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.
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.
Make each corn bread mix according to directions on box.
Pour half of bread mixture in a buttered 9 x 13-inch cake pan.
Arrange American cheese slices over top of corn bread mixture, enough to cover.
Sprinkle green chilies over cheese.
Pour rest of corn bread mixture on top of chilies and cheese.
Bake according to directions on box.
Mix corn bread mix according to directions.
Add cream-style corn.
Scramble and drain hamburger, sausage and onion.
Mix mushroom soup and water together well.
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
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.
Prepare corn bread as directed; break up.
In a large bowl, mix onions, celery, corn, cheeses and mayonnaise.
Chill.
Mix corn bread mix.
Add the corn and mix together.
Brown ground chuck, then add it to the mix.
Add the cheese and pour into the bread pan.
Preheat oven to 350\u00b0 and bake for 30 minutes.
In large bowl, mix corn bread mix, cheese, onion, peppers, juice and garlic.
Add eggs, one at a time, beating well after each addition.
Add oil, salt, milk and corn.
Mix together well. Pour batter into a slightly greased 9 x 13-inch or 9-inch pan; bake at 375\u00b0 for 30 to 45 minutes or until golden brown.
Serves 12.
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.
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.
Chop onions, peppers and tomatoes.
Add corn, mayonnaise, salt and pepper.
Mix into crumbled corn bread.
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.
Cut butter into small pieces, mix with corn bread and bread crumbs.
Melt fat, add celery and onions.
Cook 5 minutes; add to crumb mixture.
Add green pepper and seasonings, mix thoroughly. Add well beaten eggs; sprinkle water over surface, stirring lightly until dressing is of desired moistness.
Stuff lightly into neck region and body cavity of the bird.
This recipe will yield enough stuffing for a 12 pound turkey.
Cover breast with foil until 1 hour before roasting ends.
In skillet, cook ground beef, onion and garlic until meat is browned; drain off fat.
Stir in catsup and 3/4 teaspoon salt.
In bowl, prepare corn bread mix according to package directions. Spread half of the batter in a greased 8 x 8 x 12-inch baking pan. Spoon meat mixture over batter in pan; sprinkle with cheese. Spread remaining batter over cheese.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes.
Let stand 5 minutes.
Serve topped with Mexican salsa.