Mix ranch dressing and salsa together in a small bowl.
Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Crumble corn bread. Add pepper, onion, celery, dressing, beans and tomato. Sprinkle top with bacon bits.
AKING MUFFINS, IT IS RECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE
ornbread OR 350\u00b0F for muffins; BUTTER an 8\"x8\" square
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
In skillet, cook the beef, onion and garlic until meat is brown.
Drain off fat.
Stir in catsup and salt.
Set aside.
In bowl prepare corn bread mix according to package directions (or prepare your own recipe).
Spread half of the batter in a greased 8 x 8 x 2-inch baking pan.
Spoon beef mixture over batter in pan. Sprinkle with cheese.
Spread remaining batter over cheese.
Bake, uncovered, at 350\u00b0 until corn bread is done, 30 to 35 minutes.
Let stand 5 minutes before cutting.
pound butter; add milk, corn, jalapenos, pimentos, salt, and sugar
Brown meat and onion in a large skillet.
Add rest of ingredients.
Turn into a greased casserole dish and top with corn bread mixture.
Bake at 350\u00b0 for 20 minutes or until bread is done.
Cook corn bread the night before and leave out along with bread slices to dry out.
Preheat oven according to corn bread instructions. Brown the ground beef; drain. In a 13 x 9-inch pan, layer the ground beef, beans and stewed
tomatoes. Cover with corn bread batter and bake until the corn bread is done. Serve topped with shredded cheese.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
Chop onions, peppers and tomatoes.
Add corn, mayonnaise, salt and pepper.
Mix into crumbled corn bread.
Brown ground beef; drain and add picante sauce and corn (also add Ranch Style beans). Mix and place in baking dish.
Top with grated cheese.
Pour prepared corn bread mix on top and bake at 400\u00b0 for 20 to 30 minutes. Serve with salad.
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.
In small skillet saute celery and onion until tender.
In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
Add broth, water and eggs.
Toss lightly until bread is thoroughly moistened.
(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
Truss and roast according to standard roasting directions.
Makes enough stuffing for one turkey (about 3 quarts of stuffing).
Bake corn bread as directed on package.
Cool and crumble into large bowl.
Add bread cubes and set aside.
Cook sausage with sage until meat is done.
Drain and discard grease.
Saute celery and onions and add to sausage mixture.
Add eggs and chicken broth to combined breads.
Toss lightly.
For more moist stuffing, add 1/4 cup water.
Lightly spoon stuffing into turkey.
Bake as directed.
Place remaining stuffing in a 1 to 1 1/2-quart casserole.
Cover.
Bake 35 to 40 minutes.
Makes 12 cups.
Combine corn bread mix and brown sugar.
Combine eggs and milk; stir into dry ingredients until moistened.
Stir in corn and hot dogs.
Fill paper-lined muffin cups three-fourths full.
Bake at 400\u00b0 for 15 to 18 minutes or until golden brown.
Serve immediately or refrigerate.
Crumble corn bread; add salt, pepper, onion, tomatoes, green pepper, celery and bacon.
Add only enough dressing to moisten. This recipe is good with most everything, but especially good with beans and vegetables.
Cut butter into small pieces, mix with corn bread and bread crumbs.
Melt fat, add celery and onions.
Cook 5 minutes; add to crumb mixture.
Add green pepper and seasonings, mix thoroughly. Add well beaten eggs; sprinkle water over surface, stirring lightly until dressing is of desired moistness.
Stuff lightly into neck region and body cavity of the bird.
This recipe will yield enough stuffing for a 12 pound turkey.
Cover breast with foil until 1 hour before roasting ends.