SHAWN CORN RECIPES

GRANDMA'S CORN BREAD DRESSING - ALLRECIPES

Grandma's Corn Bread Dressing - Allrecipes image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories Cornbread Stuffing and Dressing

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, CarbohydrateContent 52.8 g, CholesterolContent 75.8 mg, FatContent 13 g, FiberContent 1.2 g, ProteinContent 8.8 g, SaturatedFatContent 4.6 g, SodiumContent 1582.3 mg, SugarContent 9.5 g

CHICKEN AND CORN CHILI RECIPE | ALLRECIPES

Chicken and Corn Chili Recipe | Allrecipes image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

Categories Chicken Chili

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, CarbohydrateContent 22.6 g, CholesterolContent 40.6 mg, FatContent 2.3 g, FiberContent 5.1 g, ProteinContent 20.4 g, SaturatedFatContent 0.6 g, SodiumContent 1012.4 mg, SugarContent 5.3 g

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