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.
To prepare Tex-Mex cornbread add 4 oz. can chopped
CORNBREAD:
(Make 1 day in
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
ield: 24 servings.
This recipe may be cut in half
Saute onion, green pepper and meat into Crisco until lightly browned.
Add sauce and seasonings and let simmer while mixing cornbread mixture.
Pour batter mixture over the hot meat mixture. Bake in a 6 x 10-inch pan for 20 to 25 minutes.
Turn out on a platter upside down and serve.
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.
Preheat oven to 375\u00b0.
Mix cornbread using all the liquid and egg called for if using a mix.
Mix ingredients for cake using all the liquid and egg called for.
Combine batter in a large mixing bowl and beat with hand mixer until smooth.
nd milk to prepare the cornbread as directed on the box
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.
Preheat oven to 350.
Crumble cornbread into a baking dish.
Mix in veggies and meat with hands (or spoon/fork)
Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
Bake for 15 minutes or until golden brown.
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.
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.
Preheat oven at 350.Put the stick of butter in a 9x13 pan and sit in the oven to melt. Mix all remaining ingredients together (the mixture will be very thick). Once the butter has melted and the pan is slightly hot, add the cornbread batter to the 9x13 pan and spread out. Put back in oven and bake for 30 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.
Brown and drain ground beef, onion and green pepper.
Mix remaining ingredients until moistened.
Pour 1/2 mixture in greased casserole.
Top with beef.
Sprinkle 3/4 cup Cheddar cheese.
Top with other half of cornbread mixture.
Double recipe for 9 x 12-inch pan.
Bake at 400\u00b0 for 25 to 30 minutes.
edium bowl, mix up the Cornbread batter according to the box