To prepare Tex-Mex cornbread add 4 oz. can chopped
Mix basic cornbread dry ingredients according to recipe.
Add cheese, jalapenos and onions to dry ingredients.
Mix well.
Add wet ingredients.
Stir well.
Mixture will be thick and chunky. Bake at 425\u00b0 for 15 minutes.
nd milk to prepare the cornbread as directed on the box
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
Remove giblets and neck from turkey; reserve for giblet gravy. Cover giblets and neck with water; cook slowly until tender. Wash turkey thoroughly with cold water; pat dry.
Pour salt in palm of hand and rub over turkey and in cavity of turkey.
Combine chopped celery, onion and bell pepper in large boiler; cover with water.
Cook until onions are clear, celery very tender and most of water absorbed.
Cool.
Make cornbread per package directions.
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Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
large bowl, combine crumbled cornbread, dried white bread slices and
Bake your cornbread at 450\u00b0 until golden brown.
Cool your cornbread, then crumble into large mixing bowl.
Chop green peppers, green onions, cucumbers and tomatoes; mix all the ingredients together and pour dressing over top; stir well and chill.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
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Mix up your cornbread batter and add corn and
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl
Brown the following: ground chuck, onion and bell pepper. Add taco seasoning. Pour 1/2 of cornbread mixture into prepared skillet. Pour ground beef mixture in center and spread to edges. Top with grated Cheddar cheese. Cover completely with remaining cornbread mixture. Bake until set. Serve with dollop of sour cream if desired.
Place chopped meat in bottom of casserole dish.
Mix soups and sour cream; spread on top of meat.
Melt margarine in boiling broth.
Sprinkle dry cornbread stuffing on top of soups and sour cream.
Pour boiling broth and oleo over cornbread stuffing.
Bake at 350\u00b0, uncovered, about 30 minutes.
Make rather dry cornbread the day before you intend to make the dressing.
Fry the onion in the butter and add to the cornbread.
Add the beaten eggs, celery and chopped nuts.
Use broth to soak the cornbread.
Bake at 350\u00b0 for 1 hour.
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.
Cook chicken with onions and celery.
Cool chicken.
Remove from bone and cut into bite size pieces.
Melt butter and add to dry cornbread stuffing mix.
In a 13 x 9 x 2-inch baking pan, layer the stuffing mix with chicken.
Melt the butter in a skillet over medium heat.
Add the onion, celery and mushrooms; saute about 7 minutes.
In a large mixing bowl, combine vegetables with stuffing mix, cornbread, chilies, pecans, seasonings and egg substitute.
Mix well with your hands. Add 1 cup or so of chicken stock as needed to moisten the dressing.
Melt butter in heavy pan.
Add onions and celery; saute until tender.
Add dry ingredients, seasoning and egg; blend well.
Add stock and mix thoroughly.
(Use less liquid when stuffing a turkey.)
Bake at 375\u00b0 for 30 to 40 minutes in a well-greased 13 x 9 x 2-inch pan.