To prepare Tex-Mex cornbread add 4 oz. can chopped
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
In the bottom of a large glass bowl, place cornbread cubes.
Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
Spread ranch dressing evenly over cheese.
Cover, and refrigerate for at least 2 hours.
Garnish with fresh parsley, if desired.
side.
Combine bread and cornbread into a large bowl. Pour
large bowl, combine crumbled cornbread, dried white bread slices and
Preheat oven to 350\u00b0F. Prepare cornbread mix according to package directions. Let cool completely then crumble into a large bowl. Add toast and crackers. Set aside.
Melt butter in large skillet over medium heat. Add celery and onion, cover and cook until tender, about 5-10 mins. Add to cornbread mixture along with stock, sage and seasoning mix. Season. Add eggs and mix until combined. Transfer to a greased baking pan and bake until cooked through, about 45-60 mins.
Preheat oven to 350.
Crumble cornbread into a baking dish.
Mix in veggies and meat with hands (or spoon/fork)
Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
Bake for 15 minutes or until golden brown.
Cook onions and celery in small amount of water.
Crumble cornbread and bread together with fingers.
Add cooked rice.
Add celery, onions, apples, salt, pepper and poultry seasoning.
Add enough turkey stock or chicken broth to make a drop (sloppy) batter.
Add well beaten eggs.
Pour into a well greased 9 x 13-inch pan or baking dish.
Bake at 350\u00b0 for 1 hour till brown.
ield: 24 servings.
This recipe may be cut in half
Mix all ingredients as you would a tossed salad.
Sprinkle with crumbled bacon.
Serves 6 to 8.
Recipe can easily be halved. Especially good with a vegetable soup or your favorite pot of beans.
Make cornbread using 2 cups meal according to directions on cornmeal package.
Using large bowl, layer cornbread, bacon, onions, peppers and tomatoes.
Sprinkle with salt, pepper and sweet pickles.
Make as many layers as possible.
Combine mayonnaise, pickle juice and sugar.
Blend well and drizzle over salad.
Toss lightly before serving.
Will keep several days.
Combine first 5 ingredients, and mix well with a wire whisk. Cover and chill an hour or more.
Cook ham in peanut oil in a skillet over medium high heat, stirring constantly, until browned. Drain on paper towels. Let Cool.
Combine lettuce and pecans in a large bowl, add dressing, tossing gently. Put ham strips on top and sprinkle with Honeyed Cornbread Croutons.
In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
In a large bowl combine the remaining ingredients, tossing well.
Add the dressing mix to the cornbread mixture just before serving.
Enjoy.
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
Crumble cornbread and mix with chopped vegetables.
Mix remaining ingredients and stir into salad prior to serving.
Combine salad dressing mix, sour cream and mayonnaise.
Combine green pepper, onion and tomatoes.
Layer cornbread, pinto beans, vegetables, corn, dressing, cheese and bacon, making 2 layers.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
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.
rumble cornbread and set aside.
If making your own salad dressing
Cool bread and then break coarsely.
Mix together onions, tomatoes, peppers, eggs and bacon.
Add mayo, then cornbread, trying not to break cornbread too much.