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This chili cornbread casserole checks all the boxes: chili, corn, Cheddar cheese, and Jiffy(R) cornbread.
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Chef Charlie Palmer offers a new take on classic stuffing by adding homemade cornbread and sweet and spicy Italian sausage.
cooking.nytimes.com
The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York While the restaurant serves them in four-inch disks, that is too large for a holiday gathering So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15)
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Recipe courtesy of Melissa LaCaille, winner of the People's Choice award at the 2008 Tillamook Macaroni & Cheese Cook-Off.
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Get BBQ Chicken Potpie With Cornbread Crust Recipe from Food Network
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A winner at any Thanksgiving dinner, sausage, bacon, apple chunks, mushrooms, celery, onions tossed with cornbread and bread cubes, make this savory stuffing a family favorite.
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The cornbread can be made 1 to 2 days in advance. Wrap tightly with plastic wrap; when ready to serve, warm cornbread in a moderate oven 10 to 15 minutes. Wait to drizzle honey until just before serving.
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This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my Great-Grandmother's skillet cornbread recipe that I still use today. It's been passed down through the family, and I'll pass it on as well. This...
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Get Cornbread Topped Cast-Iron Skillet Chili Recipe from Food Network
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Get Cornbread Salad with Smoked Chile Vinaigrette Recipe from Food Network