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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
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FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
MONROE COUNTY - Alabama Cornbread

Cornbread:
3 6-ounce pacakges Mexican cornbread mix
3 eggs, beaten
1 cup milk
2 large cans cream style corn
3 cups shredded cheddar cheese

Filling and topping:
1⁄2 pound ground chuck
1⁄2 pound ground sausage
1 medium onion, chopped
1 small bell pepper, chopped
1 10-ounce can Rotel mild tomatoes
1 16-ounce can refried beans
2 pounds Velveeta cheese, cubed

Preheat oven to 425 F. Grease three 8- or 9-inch round cake pans with shortening, or spray with non-stick cooking spray. Place pans in the oven for 10 minutes, or until hot. In a large bowl, combine cornbread mix, eggs, milk and corn; mix well with a spoon. Stir in cheese and pour into the hot pans. Bake 20-25 minutes or until golden brown. Let cool.

In a heavy skillet, brown the ground chuck, sausage, onion and pepper until done and the vegetables are soft; drain. Add tomatoes and refried beans to the meat mixture. Cut the Velveeta into cubes and add to mixture, stirring until cheese melts. Stack the cornbread like a cake, putting some of the cheese and meat mixture between each layer and on top. Garnish the top with chopped green onions, tomatoes and peppers, if desired. Slice and serve hot.
-Dora Rider, Monroe County





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