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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a good side dish or you can use it if you never made a stuffing for your Turkey or Chicken.. But it does go well with Sticky Chicken gravy or Baked Chicken. Simple.. I just made it up... for a side todays Lunch. Read more .. Ingredients:
you can do one or the other.. |
if you have left over cornbread or mexican cornbread... save it for this recipe |
but if you do not ... use |
1 box of jiffy cornbread |
mix and bake as directed. |
1 can of campbells cream of chicken soup(no noodles) |
green onions |
garlic |
your favorite seasoning.. yes i used slap yo mama... an a little of lsu dust... |
Directions:
1. Now as I said if you have cornbread cooked (even Mexican Cornbread that is left)
2. add 1 can of Campbells cream of Chicken Soup without the noodles..
3. to the cooked cornbread... Just crumble up the cornbread before adding the soup.
4. then add seasoning .. with garlic, green onions
5. mash all ingredients together.
6. then:
7. Oil a pan or glass dish
8. Put oven on 350 degrees for 20 minutes
9. pour mixture into pan and bake that is it !!
10. Now if you have to cook your cornbread.
11. just add...
12. as box is directed... plus
13. green onions, japaleno about 6 slices chopped up, 1/2 cup shreddred cheese,
14. then bake as directed.
15. once baked ..
16. place in a bowl an mash it all up then
17. add the can of cream of chicken soup.
18. Then place back into a pan then back into the oven...
19. an bake for 20 minutes at 350 degrees..
20. Now you see why it is easier to do this recipe with the left over cornbread/mexican cornbread.
21. I made it today..... really easy... Taste Great!!
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