Gfdf Cornbread Casserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• 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.
• Bake in preheated oven for 30 minutes, until golden brown.

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Steps:

• For the casserole: If you're using meat, brown it, drain the fat, add a little water & add taco seasoning. I've done it with or without meat - it's good both ways. Add all other ingredients to pan & heat those up. Dump in the bottom of a greased casserole dish.
• For the Cornbread Topping: Mix together liquids, and then add dry ingredients. Dump this on top of the bean mixture and bake at 350 for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Steps:

• Heat oven to 400.
• in large skillet on medium-high heat brown ground beef, drain.
• stir in salsa, kidney beans tomatoes, corn, chili powder and cumin.
• Cook 3 to 4 minutes or until heated through, stirring occasionally.
• while beef mixture is cooking, prepare corn bread mix according to directions on package.
• Spoon cornbread mixture around outside edge of ungreased 12x8 (2 quart) baking dish.
• When beef mixtures is heated spoon into center of dish. (beware the casserole will be full.).
• Bake at 400 for 18 minutes.
• Sprinkle with the cheese.
• Bake 4 to 5 minutes longer until cheese is melted and cornbread is golden brown.
• sprinkle with green onions and serve.

Steps:

• Pre heat oven to 375.
• combine all ingrediants and pour into an oven safe casserole.
• Bake at 375 for about 45 minutes or until golden brown on top.
• I also do a southwest variation and add mexicorn instead of plain corn niblets. I also add some chili power and 1/2 cup of cheddar cheese. Yum.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13" baking pan.
• In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
• Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
• In a large bowl, prepare the cornbread mixture:.
• Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
• Stir in the almond milk, eggs, and oil.
• Pour the batter into the greased 9 x 13" pan and spread out evenly.
• Spread the beef mixture evenly over the cornbread batter.
• Spread the chopped tomato over the beef mixture.
• Sprinkle the cheddar cheese over the top.
• Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.

Steps:

• Preheat oven to 400 degrees.
• Mix everything together and pour into a greased 11×7x2 inch casserole.
• Bake for 25-30 minutes, until the top is golden and the sides are darkish.

Steps:

• Preheat oven to 350.
• Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside.
• Saute meat, onion, and peppers together in a large skillet.
• Pour 1/2 the batter into a greased casserold dish.
• Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture.
• Pour the remaining batter on top of the cheese.
• Bake for 45 minutes at 350.

Steps:

• Mix all ingredients except sour cream in a bowl.
• Add sour cream last.
• Bake at 350 for 35 minutes or until a knife inserted in middle comes out clean.