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
In skillet brown ground beef.
Drain.
Stir in taco seasonings, water, corn, green pepper and tomato sauce.
Pour into 2-quart casserole dish.
In separate bowl, prepare corn bread mix according to box directions, except add 1/2 can French fried onions.
Spoon corn bread mixture around outer edge of casserole. Bake, uncovered, at 400\u00b0 for 20 minutes.
Top corn bread with cheese and remaining onions.
Bake 2 or 3 minutes more.
Serves 6.
First brown hamburger meat in skillet, adding onion, pepper and salt. After browning, drain grease. Let cool for about ten minutes.
Then in a bowl, mix Jiffy corn bread mix, adding milk, creamed corn and pimento.
Stir in all ingredients. Then take a 5 x 12 baking pan; sprinkle ground meat at the bottom, then pour corn bread mix on top. Then lay slices of Velveeta cheese on top. Place in a 375\u00b0 oven for 30 minutes. Cook until brown. After baking, let the dish cool for 30 minutes, then cut into squares and serve.
Mix corn bread according to box directions.
Add corn.
Brown ground beef with onion in skillet.
Pour off grease.
In a pan larger than 9 x 13-inches, layer half of corn bread mix, hamburger mix, Cheddar cheese, picante sauce and the rest of the corn bread mix.
Bake at 425\u00b0 for 35 to 40 minutes.
Serves 16.
Mix corn bread.
If you desire onion, place in corn bread and bake.
Tear up in pieces.
Mix remaining ingredients and put in corn bread.
Mix lightly in order not to bust or tear up oysters. Bake at about 400\u00b0 in oven for about 30 minutes or until done.
In large pan, crumble corn bread to coarse pieces. Drain beans; spread over corn bread. Spread tomatoes, pepper, onion and pickles over corn bread. Mix mayonnaise and pickle juice. Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.
Take 1 pound ground meat and cook it for about 10 minutes. Take 2 cans corn and put over ground meat.
Cook until warm.
Take corn bread mix and mix it with a little water and 1 egg; stir. Take half of corn bread mix and spread it in the pan.
Take corn and meat and put it on top of corn bread mix.
Spread it around and take the other half of corn bread mix and spread on top of meat and corn.
Cook for about 30 to 40 minutes at 375\u00b0.
Brown beef with peppers and onions in a skillet.
Mix corn bread according to directions on box.
Add can of corn.
Mix together.
Heat large skillet or iron fry pan, oiled, in a 400\u00b0 oven until hot.
Put in meat mixture, then a layer of the cheese and then top off with corn bread mixture.
Bake as directed on corn bread package.
Cut into wedges and serve.
This serves 6 to 8. Good with tossed salad and pinto beans.
Toast bread crumbs.
In large bowl, crumble corn bread and add toasted bread crumbs.
Add onions, celery and seasonings.
Add hot broth to make a soft moist mixture.
Mix well.
Add margarine and milk; mixture should be very soft to allow for loss of moisture during baking; add more broth if necessary.
Spray 9 x 12-inch baking pan with vegetable spray.
Pour mixture in and bake at 350\u00b0 for 1 hour.
Beat the eggs and corn bread mix and the corn.
Brown sausage in skillet.
In a large skillet, pour half the corn bread mixture and put the sausage over it.
Place chopped peppers over sausage and the cheese over this.
Put the rest of the corn bread mixture on top, covering the sausage mixture.
Bake at 350\u00b0 for about 30 minutes.
Saute celery, onion and bell pepper in butter or margarine. Mix corn bread in stock and soup.
Beat eggs slightly.
Add milk and pepper.
Add to bread mixture, then add chopped celery, poultry seasoning, bell pepper and chopped onion.
Bake in a well-greased pan at 375\u00b0 for 30 to 40 minutes, or use for stuffing bird.
Mix corn bread according to directions.
Add with cheese, chilies and pimentos.
Bake according to package directions.
Let cool.
In large bowl, crumble corn bread.
Add remaining ingredients.
Use enough mayonnaise for moisture.
Serve cold!
Excluding eggs, cook corn bread according to package directions.
After done, place cooked corn bread in large bowl. Add remaining ingredients.
Mix well.
Mixture should be loose. Place mix in baking dish.
Bake for 20 minutes or until firm and brown in oven at 350\u00b0.
Serve with favorite meat dish.
If desired, serve favorite gravy over dressing.
Beat eggs lightly in medium bowl, stir in corn bread mix, add corn, milk, and margarine.
Grease an 6 c. casserole dish with oil.
Place 1/2 of corn bread mixture in dish.
Add cheese, green chilies, and remaining corn mixture.
Bake at 350 degrees for 45 minutes.
Brown meat with onions in skillet.
Add tomatoes and chilies, beans and salt.
Put in 2-quart oblong casserole.
Make corn bread according to directions on package.
Pour corn bread mix over meat and beans mix.
Bake at 350\u00b0 for about 35 minutes.
Makes about 6 servings.
(This is better the next time it is warmed over.)
Mix corns (drain regular corn), butter, corn bread, egg, sour cream and onion. Bake at 375\u00b0 for 1 hour greased casserole.
Bake your favorite corn bread. Let cool. Hull out center and crumble in small glass dish. (Save crust for use at another time.) Mix onion, green pepper, cuke and kidney beans (undrained). Sprinkle over corn bread. Pour dressing over vegetables. Sprinkle with shredded cheese. Chill and serve.
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.
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.