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.
Preheat oven according to corn bread instructions. Brown the ground beef; drain. In a 13 x 9-inch pan, layer the ground beef, beans and stewed
tomatoes. Cover with corn bread batter and bake until the corn bread is done. Serve topped with shredded cheese.
Cook corn bread the night before and leave out along with bread slices to dry out.
Mix undrained whole kernel corn, cream-style corn, eggs, corn bread mix and sour cream in a bowl.
Stir in butter and add salt and pepper.
Spoon into 10 x 10-inch baking dish.
Bake at 350\u00b0 for 30 minutes.
Sprinkle with cheese; bake for 15 minutes longer.
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.
Preheat oven to 425\u00b0.
Mix flour with corn meal, sugar, salt and baking powder.
Mix eggs, milk and shortening.
Mix with dry ingredients until smooth.
Pour into a 9 x 9 x 2-inch pan or a 10-inch skillet.
Bake for 20 to 25 minutes.
Heat
oven
to\t425\u00b0.
Heat
oil
in skillet until hot. Measure corn meal into bowl and add buttermilk.
Next, add hot oil or
shortening,
stirring\tthe
mixture at the same time. Pour batter into hot skillet and bake for 15 to 20 minutes.
Toast day old light bread.
Corn bread, light bread, onion and celery are chopped in a food processor.
Add sage to these ingredients.
Add salt and pepper.
Place in sealable container and place in refrigerator overnight.
When ready to cook, add eggs, melted margarine and stock.
Mixture should be soupy.
(Cake batter consistency.)
This is the secret of good dressing.
It will cook dry.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.
Whisk milk, polenta, butter, corn flour, egg whites, and baking
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.
Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
Put butter into a 9-inch square baking dish.
Melt butter in preheated oven, 2 to 3 minutes.
Pour corn bread batter into the baking dish over melted butter.
Bake in preheated oven until golden brown, about 35 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
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 together cream-style corn, milk, chopped onion and green pepper.
Separate egg yolks from whites.
Beat whites until stiff. Add seasoned bread crumbs to mixture until it thickens.
Add butter (3 to 4 Tbsp.) and add yolk.
Mix together well.
Fold in egg whites.
Sprinkle bread crumbs on top.
Bake at 325\u00b0 or 350\u00b0 until top is brown, approximately 45 minutes.
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.
Stir in oil, creamed corn and eggs into a 21 x 21 x 5-inch pan.
Mix together and then add corn bread mix.
Bake at 375\u00b0 until golden brown.
Mix corn bread mix according to directions.
Add cream-style corn.
Scramble and drain hamburger, sausage and onion.
Mix mushroom soup and water together well.
Mix one box of corn bread mix according to box directions. Place in casserole dish.
Cover mixture with sliced peppers.
Pour one can of sweet cream-style corn on top of mixture.
Grate cheese and pour over mixture.
Mix second box of corn bread mix and pour over mixture.
Bake in oven until golden brown.
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.