Mamas Cornbread Casserole Food

MAMA'S CORNBREAD AND CHICKEN CASSEROLE - DEE DEE'S

Steps:

• 1. Preheat ovent to 325 degrees.
• 2. Cook (boil) chicken breasts until done; save 1 cup broth. (For added flavor, I added 1/2 cup of chopped celery, 1/2 cup chopped onion and 3 chicken bouilon cubes to this broth) Freeze remaining broth to use in other dishes.
• 3. Remove chicken from broth and cool enough to handle. Pull chicken off bones; cut in bite size pieces; set aside.
• 4. In the mean time, bake your favorite cornbread. After baking cornbread, let cool. Crumble up corn bread fine and pour melted margarine over corn bread. Mix well; set aside. NOTE 2: if cornbread is warm just add butter that is at room temperature to the warm crumbs and stir to combine. NOTE 2: I made a 10-inch skillet of cornbread and took out 2 slices to serve with our meal.
• 5. To the cut up chicken add 1 cup chicken broth and both cans of soup. NOTE: If you don't have cream of celery, use 2 cans of cream of chicken.
• 6. In a greased casserole dish place a little more than half (I used about 2/3's of this mixture) of the corn bread mixture; spoon meat mixture on top of cornbread mixture. Add boiled eggs if desired, and top with remaining corn bread mixture.
• 7. Bake at 325 degrees until bubbly. Ovens vary so start watching around 30 to 35 minutes. It took my dish 45 minutes. The last 2 minutes I turned the broiler on to give the top of casserole a toasty finish.
• 8. NOTE: I served mashed potatoes with Lynn Socko's https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy, peas I canned this summer and a slice of cornbread...YUM!

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

MAMA'S CORNBREAD CASSEROLE

Steps:

• Mix eggs, butter, sour cream, and cornbread mix together.
• Pour in both cans of corn.
• Stir in half the cheese.
• Pour into a baking pan or casserole dish.
• Bake at 350F for 30 minutes.
• Remove from the oven and sprinkle the remaining cheese on top.
• Bake until the cheese has melted and the center of the casserole is solid.

MAMA'S CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

CHILI CORNBREAD CASSEROLE

Steps:

• In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
• Sprinkle the shredded cheese evenly over the chili mixture.
• Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
• Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.