Mix the ingredients together and pour into casserole dish. Bake at 350\u00b0 for 40 to 45 minutes or until toothpick inserted comes out clean.
This can also be called Spoon Corn Bread Pudding.
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.
Cook corn bread the night before and leave out along with bread slices to dry out.
In skillet brown ground beef.
Drain.
Stir in taco seasonings, water, corn, green pepper and tomato sauce.
Pour into 2-quart casserole dish.
In separate bowl, prepare corn bread mix according to box directions, except add 1/2 can French fried onions.
Spoon corn bread mixture around outer edge of casserole. Bake, uncovered, at 400\u00b0 for 20 minutes.
Top corn bread with cheese and remaining onions.
Bake 2 or 3 minutes more.
Serves 6.
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.
ith cooking spray.
Arrange corn tortilla pieces in the bottom
Preheat oven according to Jiffy mix.
Mix according to Jiffy directions.
Place the butter or margarine in a baking pan and set in the preheated oven.
Let butter or margarine melt.
When melted, make sure the entire pan is covered with melted butter. Pour the excess butter or margarine into the corn bread mixture and stir until mixed in.
Pour mixture in the baking pan and cook according to Jiffy directions.
Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes.
(If using canned Ro-Tel, drain before emptying contents.)
Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn.
Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350\u00b0.
Watch to see when edges turn lightly brown and it looks done.
Sprinkle remaining cheese on top of corn bread while hot.
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.
Bake corn bread and cool.
Crumble in a 2-quart dish.
Slice and dice rest of recipe. Mix together and refrigerate.
First brown hamburger meat in skillet, adding onion, pepper and salt. After browning, drain grease. Let cool for about ten minutes.
Then in a bowl, mix Jiffy corn bread mix, adding milk, creamed corn and pimento.
Stir in all ingredients. Then take a 5 x 12 baking pan; sprinkle ground meat at the bottom, then pour corn bread mix on top. Then lay slices of Velveeta cheese on top. Place in a 375\u00b0 oven for 30 minutes. Cook until brown. After baking, let the dish cool for 30 minutes, then cut into squares and serve.
Mix and cook Jiffy mix as directed on box.
Cool corn bread, then crumble.
Mix all the other ingredients real well with the corn bread.
Let stand 30 to 45 minutes and then serve.
Prepare Jiffy corn bread mix according to package directions. Crumble corn bread in casserole dish.
Chop onion, bell pepper and tomatoes.
Sprinkle these over crumbled corn bread.
Then add salad pickles and pour juice over all ingredients.
Spread mayonnaise on top of all.
Top with grated cheese and bacon bits to taste.
Brown beef with onions; drain.
Prepare Jiffy mix according to the package.
Place 1/2 of the corn bread mixture on the bottom of the 9 x 13-inch pan.
Layer ground beef, chilies, creamed corn and grated cheese.
Top with remaining corn bread mixture and cover with cheese.
Bake at 350\u00b0 for 1 hour.
Test by inserting a knife in center.
If clean when removed, it's done.
Bake Jiffy mix as directed on box.
Crumble baked corn bread into bottom of pan or dish.
Pour beans on top of bread.
Slice onions, pepper and tomato on top of beans.
Mix mayonnaise and pickle juice together; pour on top.
Sprinkle cheese on top.
Chill and serve.
Mix corn bread according to box directions.
Add corn.
Brown ground beef with onion in skillet.
Pour off grease.
In a pan larger than 9 x 13-inches, layer half of corn bread mix, hamburger mix, Cheddar cheese, picante sauce and the rest of the corn bread mix.
Bake at 425\u00b0 for 35 to 40 minutes.
Serves 16.
Mix one box of corn bread mix according to box directions. Place in casserole dish.
Cover mixture with sliced peppers.
Pour one can of sweet cream-style corn on top of mixture.
Grate cheese and pour over mixture.
Mix second box of corn bread mix and pour over mixture.
Bake in oven until golden brown.
Bake corn bread as directed on package.
Cool and crumble into large bowl.
Add bread cubes and set aside.
Cook sausage with sage until meat is done.
Drain and discard grease.
Saute celery and onions and add to sausage mixture.
Add eggs and chicken broth to combined breads.
Toss lightly.
For more moist stuffing, add 1/4 cup water.
Lightly spoon stuffing into turkey.
Bake as directed.
Place remaining stuffing in a 1 to 1 1/2-quart casserole.
Cover.
Bake 35 to 40 minutes.
Makes 12 cups.
Mix all ingredients together, except the butter.
Melt butter or margarine in a pan and pour the corn bread mixture over butter. Bake at 375\u00b0 for 45 minutes or until brown.
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.