ntil golden and middle of cornbread is set.
Remove and
To prepare Tex-Mex cornbread add 4 oz. can chopped
Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
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.
n large bowl.
Add cornbread, egg and sage.
Mix
Mom herself makes this sweet potato cornbread that is worth driving all
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
Sift flour, sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening; beat until just smooth.
Pour into greased pan.
Bake at 425\u00b0 for 20 to 25 minutes.
I used the cornbread recipe in 1936-1943.
At that time, there was a grist mill across Highway 30.
The man delivered the meal.
econd bowl stir together mashed sweet potatoes and eggs.
Stir
Make cornbread per package directions.
That'
nd milk to prepare the cornbread as directed on the box
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.
In a large skillet, cook sweet potatoes, onion, and celery in hot butter for 5 to 7 minutes until tender.
Spoon mixture into a large mixing bowl.
Stir in cilantro and ginger.
Add cornbread and walnuts; toss gently to coat.
Add enough chicken broth to moisten.
Can be used to stuff one 8 to 10 pound bird.
Can also be baked in a casserole dish, uncovered, in a 365 oven about 45 minutes or until heated through.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
large bowl, combine crumbled cornbread, dried white bread slices and
Peel the tomatoes and cut them into quarters.<
his.
Mix up your cornbread batter and add corn and
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.