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 and place in a 9 x 12-inch casserole and bake at 375\u00b0 for 40 minutes.
Very moist corn bread.
Grease a large pan.
Mix all ingredients.
Bake for about 30 minutes or until brown at 350\u00b0.
Makes the most moist corn bread dressing you have ever eaten.
In small skillet saute celery and onion until tender.
In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
Add broth, water and eggs.
Toss lightly until bread is thoroughly moistened.
(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
Truss and roast according to standard roasting directions.
Makes enough stuffing for one turkey (about 3 quarts of stuffing).
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.
Cook a skillet of corn bread according to directions, except add fewer eggs.
Bake.
Crumble corn bread.
Toast 4 pieces of light bread in corn bread.
Cook the celery and onion in chicken broth until tender.
Pour mixture in corn bread; mix with a fork until moist (not wet).
Add the sage and black pepper.
Eat as is, or bake and eat with chicken gravy.
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
Cook celery and onion in water in saucepan over low heat until tender; drain.
Combine with corn bread and bread crumbs in bowl. Add eggs, butter, sage, salt and enough broth to make of moist consistency.
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.
Toast bread crumbs.
In large bowl, crumble corn bread and add toasted bread crumbs.
Add onions, celery and seasonings.
Add hot broth to make a soft moist mixture.
Mix well.
Add margarine and milk; mixture should be very soft to allow for loss of moisture during baking; add more broth if necessary.
Spray 9 x 12-inch baking pan with vegetable spray.
Pour mixture in and bake at 350\u00b0 for 1 hour.
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.
Crumble corn bread into large mixing bowl.
Add bread crumbs. Saute chopped onions and celery in fat until tender.
Do not brown.
Add to crumbled bread along with giblets and eggs.
Add sage and pepper.
Blend (do not salt).
Add moisture (using broth from cooked giblets).
Dressing should be quite moist, some moisture will be lost in cooking.
Bake in covered pan at 350\u00b0 for 50 to 60 minutes.
Remove cover last 10 minutes to let brown.
Crumble bread
and
bacon together.
Cut up onion, bell pepper and tomatoes very fine.
Add
to
corn bread and bacon, mix well. Add mayonnaise
and stir until moist.
Chill before serving.
Crumble corn bread and bread.
Add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing. Place dressing in large roasting pan.
Bake at 400\u00b0 for 30 minutes, or until browned.
Stir once or twice during the first 20 minutes of baking.
Makes 12 to 14 servings.
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.
Cook celery, onion and bell pepper in water in saucepan over low heat until tender; drain.
Combine with corn bread and bread crumbs in bowl.
Add eggs, butter, sage, salt and enough broth to make moist consistency.
Spoon into greased 9 x 13-inch baking dish or pan.
Bake at 400\u00b0 for 30 minutes or until heated through, but not dry.
Yield: 10 servings or more.
Preheat oven to 425\u00b0.
Grease 8-inch skillet and place in oven to heat.
Beat egg in mixing bowl.
Add remaining ingredients, beating well.
Pour batter into prepared skillet.
Bake for 20 to 25 minutes or until golden brown.
This corn bread is very moist. Cool 5 minutes before serving.
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.