January is a great time of year to use up all those pantry items, like corn bread mix. Corn bread is a southern staple that is often eaten alongside many comfort meals. It can often be an element that sticks the sidelines. We are sharing 3 recipes that will make corn bread a more memorable part of your dinner.
This is an easy casserole that makes a filling side dish for family gatherings. It only utilizes 5 ingredients keeping your kitchen cleaner and saving a lot of time. The ingredients are also common to the average household pantry, so you likely won’t need to make extra trips to the store.
1 can whole kernel Corn
1 can Creamed Corn
1 C. Sour Cream
1 C. Broadbent Cornbread mix
1 Stick of Butter (or Margarine)
Toss all 5 ingredients into a large bowl and mix until evenly blended. Put entire mixture into a greased 8 x 8 baking pan and bake for about 50 minutes at 350 degrees Fahrenheit.
Corn & Zucchini Casserole
This is another easy recipe that holds its own as a filling side dish but with the added benefit of Zucchini. It can be a sneaky way to feed the children an extra vegetable. These casseroles are also easy to reheat and travel well.
1 Stick of Butter or Margarine
1 C. Broadbent Cornbread Mix
1 Egg, large
1/3 C Milk
1 C Onion, chopped
1 can Creamed Corn
2 C. Zucchini, shredded
Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl combine cornbread mix, egg and milk stirring well. Mix in onion, creamed corn and shredded Zucchini. Melt butter (can put stick in oven and let it melt while you mix the rest) pour in the bottom of an 9 x 9 baking dish, then place batter on top butter. Bake about 30 minutes until golden brown.
Taco Cornbread Casserole
This is a weeknight dish to savor. It brings together two comfort foods for a winning combination. Don’t be afraid to personalize it and let kids add whatever they normally enjoy on tacos. I great way to make this dinner recipe take less time is to cook your ground beef in bulk. I cook up 2-3 pounds of ground beef at one time and season it, then freeze it for our next night of dinners.
1 C Broadbent cornbread mix
3 C cooked taco seasoned meat
1 C sour cream, light
1 C Mexican cheese blend, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 C shredded lettuce
Prepare cornbread mix per the package in a large bowl. Spread into a greased 8 x 8 pan. Bake at 350 for about 20 minutes. Remove cornbread from oven and spread meat over cornbread. Combine sour cream, 3/4 cup cheese and onion, then spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
These 3 recipes are an easy way to make use of that cornbread mix that usually sit and wait for Chili night. It can be very budget friendly to whip up one of the sides as a last-minute addition to a party with little prep work. If you do want to keep corn bread as a bread addition to your meal, try adding Broadbent’s peppered bacon (precooked & crumbled). They are a medley of sweet and savory together. Do you have a favorite meal that includes Corn Bread? Share in the comments below.