Type what you have

Ingredients

• ✓ corn bread mix
• sweet potato
• spicy pork sausage
• butter
• celery
• green onion
• onion
• parsley
• oyster

Instructions

1. 1 Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
2. 2 Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. 3 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
4. 4 Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. 5 Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

By Jessica

Ingredients

• ✓ corn bread mix
• ground beef
• egg
• sweet corn
• cream-style corn
• sour cream
• butter
• cheddar cheese
• green chile
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
4. 4 Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

By nana3z

Ingredients

• ✓ corn bread mix
• butter
• celery
• green onion
• vegetarian hot dog
• egg
• milk
• sage
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
2. 2 In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
3. 3 Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
4. 4 In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
5. 5 Bake uncovered in preheated oven for 30 minutes, until golden brown.

By COURTNEYSUNSHINE

Ingredients

• ✓ corn bread mix
• potato
• garlic
• butter
• milk
• heavy cream
• salt
• parmesan cheese
• chicken
• sweet yellow corn
• white sugar
• egg
• butter

Instructions

1. 1 Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
2. 2 Preheat an oven to 375 degrees F (190 degrees C).
3. 3 Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.

By Krissi Miller

Ingredients

• ✓ corn bread mix
• onion
• garlic
• celery
• egg
• sage
• chicken broth
• turkey stock
• salt
• pepper

Instructions

1. 1 Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
3. 3 Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
4. 4 Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

By Sherry Wisdom

Ingredients

• ✓ corn bread mix
• celery
• green onion
• butter
• hot dog
• egg
• milk
• sage
• black pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
3. 3 Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned.
4. 4 Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture. Preheat oven to 400 degrees F (200 degrees C).
5. 5 In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together.
6. 6 Spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
7. 7 Bake uncovered in preheated oven for 30 minutes, or until golden brown.

By Kathe

Ingredients

• ✓ corn bread mix
• vegetable oil
• onion
• ground beef
• pinto bean
• black bean
• mexican cheese blend
• tomato
• green chile pepper
• milk
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
3. 3 Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
4. 4 Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

By KARENINCOLORADO

Ingredients

• ✓ corn bread mix
• ground beef
• taco seasoning mix
• salsa
• black bean
• milk
• egg
• honey
• corn oil
• corn
• cheddar cheese
• corn chip

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
2. 2 Grease a 9-inch pie plate or casserole dish.
3. 3 Combine cornbread mix, milk, egg, honey, and corn oil in a bowl until batter is smooth; stir in corn. Pour batter into the prepared pie plate. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
4. 4 Place taco pie in a cold oven; heat the oven to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

By MrsSchlado

Ingredients

• ✓ corn bread mix
• bread crumb
• sausage
• margarine
• onion
• garlic
• green bell pepper
• celery
• parsley
• poultry seasoning
• sage
• salt
• chicken broth
• egg

Instructions

1. 1 Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
4. 4 Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

By BASHFUL_QT

Ingredients

• ✓ corn bread mix
• olive oil
• green chile
• mexican cheese blend
• corn
• egg
• vegetable oil
• milk
• taco seasoning mix
• green chile
• hot tomato sauce
• chunky salsa
• mexican-style corn
• ground beef
• black pepper
• salt
• onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add 2 tablespoons olive oil and garlic to a cold skillet; cook over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir in onion, salt, and black pepper; cook until onion is translucent, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
3. 3 Stir 2 cans Mexican-style corn, salsa, tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer ground beef filling to a 9x13-inch casserole dish.
4. 4 Combine cornbread mix, milk, vegetable oil, and egg in a bowl; fold in 2 cans drained Mexican-style corn, Mexican cheese blend, 1 can drained green chiles, and 1 tablespoon olive oil. Spoon cornbread mixture over ground beef filling.
5. 5 Bake in the preheated oven until a toothpick inserted into cornbread comes out clean, about 30 minutes.

By bcummings221

Ingredients

• ✓ corn bread mix
• whole kernel corn
• cream-style corn
• margarine
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

By 4LEENER

Ingredients

• ✓ corn bread mix
• milk
• sour cream
• egg
• honey
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together cornbread mix, milk, sour cream, eggs, and honey in a large bowl until well combined yet slightly lumpy; allow batter to rest for 5 minutes. Fill the prepared muffin cups with batter, about 3/4 full. Lightly sprinkle each muffin with sugar.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes.
4. 4 Brush tops with melted butter 2 to 3 times. Serve warm or cool.

By mindyamac

Ingredients

• ✓ corn bread mix
• bamboo skewer
• parchment paper
• milk
• egg
• sugar
• hot dog

Instructions

1. 1 Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass.
4. 4 Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends.
5. 5 Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

By Soup Loving Nicole

Ingredients

• ✓ corn bread mix
• green chili
• cumin
• oregano
• sage
• mayonnaise
• sour cream
• ranch dressing mix
• bacon
• pinto bean
• corn
• tomato
• green pepper
• green onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2. 2 Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
3. 3 Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
4. 4 In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
5. 5 Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
6. 6 Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.

By Principal Cole