Preheat oven to 350 degrees. Prepare dry bread mix according to package directions.
Let cool, then crumble. Grease one 9 x 13 inch baking dish.
In a large skillet over medium heat, melt butter and saute celery and onion until soft.
In a large bowl, combine celery, onions, 3 c crumbled cornbread, eggs, chicken stock, sage salt and pepper to taste, mix well. Place into prepared dish and bake in 350 oven for 30 minutes.
CORNBREAD:
(Make 1 day in advance to allow to dry slightly without
Cook bacon in an 8-inch cast-iron skillet until crisp.
Remove bacon, reserving 2 tablespoons drippings.
Heat skillet with drippings in a 425\u00b0 oven for 5 minutes.
Combine crumbled bacon and cornbread mix and remaining 4 ingredients, stirring just until dry ingredients are moistened.
Remove skillet from oven.
Pour mixture into skillet.
Bake at 425\u00b0 for 30 to 35 minutes or until golden brown.
o salt to taste.
Mix all dry ingredients together and pour
Brown beef with onion, and garlic make sauce according to package directions (adding tomato paste and water); mix into beef.
Mix cornbread mix, eggs, butter, salt, and canned corns.
Pour corn bread mixture into prepared 9X13 inch casserole.
Top with meat mixture.
Sprinkle with cheese.
Bake at 350\u00b0F until done, 45 minutes, until bread at the edges begin to brown.
Preheat oven to 350\u00b0F. Prepare cornbread mix according to package directions. Let cool completely then crumble into a large bowl. Add toast and crackers. Set aside.
Melt butter in large skillet over medium heat. Add celery and onion, cover and cook until tender, about 5-10 mins. Add to cornbread mixture along with stock, sage and seasoning mix. Season. Add eggs and mix until combined. Transfer to a greased baking pan and bake until cooked through, about 45-60 mins.
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.
Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
Divide the warmed chili between the 2 bowls.
Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
asserole dish.
Combine cornbread mix, milk and egg; mix well.
Drop
Prepare cornbread mix and biscuits according to package directions and let cool.
Crumble cornbread and biscuits in a large bowl and set aside.
Melt butter in a large skillet over medium-high heat and add onion and celery.
Saute until tender.
Add sauted vegetables, broth, and remaining ingredients to crumbled cornbread and stir well.
Spoon dressing into a lightly greased 13x9\" baking dish.
Bake, uncovered, at 350 for 55 minutes or until browned.
ayonnaise, sour cream and dressing mix; set aside.
Crumble half
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.
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.
Use
your
usual
recipe
for cornbread; add the cream-style corn.
Put 1/2 the cornbread into a hot, greased baking pan. Cover
with
ground
beef,
cheese,
onions and peppers. Cover with remaining cornbread mix.
Bake at 350\u00b0 for about 1 hour.
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.
n a cool dry place.
This mix should be used in
r roasting pan. Prepare the cornbread mix according to package directions, bake
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.
Mix sour cream, mayo and dry dressing mix together; set aside. Bake cornbread. When cool, crumble portion into bottom of 3 qt. (or larger) clear bowl. Layer beans, corn, cheese, onions, pepper, tomatoes, bacon and dressing mix (thin layer-about a cup). Repeat layers. Top with remaining dressing mix. Add a little cheese on top.
Saute onions in butter.
Mix together and set aside the topping, cream cheese, dill and dry mustard.
Mix Jiffy cornbread mix, eggs, creamed corn and salt to taste.
Spread topping on and sprinkle cheese on top.