What should I do with cornbread mixes?

If you don't want to use it donate it to your local food bank,make muffins and loaves of bread and bring them to your job

Make some cornbread, obviously. But you can also pour them in muffin molds and make cornbread muffins.

Cornbread Casserole

Number of Servings 7 Serving Size 1 cup

Preparation Time 20 minutes Cooking Time 30-40 minutes

Quantities Ingredients

1 pound ground beef

1 can whole kernel corn, drained

1 (16 ounces) can cut green beans, drained

1 small green pepper

1 (15 ounces) can tomatoes

1 (8 ounces) can tomato sauce

1/2 tablespoon sugar

1 box Jiffy¨ Cornbread Mix

1 egg (for cornbread mix)

1/2 cup milk (for cornbread mix)

Equipment Instructions

* frying pan

* can opener

* sharp knife

* cutting board

* measuring cups

* measuring spoon

* casserole dish

1. Set oven to 350¡F.

2. Brown ground beef, drain and discard fat.

3. Put ground beef into casserole dish with all ingredients except cornbread mix, milk, and egg.

4. Prepare cornbread mix according to package directions and pour prepared cornbread mix on top of other ingredients.

5. Place in preheated oven and cook 30-40 minutes.

NOTES: Variation: Ground turkey can be used instead of hamburger. Mixed vegetables can be used instead of corn, green beans and green pepper. Stewed tomatoes can be used instead of canned tomatoes.

Cornbread Salad

CORNBREAD SALAD

1 pkg of dry Ranch Dressing mix

1 cup sour cream

1 cup mayo

5 large tomatoes, seeded and chopped

1 jalapeno pepper, seeded & chopped (optional)

1/2 red or green bell pepper, diced

2 green onions, chopped, (or onion of your choice)

1 9x9 inch pan cornbread, cooked

2 (16 oz.) cans black beans or pinto beans (drained & rinsed)

1 1/4 cups shredded Cheddar cheese

1 1/4 cups Monterey Jack cheese, grated

1 (10 oz.) pkg frozen corn, thawed (or 1 can whole kernel)

10 slices bacon, cooked and crumbled (optional)

Combine dressing mix, sour cream and mayo. Set aside. Combine tomatoes, jalapenos, pepper, onion, beans and corn and set aside. To assemble, crumble half the cornbread in bottom of large bowl. Layer half the tomato mixture, half the dressing, half the cheese. Repeat layers. Chill, covered, in fridge for 2-3 hours before serving. Serves 8. This is pretty when layered and served in a trifle bowl. Can be made a day ahead and will keep for several days in the fridge.

or

Ingredients

* 1 recipe of cornbread (crumbled)

* 1/2 lb. bacon (fried and crumbled)

* 1 medium onion (chopped)

* 2 medium green peppers (chopped)

* 3 medium tomatoes (chopped)

* 1/2 cup sweet pickles (chopped)

* Salt and Pepper to taste

* 1 cup mayonnaise

* 1/4 cup sweet pickle juice

* 1 Tbsp. sugar

Directions

Bake cornbread, using 2 cup of cornmeal; prepare according to package. Layer cornbread, bacon, onions, peppers, and tomatoes in large bowl. Sprinkle with salt, pepper, and pickles. Combine mayonnaise, juice, and sugar; blend. Drizzle over salad and toss.