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
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.
Heat oil in a large saucepan over medium-high heat. Cook onion, beef, garlic and spices, stirring, until beef is browned. Add kidney beans, tomatoes, beef stock, 1 cup water and sugar. Bring to a boil then reduce heat and simmer for 30 mins, stirring occasionally. Season to taste.
Meanwhile, to make the cornbread dumplings, combine flour, polenta and cheese in a medium bowl. Stir in corn, egg and milk. Roll level tablespoons of mixture into balls and place on top of chili. Cook, covered, for 15 mins, or until dumplings are cooked through.
br>For the dumplings, place polenta, flour, baking powder and butter
00b0F. For the cornbread, combine flour and polenta in a bowl. Cut
Ragu Recipe Contest Entry.
Pre-heat
oistened.
Pour the cornbread batter into the pan and
Prepare Polenta:
In a 3 quart
Preheat oven to 400\u00b0F. Grease an 8 inch cake pan. Heat a frying pan over high heat, add bacon and cook for 5 mins, or until golden and crisp. Set aside. Add spring onion, corn and jalapenos.
Meanwhile, combine polenta, flour, baking soda and baking powder in a bowl. Whisk buttermilk, egg and butter together then add to polenta mixture. Add bacon and corn mixture and stir until just combined.
Transfer to prepared pan and level surface. Bake for 20 mins, or until golden. Let cool for 5 mins in pan then cut into wedges. Serve warm.