Type what you have

Ingredients

• ✓ cornbread mix
• egg
• broccoli
• onion
• cottage cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
2. 2 Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes.

By Rory

Ingredients

• ✓ cornbread mix
• margarine
• corn
• creamed corn

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.
3. 3 Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

By Jessica

Ingredients

• ✓ cornbread mix
• corn
• cream style corn
• margarine
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
3. 3 Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By Becky

Ingredients

• ✓ cornbread mix
• firm white bread
• pork sausage
• celery
• onion
• sage
• butter
• chicken broth
• egg

Instructions

1. 1 The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
2. 2 About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
3. 3 Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
4. 4 Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
5. 5 Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

By punkchic_123

Ingredients

• ✓ cornbread mix
• egg
• cottage cheese
• butter
• broccoli
• onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

By Susie P

Ingredients

• ✓ cornbread mix
• milk
• egg
• turkey chili with beans
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk together cornbread mix, milk, and egg in a bowl until slightly lumpy.
3. 3 Pour turkey chili with beans into a 9-inch pie dish. Spoon cornbread batter over top.
4. 4 Bake in the preheated oven until cornbread edges begin to brown and the center is set, 20 to 25 minutes.
5. 5 Top each serving with Cheddar cheese and sour cream.

By love my kids

Ingredients

• ✓ cornbread mix
• butter
• onion
• celery
• oyster
• egg
• black pepper
• poultry seasoning
• sage
• chicken broth

Instructions

1. 1 Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
3. 3 Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
4. 4 Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
5. 5 Bake uncovered in the preheated oven 45 minutes.

By DUNCANS FAVORITES

Ingredients

• ✓ cornbread mix
• corn
• cream-style corn
• cream cheese
• butter
• cauliflower
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

By Emily M Bare

Ingredients

• ✓ cornbread mix
• butter
• onion
• milk
• cream-style corn
• hot pepper sauce
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray.
2. 2 ina medium skillet, saute onions in butter over medium heat until soft; set aside.
3. 3 In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
4. 4 Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
5. 5 Bake for 25 to 30 minutes, cover for last 15 minutes.

By Renee Palfenier

Ingredients

• ✓ cornbread mix
• ground beef
• onion
• green bell pepper
• corn
• barbecue sauce
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
3. 3 Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
4. 4 Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

By themamalion

Ingredients

• ✓ cornbread mix
• sausage
• butter
• onion
• celery
• thyme
• sage
• garlic powder
• salt
• black pepper
• vegetable broth

Instructions

1. 1 One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2. 2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. 3 In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. 4 In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
5. 5 In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

By barbara

Ingredients

• ✓ cornbread mix
• butter
• white sugar
• egg
• sour cream
• milk
• corn
• cream-style corn

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
2. 2 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.
3. 3 Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

By Debbie Z

Ingredients

• ✓ cornbread mix
• butter
• corn
• creamed corn
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.
3. 3 Pour into prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown and set, about 1 hour.

By Sarah Peipert

Ingredients

• ✓ cornbread mix
• butter
• corn
• creamed corn
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
2. 2 When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
3. 3 Bake in the preheated oven for about 30 minutes.
4. 4 Serve and enjoy.

By Elizabeth

Ingredients

• ✓ cornbread mix
• sour cream
• butter
• creamed corn
• corn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
3. 3 Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

By Pam Mignuolo

Ingredients

• ✓ cornbread mix
• sweet corn
• pancake mix
• buttermilk
• evaporated milk
• white sugar
• vegetable oil
• butter
• honey
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
3. 3 Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

By Eva Maria

Ingredients

• ✓ cornbread mix
• biscuit dough
• chicken broth
• onion
• celery
• butter
• pork sausage
• egg
• sage
• salt
• black pepper

Instructions

1. 1 Prepare one 8x8-inch pan of cornbread according to package directions. Prepare enough biscuits to make a total of 4 cups crumbled, according to package directions. Cool cornbread and biscuits, then crumble, measure out 4 cups each, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.
4. 4 In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups crumbled biscuits, sausage, chopped eggs, sage, salt, and pepper. Pour broth-vegetable mixture over sausage mixture; stir until combined.
5. 5 Bake in the preheated oven for 30 to 45 minutes.

By Beth Dillard

Ingredients

• ✓ cornbread mix
• corn
• creamed corn
• sour cream
• butter
• egg

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Stir whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.
3. 3 Spoon mixture into the prepared dish.
4. 4 Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
5. 5 Serve and enjoy!

By Ruth Phillips

Ingredients

• ✓ cornbread mix
• whole kernel corn
• cream-style corn
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
3. 3 Bake in preheated oven for 30 minutes, until golden brown.

By HOBOLTH4

Ingredients

• ✓ cornbread mix
• vegetable oil
• pork sausage
• onion
• apple
• celery
• chicken broth
• butter
• parsley
• sage
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Bake cornbread according to package directions. Cool and crumble into a large bowl.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
3. 3 Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
4. 4 Bake in the preheated oven for 35 to 45 minutes.

