Cook corn bread the night before and leave out along with bread slices to dry out.
Add spring onions and cook for 1 min. Add sesame oil
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.
owl and leave to stand for 1 min. Preheat the oven
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
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.
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.
Pour the stock and 4 cups of water into a large saucepan and bring to a boil over high heat. Add the carrot, chicken, noodles, sweet corn and soy sauce.
Return the soup to a boil, then reduce the heat to medium and cook for 5 mins, until the chicken is cooked through and the noodles are tender.
Ladle the soup into serving bowls. Sprinkle with chives and serve.
Bring the rice and 1 cup salted water to a boil, cover and cook over low heat for 20 mins. Drain and allow to cool.
Mix the vinegar, mustard, honey and garlic. Gradually whisk in the olive oil. Season with salt and black pepper. Stir in the parsley and chives.
Mix the rice, sweet corn, beans, tomatoes and onion. Drizzle with the dressing. Transfer to serving plates and sprinkle with the feta.
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.
Bake corn bread; let cool.
Break or crumble into small pieces.
Add the remaining ingredients, along with small amount of pickle juice, just to dampen.
Top with bacon bits.
Mix mayonnaise and pickle juice.
Layer corn bread (crumbled) and vegetables.
Pour dressing over layers.
Store in refrigerator.
RANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven to 400\u00b0F for sheet
Prepare corn bread according to directions. Cool. Crumble into very small pieces. Cook bacon, drain and crumble or chop.
In a large glass bowl, layer half of the corn bread.
Top with half of the pickle relish, juice, tomatoes, pepper, onion, bacon and 1/2 cup mayonnaise. Repeat layers, reserving small amount of tomatoes and bacon for garnish.
Refrigerate and serve chilled.
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.
Prepare corn bread according to package directions.
Mix the last 3 ingredients.
Put 1/2 of the corn bread crumbs in a bowl; add chopped pepper as first layer.
Put two of the chopped tomatoes next, then add layer of onions.
Spread the other two tomatoes.
Add the bacon.
Next, put the mayonnaise on top of the bacon.
Spread remaining 1/2 of the corn bread crumbs on top and refrigerate.
It will keep in refrigerator for 1 week.
Crumble 1 to 1 1/2 cups corn bread into a big salad bowl.
In another bowl, combine tomatoes, pepper, onion, pickles and bacon. Spoon half of vegetable mixture over corn bread. Stir together the mayonnaise and pickle juice in small bowl. Spread half of this dressing over the vegetables in big bowl. Repeat layering remaining corn bread, vegetables and dressing. Cover tightly and chill 2 to 3 hours before serving.
Makes 6 to 8 servings.
Crumble half the corn bread in a large salad bowl; combine tomatoes, pepper, onions, pickles and bacon.
Spoon 1/2 of the vegetable mixture over the corn bread.
Stir together the mayonnaise and pickle juice in a small bowl.
Spread 1/2 of this dressing over the vegetables in big bowl.
Repeat the layering with the remaining corn bread, vegetables and dressing.
Garnish as desired.
Cover tightly and chill 2 to 3 hours.
Yields 6 to 8 servings.
Brown ground beef; drain and add picante sauce and corn (also add Ranch Style beans). Mix and place in baking dish.
Top with grated cheese.
Pour prepared corn bread mix on top and bake at 400\u00b0 for 20 to 30 minutes. Serve with salad.
Saute meat and onion together until meat turns white.
Pour over fat drippings.
Grease skillet as for regular corn bread. Heat and sprinkle with dry corn meal.