SOUTHWESTERN CORNBREAD RECIPES

Name: Chili Cornbread Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 servings.
Cuisine: North America, Mexican
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 can (4 ounces) chopped green chiles, undrained; 1/8 teaspoon ground cumin; 1/8 teaspoon dried oregano; Pinch rubbed sage; 1 cup mayonnaise; 1 cup sour cream; 1 envelope ranch salad dressing mix; 2 cans (15 ounces each) pinto beans, rinsed and drained; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 3 medium tomatoes, chopped; 1 cup chopped green pepper; 1 cup chopped green onions; 10 bacon strips, cooked and crumbled; 2 cups shredded cheddar cheese

CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT

Chili Cornbread Salad Recipe: How to Make It image

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 servings.

Number Of Ingredients 15

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 383 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 839mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

JALAPENO CHEDDAR CORNBREAD RECIPE | INA GARTEN - FOOD NET…

Jalapeno Cheddar Cornbread Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 large pieces

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

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CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 383 calories per serving

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

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