In a castiron skillet, cook the bacon on medium heat until crisp; reserve fat. Set aside to cool.
In same pan, fry the cornbread slices or cubes until golden brown on all sides.
Place fried cornbread on a plate and crumble the bacon on top.
Pour some warm maple syrup on top. Watch another episode of Land of the Lost.
Preheat oven to 425 for cornbread.
Place stick of butter
Pour
cornbread batter into skillet or on a griddle and make pancake or fritter like fried cornbread.
Place cornbread on plate.
Top
with chili, shredded cheese, lettuce, chopped onions and olives.
Slice cornbread in half, placing the baked sides up on a plate.
Heat pan on medium, pouring or dropping oil or lard in once it's hot.
Fry each piece on baked side first.
Flip, fry on other side.
Serve with warmed maple syrup.
Make two recipes of cornbread according to the mix directions (
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.
large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
b>cornbread mix according to package directions, adding 1/2 of french fried
picier chili.
TO MAKE CORNBREAD TOPPING: In a bowl, combine
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
In large baking pan, break biscuits and cornbread into small bits.
Add baking powder and poultry seasoning.
Simmer celery and onion in chicken broth for 30 minutes.
Add to dry ingredients. Add cooked sausage to mixture.
Using mixture of 1/2 turkey broth and 1/2 water, add to mixture until moist consistency.
Add salt and pepper.
Taste and add seasonings, as needed.
Bake at 425\u00b0 for 1 hour.
Make cornbread according to directions.
Crumble most of the cornbread in a 9 inch x 13 inch dish.
(Save some for the topping.)
Layer vegetables in order given above.
Then layer most of the bacon, saving some for top.\tMix mayonnaise, sugar, and salad cubes.
Spread on top
of dish.
Then sprinkle with remaining crumbled cornbread and bacon.
------------For Yellow Cornbread-------------.
Heat a well-greased
Bake at 325\u00b0 for 40 minutes.
Makes 2 recipes for 20 or more people.
Combine dry ingredients, adding just enough boiling water to form a fairly stiff dough.
To fry, heat a little oil in a skillet.
Take a heaping tablespoon of dough and place in skillet. Pat down with back of spoon so it can be turned over and fried on the top side.
If the last few spoons of the cornbread get a little dry, add just a drip or two more water.
Brown on both sides and serve immediately.
Preheat oven according to cornbread package. Grease casserole dish (I
Mix well and drop by spoonful into hot fat about 1/4 inch deep in frying pan.
If you like your cornbread to be fried lacy, add more water to make a thinner batter and have the pan hot.
Fry, turning to allow both sides to brown.
Chop tomatoes, peppers, fried bacon and onions. Add salt and pepper. Mix with Miracle Whip.
Crumble cornbread in 9 x 13-inch pan. Spread pinto beans over cornbread.
Layer lettuce, tomato, onions, pepper, pickles and bacon.
Combine mayonnaise and pickle juice until smooth.
Pour over salad.