Beat the eggs and corn bread mix and the corn.
Brown sausage in skillet.
In a large skillet, pour half the corn bread mixture and put the sausage over it.
Place chopped peppers over sausage and the cheese over this.
Put the rest of the corn bread mixture on top, covering the sausage mixture.
Bake at 350\u00b0 for about 30 minutes.
Cook corn bread the night before and leave out along with bread slices to dry out.
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.
Mix with enough milk to a good corn bread texture. Pour in greased pan and bake until done at 350\u00b0, approximately 20 to 25 minutes.
Crumble corn bread; add salt, pepper, onion, tomatoes, green pepper, celery and bacon.
Add only enough dressing to moisten. This recipe is good with most everything, but especially good with beans and vegetables.
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Mix corn bread.
If you desire onion, place in corn bread and bake.
Tear up in pieces.
Mix remaining ingredients and put in corn bread.
Mix lightly in order not to bust or tear up oysters. Bake at about 400\u00b0 in oven for about 30 minutes or until done.
In skillet, cook the beef, onion and garlic until meat is brown.
Drain off fat.
Stir in catsup and salt.
Set aside.
In bowl prepare corn bread mix according to package directions (or prepare your own recipe).
Spread half of the batter in a greased 8 x 8 x 2-inch baking pan.
Spoon beef mixture over batter in pan. Sprinkle with cheese.
Spread remaining batter over cheese.
Bake, uncovered, at 350\u00b0 until corn bread is done, 30 to 35 minutes.
Let stand 5 minutes before cutting.
Brown beef with peppers and onions in a skillet.
Mix corn bread according to directions on box.
Add can of corn.
Mix together.
Heat large skillet or iron fry pan, oiled, in a 400\u00b0 oven until hot.
Put in meat mixture, then a layer of the cheese and then top off with corn bread mixture.
Bake as directed on corn bread package.
Cut into wedges and serve.
This serves 6 to 8. Good with tossed salad and pinto beans.
Toast day old light bread.
Corn bread, light bread, onion and celery are chopped in a food processor.
Add sage to these ingredients.
Add salt and pepper.
Place in sealable container and place in refrigerator overnight.
When ready to cook, add eggs, melted margarine and stock.
Mixture should be soupy.
(Cake batter consistency.)
This is the secret of good dressing.
It will cook dry.
Brown meat and onion in a large skillet.
Add rest of ingredients.
Turn into a greased casserole dish and top with corn bread mixture.
Bake at 350\u00b0 for 20 minutes or until bread is done.
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.
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.
Prepare corn bread mix as it says on package; allow to cool. Crumble corn bread and add onion, bell pepper and tomatoes.
Toss these ingredients.
Mix mayonnaise and mustard.
Pour over corn bread mixture and stir until mayonnaise is mixed in well. Refrigerate and eat.
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.
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.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
Make corn bread the day before.
Put all your giblets in to boil with green onions.
While boiling and it gets tender, put bread in a pan you can bake in.
Pour all in one place, then put more green onions and 3 or 4 raw eggs.
Stir good.
Put in the milk and stir.
Bake long enough for eggs to cook, then serve.
Chop onions, peppers and tomatoes.
Add corn, mayonnaise, salt and pepper.
Mix into crumbled corn bread.