Taco Cornbread Casserole

Taco Cornbread Casserole
Leda aka tattoedmomma

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans ( I used refried beans because we don't like black beans)
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives

In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

SWEET CORN CAKE

The kids think it's as good as a dessert.  I normally add an extra small can of plain sweet corn, to give it a little extra crunch.  It's great even without it, though.

SWEET CORN CAKE
Chandra (chaneden) adapted from allrecipes.com

1 - 8oz pkg Jiffy Cornbread Mix
1/3 cup milk
1 egg slightly beaten
1 - 8 oz can creamed corn
½ cup white sugar

1. Preheat oven to 350 degrees. Spray 9x9 pan with non-stick cooking spray. (A smaller pan will make a thicker cake which is preferred over a thinner one.)
2. Place cornbread mix in bowl. Stir in milk and egg. Mix in creamed corn and sugar. Pour into greased pan.
3. Bake for 28-30 minutes, or until knife inserted in center comes out clean. (I look for the edges to turn a little brown and pull away from the sides.)
Notes: I usually multiply this by three, then divide into two pans to make a thicker cake.
* Amy’s notes: I doubled it and put it in a 9 x 13 glass baking pan.

Honey Corn Bread

Honey Corn Bread
Keri

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 T. baking powder
1/2 t. salt
2 eggs
1 c. milk
1/4 c. oil
1/4 c. honey

In a bowl combine flour, cornmeal, sugar baking powder and salt. In another bowl bet eggs and add milk, oil and honey-beat well. Stir into dry ingredients until just moistened. Pour into a greased 9 in. square pan. Bake at 400 for 20-25 minutes or until tooth pick comes out clean.

Super Moist Cornbread

Super Moist Cornbread
Christine0120

1 Stick of butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Melt butter in a sauce pan, and add sugar. Cool 2 minutes, then add eggs and beat with an electric hand mixer, or a whisk. In a small cup mix buttermilk and baking soda and add to mixture. Add cornmeal, flour, and salt and mix well. (I also add a can of corn, well drained)
Bake at 375 for 25-30 minutes in greased 9x9 pan.
Variation- 2 cups shredded pepperjack cheese, and some chopped jalapeno peppers (from a jar), cut the sugar down to 1/4 cup.