornbread mix.
Bake at 350\u00b0 for about 1 hour.
Cook bacon in an 8-inch cast-iron skillet until crisp.
Remove bacon, reserving 2 tablespoons drippings.
Heat skillet with drippings in a 425\u00b0 oven for 5 minutes.
Combine crumbled bacon and cornbread mix and remaining 4 ingredients, stirring just until dry ingredients are moistened.
Remove skillet from oven.
Pour mixture into skillet.
Bake at 425\u00b0 for 30 to 35 minutes or until golden brown.
In skillet, brown meat; drain.
Stir in taco seasoning, water, corn, green pepper and tomato sauce.
Pour into 2 quart casserole.
Prepare cornbread mix as directed and add half the french fried onions to the batter.
Spoon around the outer edge of the casserole.
Bake uncovered at 400\u00b0F for 20 minutes.
Top with cheese and remaining onions.
Bake 2-3 minutes longer.
Preheat oven to 425.
Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
**This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.
er cornbread package directions.
Fry ground beef and drain.
Mix