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
Cook a skillet of corn bread according to directions, except add fewer eggs.
Bake.
Crumble corn bread.
Toast 4 pieces of light bread in corn bread.
Cook the celery and onion in chicken broth until tender.
Pour mixture in corn bread; mix with a fork until moist (not wet).
Add the sage and black pepper.
Eat as is, or bake and eat with chicken gravy.
In skillet brown ground beef.
Drain.
Stir in taco seasonings, water, corn, green pepper and tomato sauce.
Pour into 2-quart casserole dish.
In separate bowl, prepare corn bread mix according to box directions, except add 1/2 can French fried onions.
Spoon corn bread mixture around outer edge of casserole. Bake, uncovered, at 400\u00b0 for 20 minutes.
Top corn bread with cheese and remaining onions.
Bake 2 or 3 minutes more.
Serves 6.
Mix corn bread according to box directions.
Add corn.
Brown ground beef with onion in skillet.
Pour off grease.
In a pan larger than 9 x 13-inches, layer half of corn bread mix, hamburger mix, Cheddar cheese, picante sauce and the rest of the corn bread mix.
Bake at 425\u00b0 for 35 to 40 minutes.
Serves 16.
Mix corn bread.
If you desire onion, place in corn bread and bake.
Tear up in pieces.
Mix remaining ingredients and put in corn bread.
Mix lightly in order not to bust or tear up oysters. Bake at about 400\u00b0 in oven for about 30 minutes or until done.
Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes.
(If using canned Ro-Tel, drain before emptying contents.)
Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn.
Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350\u00b0.
Watch to see when edges turn lightly brown and it looks done.
Sprinkle remaining cheese on top of corn bread while hot.
Fry bacon; crumble.
Mix with drained corn.
Dice bell pepper and tomatoes and mix together.
Combine dressing, mayo and sour cream.
Prepare corn bread per package.
Let cool.
Layer: corn bread, pinto beans, pepper, tomato, cheese, corn-bacon mix, dressing combo and repeat.
Top with remaining corn bread, sprinkled on top.
Mix one box of corn bread mix according to box directions. Place in casserole dish.
Cover mixture with sliced peppers.
Pour one can of sweet cream-style corn on top of mixture.
Grate cheese and pour over mixture.
Mix second box of corn bread mix and pour over mixture.
Bake in oven until golden brown.
In large pan, crumble corn bread to coarse pieces. Drain beans; spread over corn bread. Spread tomatoes, pepper, onion and pickles over corn bread. Mix mayonnaise and pickle juice. Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.
Brown beef with peppers and onions in a skillet.
Mix corn bread according to directions on box.
Add can of corn.
Mix together.
Heat large skillet or iron fry pan, oiled, in a 400\u00b0 oven until hot.
Put in meat mixture, then a layer of the cheese and then top off with corn bread mixture.
Bake as directed on corn bread package.
Cut into wedges and serve.
This serves 6 to 8. Good with tossed salad and pinto beans.
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.
Beat the eggs and corn bread mix and the corn.
Brown sausage in skillet.
In a large skillet, pour half the corn bread mixture and put the sausage over it.
Place chopped peppers over sausage and the cheese over this.
Put the rest of the corn bread mixture on top, covering the sausage mixture.
Bake at 350\u00b0 for about 30 minutes.
Take 1 pound ground meat and cook it for about 10 minutes. Take 2 cans corn and put over ground meat.
Cook until warm.
Take corn bread mix and mix it with a little water and 1 egg; stir. Take half of corn bread mix and spread it in the pan.
Take corn and meat and put it on top of corn bread mix.
Spread it around and take the other half of corn bread mix and spread on top of meat and corn.
Cook for about 30 to 40 minutes at 375\u00b0.
Beat eggs lightly in medium bowl, stir in corn bread mix, add corn, milk, and margarine.
Grease an 6 c. casserole dish with oil.
Place 1/2 of corn bread mixture in dish.
Add cheese, green chilies, and remaining corn mixture.
Bake at 350 degrees for 45 minutes.
Brown meat and onion together and drain.
Mix corn with corn bread mix.
Add water; pour 1/2 corn bread mix in greased 12-inch iron frypan.
Layer meat and onion on top of corn bread mix, then the rest of corn bread mix.
Top with cheese.
Bake at 350\u00b0 for 45 to 50 minutes.
Mix corn bread according to directions.
Add with cheese, chilies and pimentos.
Bake according to package directions.
Let cool.
In large bowl, crumble corn bread.
Add remaining ingredients.
Use enough mayonnaise for moisture.
Serve cold!
Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.
Mix corns (drain regular corn), butter, corn bread, egg, sour cream and onion. Bake at 375\u00b0 for 1 hour greased casserole.
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.