2 oiled or foil-lined muffin tins.
Bake for 20
nch pan.
Combine the cornbread muffin mix, eggs and milk, stir
In large bowl combine cornbread muffin mix, beaten eggs, cottage cheese, thawed broccoli, chopped onion and garlic powder. Mix well.
Add melted margarine and mix.
Pour into a 9 x 13 x 2-inch baking dish.
Bake at 400\u00b0 for 30 minutes or until golden brown.
ntil golden and middle of cornbread is set.
Remove and
Lightly grease a 13\"X9\" pan.
Preheat your oven to 375 F degrees.
Beat eggs until light, then add the oil and the salt.
Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
Pour mixture into the prepared pan and place in the oven.
Bake for 35 minutes.
Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
CORNBREAD:
(Make 1 day in
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Crumble cornbread 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.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Saute seasonings; add pork sausage and cook until seasonings are tender and pork is cooked.
Add chicken and cook about 10 minutes more.
Crumble cornbread in a large bowl and mix with bread.
Add chicken mixture and mix well.
Add enough chicken broth to make mixture very moist.
It will dry out during baking. Put in a baking dish and bake at 325 degrees for about 1 hour.
Mix cornbread batter as usual and add 1 heaping tablespoonful mayonnaise.
Makes cornbread very moist.
ooking spray. (I used a muffin pan.).
In a medium
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Cook cornbread.
Crumble to make 4 cups.
Boil and debone 1 large hen.
Add 1 large box Stove Top dressing according to directions, using broth instead of water and add to other dressing mix. Be sure it is very moist.
Bake at 350\u00b0 until all vegetables are well done.
If dry before done, add extra broth.
To prepare Tex-Mex cornbread add 4 oz. can chopped
our hands, loosely crumble the moist cornbread and mix all three to
owl, stir to combine the cornbread muffin mix, eggs, milk, cream style
Blend eggs, margarine, sour cream and corn.
Add salt and muffin mix.
Pour into greased 9 x 12-inch pan.
Bake at 350\u00b0 for 45 minutes.
This is best when served hot.
Mix cornbread mix and oleo together and set aside.
Mix remaining ingredients.
Mix together cornbread mix with all ingredients and bake in greased 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
Bake cornbread mix according to package directions,