2 Boxes Jiffy Cornbread Mix
⅔ Cup Milk
¾ lb Ground Beef
3 Stalks Celery, chopped
1 lb Green Beans, stems removed and cut into 1-2 inch pieces
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Beef Broth
1 Cups Peas
Salt & Pepper
Preheat oven to 375°F.
Whisk together cornbread mix, eggs, and milk together in a large bowl. Set aside.
Brown beef in a large oven-proof skillet over medium/high heat. Add celery and green beans. Cook until softened, about 5 minutes.
Move the veggies and meat to the sides of the pan and melt the butter in the middle. Whisk in the flour and cook for 1 minute. Whisk in broth, bring to a bubble and let thicken. Stir in peas and season with salt and pepper.
Spoon the cornbread batter onto the top of the meat and veggie mixture. Bake until browned, about 20 minutes.
Yield: 6 Servings
Corndog casserole tastes just as delicious as a corndog! Chloe, who is 4 years old said “I like this kind of dinner mom!”.
1 Package Hot Dogs, cut up however you prefer
2 (8.5 oz) Boxes Cornbread Mix (Jiffy brand)
2 Cups Shredded Cheddar Cheese
2/3 Cup Milk
Preheat oven to 350°F
Heat a skillet over medium/high heat and saute the hot dogs until lightly browned.
Whisk together cornbread mix, milk and eggs in a large bowl. Stir in cheese and hot dogs.
Pour into a lightly greased casserole dish. Bake until golden brown, about 20-25 minutes.
Note: Cut the hot dogs into small pieces if feeding to young children.
Yield: About 6 Servings
-Recipe from The View From 510–
This Tamale Pie is easy to make and delicious. I had cooked the chicken the day before, so all I had to do was assemble the pie and throw it in the oven.
1/3 Cup Milk
1 1/2 Tablespoons Taco Seasoning
1/4 teaspoon Ground Red Pepper
14 3/4 oz Can Cream-Style Corn
1 (8.5 oz) Box Cornbread Mix (Jiffy Brand)
4 oz Can Diced Green Chilies, drained
1 Cup Enchilada Sauce
2 Cups Cooked Chicken, shredded
3/4 Cup Monterey Jack Cheese
Preheat oven to 400°F.
Stir together milk, egg, 1/2 Tablespoon taco seasoning, ground red pepper, corn, cornbread mix and green chilies in a large bowl until moistened. Spray a pie pan with non-stick cooking spray and pour cornbread batter in the pie pan. Bake until golden brown, about 25-30 minutes.
Toss the shredded chicken with 1 Tablespoon taco seasoning.
After baking the cornbread, poke with a fork all over the top. Pour on the enchilada sauce. Top with chicken and cheese. Bake until the cheese is melted and chicken is hot, about 15 minutes. Let rest at least 5 minutes before serving and top with cilantro.
Yield: 8 Servings
-Adapted slightly from Pinch of Yum–
This cornbread recipe is from the Mexican Pizza recipe I posted a few months ago, just without anything on top of it. It’s a great way to stretch a buck and add an extra veggie to your dinner.
2 Boxes Corn Muffin Mix (8.5oz each), Jiffy brand is my favorite
4 Tablespoons Melted Butter
1½ Cups Milk
1 Cup Frozen Corn Kernels
Extra-Virgin Olive Oil Or Canola oil for greasing the pan
Preheat oven to 400°F. Grease a 12 inch non-stick pan with the oil. Make sure your pan has an oven proof handle or wrap it a couple times with foil.
Mix together the corn muffin mix, eggs, butter, milk and corn kernels in a large bowl. Pour into the prepared pan and bake until browned on top, about 20-25 minutes.
This could also be made in a casserole dish, although the cooking time may need to be adjusted.