f chicken with one teaspoon Old Bay seasoning and set aside
To prepare Tex-Mex cornbread add 4 oz. can chopped
Make cornbread per package directions.
That'
nd milk to prepare the cornbread as directed on the box
In a skillet, saute celery and onion in butter until tender. Place in large bowl with cornbread, crumbs, sage and poultry seasoning.
Combine eggs, chicken broth and cornbread mixture, stirring gently to mix.
Mix basic cornbread dry ingredients according to recipe.
Add cheese, jalapenos and onions to dry ingredients.
Mix well.
Add wet ingredients.
Stir well.
Mixture will be thick and chunky. Bake at 425\u00b0 for 15 minutes.
Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
large bowl, combine crumbled cornbread, dried white bread slices and
Bake your cornbread at 450\u00b0 until golden brown.
Cool your cornbread, then crumble into large mixing bowl.
Chop green peppers, green onions, cucumbers and tomatoes; mix all the ingredients together and pour dressing over top; stir well and chill.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
his.
Mix up your cornbread batter and add corn and
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl
Brown the following: ground chuck, onion and bell pepper. Add taco seasoning. Pour 1/2 of cornbread mixture into prepared skillet. Pour ground beef mixture in center and spread to edges. Top with grated Cheddar cheese. Cover completely with remaining cornbread mixture. Bake until set. Serve with dollop of sour cream if desired.
Crumble cornbread and layer in pan with kidney beans and any raw vegetables that you like, onions, green peppers, cucumbers, cauliflower, peas, corn, etc.
Top with cheese.
Mix pickle juice and mayonnaise until thin.
Pour over top of layers.
Cover and refrigerate overnight.
ool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock
o 350\u00b0F.
Spread cornbread cubes evenly on a baking
Cook sausage in large skillet until browned; remove with slotted spoon& drain.
Saute onion& celery in remaining sausage drippings until tender.
Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
Moisten with chicken broth.
Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.