Mix jalapeno, cornbread mix, buttermilk, eggs, creamed corn, garlic, Cheddar cheese, onion and bacon drippings. Stir until moistened. Bake at 400\u00b0 for 45 to 55 minutes. Can be baked in muffin tin or iron triangular pan, 13 x 9 x 2.
Use
your
usual
recipe
for cornbread; add the cream-style corn.
Put 1/2 the cornbread into a hot, greased baking pan. Cover
with
ground
beef,
cheese,
onions and peppers. Cover with remaining cornbread mix.
Bake at 350\u00b0 for about 1 hour.
Make recipe same as for cornbread.
Mix ingredients with cornbread batter and bake at 400\u00b0.
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.
Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Preheat oven to 350 degrees.
Grease a 13 X 9 X 2 inch pan. Combine all ingredients, mix.
Pour into pan.
Bake 1 hour. Recipe can be halved easily.
Cut in squares to serve.
Brown meat and onion.
Mix cornbread according to package directions.
Add creamed corn.
Put 1/2 of the cornbread mixture in a 9 x 13 x 2-inch pan top with meat and cheese mixed together. Put remaining cornbread mix on top of meat and cheese.
Bake at 350\u00b0 for 40 minutes.
Combine cornmeal mix, eggs, buttermilk and corn. Saute ground beef; add onion and cook until onion is transparent, then drain. Pour 1/2 of the cornbread mix in a 9 x 13-inch pan that has been greased liberally. Crumble ground beef over cornbread mix and sprinkle cheese over this. Top with peppers, then rest of the cornbread mix.
Bake at 350\u00b0 for 50 minutes.
Mix corn meal, milk, eggs, salt, soda, oil and corn.
Saute ground beef until done.
Pour 1/2 of corn meal mixture into 13 x 9-inch greased pan.
Sprinkle ground beef, then jalapenos and onion, then cheese.
Pour remaining corn meal mixture over top of cheese.
Bake at 350\u00b0 for 50 minutes.
Makes single recipe.
Cook the first 4 ingredients until limp, then make cornbread mixture.
In greased 9 x 13 x 2-inch baking dish, layer 1/2 of the cornbread mix, then half meat mixture, layer 2 cups cheese over the beef layer, then make the top layer of the other half of cornbread mixture.
Bake 30 minutes in a 350\u00b0 oven or until cornbread is brown on top.
Preheat oven to 350\u00b0.
Brown meat, onion, salt, pepper and garlic.
Dice pepper.
Mix all ingredients except meat and cheese. Grease 9-inch cast-iron skillet and heat in oven.
Place 1/2 of cornbread mixture in hot skillet.
Add meat, then cheese.
Top with remaining cornbread mixture.
Bake at 350\u00b0 for 30 to 45 minutes until brown.
Combine eggs, milk and oil and beat until well blended.
Add onion, jalapeno peppers, corn and cheese and blend.
Add cornbread mix, sugar and baking powder, blending well.
Pour into well-greased hot pan and bake at 350\u00b0 for about 1 hour.
Brown hamburger and drain well.
Mix cornmeal, flour, egg, corn, peppers and onion in large bowl.
Pour 1/2 cornbread mixture into greased pan (10 x 13-inch).
Layer cornbread mixture with meat and cheese.
Pour remaining cornbread mixture on top of meat and cheese.
Bake at 350\u00b0 until done (golden brown).
Make up one recipe of cornbread and bake.
Boil 4 to 6 pieces chicken in water until tender.
Take off bone.
Save broth.
Cut up onions and celery.
Boil in small amount of water until tender or cook in microwave with small amount of water about 8 minutes or so. Beat eggs well.
Add broth to breads to soften.
Add all ingredients together.
Grease a large baking dish with butter or spray with Pam.
Bake at 350\u00b0 until brown and knife comes out clean.
Halve recipe to make smaller amount.
ides of pan).
Bake cornbread until lightly browned on top
Bake white cornbread as directed.
Crumble when cool in a 2-quart bowl.
Lightly brown 1/2 cup chopped onions, 1/2 cup diced celery, in 1/3 cup margarine or butter.
Add 2 beaten eggs, 1/2 teaspoon black pepper and 1 teaspoon poultry seasoning to the crumbled cornbread, plus the lightly browned onions and celery. Add 1 1/4 cups of chicken or turkey stock or canned consomme. Stir and pour into a well-greased (6 or 8-inch) square pan.
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Mix eggs, cornmeal, milk, oil, soda, salt and corn.
Place half of mixture in skillet or pan that has been sprayed with Pam. Top with ground beef, onions, grated cheese and jalapeno peppers. Put remaining cornbread mixture on top.
Bake 50 to 60 minutes at 375\u00b0.
Cook squash
in water until tender; reserve liquid.
Prepare cornbread mix per package directions.
Crumble half of the cornbread into a 2-quart casserole.
Mix egg, liquid, squash, pimento and peppers.
Add to crumbled cornbread.
Mix well.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.
Combine cornbread mix and sugar in a large bowl.
Add eggs, milk and oil.
Mix well.
Stir in remaining ingredients.
Pour batter into a greased baking pan.
Bake at 400\u00b0 for 40 to 50 minutes or until done.
This makes enough for a 13 x 9 x 2-inch pan.
an.
Lay the remaining jalapeno slices on top of the