By Donna

Ingredients

• ✓ cornbread mix
• cooking spray
• milk
• egg
• creamed corn
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Pour corn bread mix into a large bowl.
3. 3 Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
4. 4 Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
5. 5 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

By Lisa Hamm

Ingredients

• ✓ cornbread mix
• milk
• egg
• bacon
• onion
• green bell pepper
• celery
• butter
• corn
• cream-style corn
• jalapeno pepper
• pimento pepper
• sugar
• salt
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
2. 2 Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
4. 4 Reduce the oven temperature to 350 degrees F (175 degrees C).
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
6. 6 Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
7. 7 Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
8. 8 Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
9. 9 Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.

By TEXXYTOE

Ingredients

• ✓ cornbread mix
• cream-style corn
• corn
• sour cream
• butter
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x12-inch casserole dish.
2. 2 Combine cream corn, niblet corn, cornbread mix, sour cream, butter, and eggs, in a large bowl. Pour into the prepared casserole dish.
3. 3 Bake in the preheated oven until lightly brown, about 30 minutes.
4. 4 Sprinkle cheese over top; continue baking until center is firm, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ cornbread mix
• corn
• cream-style corn
• sour cream
• cheddar cheese
• onion
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Combine whole kernel corn, cream-style corn, cornbread mix, sour cream, 3/4 cup Cheddar cheese, onion, and egg in a large bowl. Stir until well blended, then pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 25 minutes. Sprinkle with remaining 1/4 cup Cheddar cheese. Continue baking until cheese is melted, about 10 to 15 minutes. Let casserole stand briefly before serving.

By GLOEGGLER

Ingredients

• ✓ cornbread mix
• ground beef
• onion
• milk
• egg
• creamed corn
• cheddar cheese
• butter

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, about 5 minutes more.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
4. 4 Spread beef mixture in the bottom of a baking dish. Sprinkle Cheddar cheese on top. Pour cornbread batter over cheese.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.

By jonslady04

Ingredients

• ✓ cornbread mix
• ground beef
• onion
• red bell pepper
• baked bean
• fajita seasoning
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble ground beef into a large cast-iron skillet over medium-high heat; cook, stirring frequently, until evenly brown. Drain grease. Add onion to the skillet; cook and stir until onion is translucent. Add bell peppers, beans, and fajita seasoning; cook and stir until heated through. Spread into an even layer in the skillet.
3. 3 Combine cornbread mix, egg, and milk in a bowl according to package directions; spoon over beef mixture, spreading evenly.
4. 4 Bake in the preheated oven until a toothpick inserted into cornbread layer comes out clean, about 20 minutes. Cool before serving, 3 to 5 minutes.

By MZOJIBWAY

Ingredients

• ✓ cornbread mix
• cooking spray
• egg
• milk
• chicken breast
• water
• taco seasoning mix
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
3. 3 Bake in the preheated oven until just set, 6 to 8 minutes.
4. 4 While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
5. 5 Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
6. 6 Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

By Eric

Ingredients

• ✓ cornbread mix
• ground beef
• kidney bean
• enchilada sauce
• garlic powder
• milk
• egg
• butter
• cheddar cheese

Instructions

1. 1 Place ground beef in a skillet over medium heat. Cook and stir beef until it is browned, about 10 minutes, breaking up meat as it cooks. Drain beef and place it into the slow cooker. Stir in kidney beans, enchilada sauce, and garlic powder.
2. 2 In a bowl, combine corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over beef mixture in the slow cooker.
3. 3 Set the cooker to Low, cover, and cook until corn bread topping is cooked through and set, about 5 hours.

By Brandy

Ingredients

• ✓ cornbread mix
• cabbage
• sugar
• bacon
• cayenne pepper
• onion
• jalapeno pepper
• salt
• pepper

Instructions

1. 1 Put cabbage into a large strainer. Sprinkle sugar over cabbage to draw out excess water. Meanwhile, place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving grease in skillet.
2. 2 Transfer cabbage to a large bowl. In a small bowl, stir together cornbread mix and cayenne pepper.
3. 3 Add onion and jalapeño to the skillet and sauté until tender. Add cabbage, and season with salt and pepper to taste. Cook until cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.

By ChiliTex

Ingredients

• ✓ cornbread mix
• jalapeno pepper
• egg
• milk
• cilantro
• cornstarch
• cheddar cheese
• evaporated milk
• black pepper
• salt
• chicken
• green chile
• tomato
• red pepper
• poblano pepper
• corn
• garlic powder
• cumin
• chili powder
• scallion
• yellow squash
• zucchini
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
3. 3 Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
4. 4 Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
5. 5 Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
6. 6 Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
7. 7 Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

By Bibi