alt their water for this recipe, either.
While the water
Evenly spread chili beans in 9 x 13-inch baking dish.
Evenly space wieners atop of chili in dish.
Prepare corn bread and pour over layered ingredients.
Try to seal corn bread to edges of the dish.
Sprinkle grated cheese over corn bread.
Bake time and temperature called for in your corn bread recipe or package instructions.
Cheese is optional.
ater.
Add the chopped corn kernels to the masa mixture
Brown meat in shortening.
Add seasonings and tomatoes. Simmer 15 minutes.
Add beans and pour in casserole dish.
Top with corn bread mix.
Bake at 425\u00b0 for 20 minutes.
ring 300 grams of raw corn kernels and 300 grams of
Cook hamburger and onion, then add tomatoes, Worcestershire, chili powder and salt.
Simmer for 15 minutes.
Add beans.
Put into greased pan and put corn bread batter (your own recipe or mix) on top.
Bake at 425\u00b0 for 20 minutes.
emperature, topped with corn relish (recipe follows).
Corn Salsa:.
Heat 2
Mix all ingredients, except corn meal.
Add corn meal just as it is in the box.
Bake in a 9 x 13-inch greased Pyrex dish for about 1 hour at 350\u00b0.
Brown meat and chopped onion in melted shortening.
Add seasoning and tomatoes.
Cover and simmer over low heat for 15 minutes, then add kidney beans.
Pour meat mixture into a greased 1 or 1 1/2-quart casserole.
Top with corn bread mixture, spreading with a wet knife.
Bake in hot oven (425\u00b0) for 20 minutes.
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.
Cook corn bread the night before and leave out along with bread slices to dry out.
Brown meat and onions in shortening.
Add seasonings and tomatoes.
Cover; simmer over low heat for 15 minutes.
Add beans. Pour meat mixture into greased casserole.
Top with corn bread batter, spreading with wet knife.
Bake for 20 minutes in a 425\u00b0 oven.
Mix well and pour in a greased dish and bake at 350\u00b0 for 1 hour.
Bring first three ingredients to a boil and pour over popped corn.
Heat in oven for 1 hour at 250\u00b0.
Stir often.
Mix together.
Bake 1 hour at 350\u00b0.
Place in 9 x 12-inch Pyrex dish.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Melt butter in 8 x 12-inch pan or baking dish.
Mix all ingredients in baking dish.
Spread cheese on top.
Bake at 350\u00b0 for 45 minutes.
Grease large baking dish.
Drain corn and green beans.
Mix together and put in baking dish.
Combine sour cream, cheese, soup and onion; all slightly pre-cooked.
Spread mixture over vegetables.
Crush 1 sleeve Ritz crackers and mix with 1 stick melted oleo; spread over top.
Bake at 350\u00b0 for 35 to 40 minutes.
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.