Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Bake white cornbread as directed.
Crumble when cool in a 2-quart bowl.
Lightly brown 1/2 cup chopped onions, 1/2 cup diced celery, in 1/3 cup margarine or butter.
Add 2 beaten eggs, 1/2 teaspoon black pepper and 1 teaspoon poultry seasoning to the crumbled cornbread, plus the lightly browned onions and celery. Add 1 1/4 cups of chicken or turkey stock or canned consomme. Stir and pour into a well-greased (6 or 8-inch) square pan.
Bake at 350\u00b0 for 30 minutes or browned to your liking.
CORNBREAD:
(Make 1 day in
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl
To prepare Tex-Mex cornbread add 4 oz. can chopped
Crumble baked and cooled cornbread in large bowl.
Chop green onions (including green part), bell pepper, radishes and tomatoes. Add this to cornbread.
Combine mayonnaise, cucumber dressing and mustard and toss lightly into cornbread mixture.
Add salt and pepper to taste.
Make cornbread per package directions.
That'
nd milk to prepare the cornbread as directed on the box
For the cornbread; (the cornbread can be prepared up to
Mix the baked cornbread with the package of herb stuffing mix and set aside.
In saucepan, combine the butter, chopped celery, onions, water, salt and black pepper.
Cook until tender.
Combine with dry mixture along with eggs and stock from turkey or chicken to moisten as needed.
Place in large, buttered baking pan and bake in a 300\u00b0 oven for about 30 minutes.
Mix basic cornbread dry ingredients according to recipe.
Add cheese, jalapenos and onions to dry ingredients.
Mix well.
Add wet ingredients.
Stir well.
Mixture will be thick and chunky. Bake at 425\u00b0 for 15 minutes.
Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
Prepare cornbread mix according to directions.
When cool, crumble half of baked cornbread into a large bowl.
In another bowl, combine next 5 ingredients.
Spread 1/2 of this mixture over cornbread.
Stir together mayo and pickle juice.
Spread 1/2 of this over vegetable layer.
Repeat layering with remaining cornbread, veggies and dressing.
Cover tightly; chill 2 to 3 hours before serving.
Makes 6 to 8 servings.
Stir together cornbread crumbs, stuffing mix, and next
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
large bowl, combine crumbled cornbread, dried white bread slices and
Bake your cornbread at 450\u00b0 until golden brown.
Cool your cornbread, then crumble into large mixing bowl.
Chop green peppers, green onions, cucumbers and tomatoes; mix all the ingredients together and pour dressing over top; stir well and chill.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
his.
Mix up your cornbread batter and add corn and