PAULA DEEN'S LAYERED MEXICAN CORNBREAD
From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!
Provided by jts_mom
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
- Set aside.
- In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
- Stir in onion and creamed corn.
- Pour half of batter into prepared pan.
- Top with cheese and peppers, spreading onto batter.
- Pour remaining batter on top of cheese and peppers.
- Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into squares.
Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9
MEXICAN CORNBREAD SALAD
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by Jose
Categories Salad
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g
CORNBREAD LAYERED SALAD
My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. -Jody Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
Nutrition Facts : Calories 458 calories, Fat 27g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 652mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.
LAYERED MEXICAN SALAD
An easy-to-assemble salad that explodes with fresh flavors!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
- In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 0 mg, Fat 6, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
MEXICAN LAYERED SALAD RECIPE - (5/5)
Provided by Hapemom
Number Of Ingredients 16
Steps:
- Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1 to 2 hours. Garnish, if desired.
PAULA DEEN'S LAYERED MEXICAN CORNBREAD
This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 1 (8x8-in) pan, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10
MEXICAN LAYERED SALAD
Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
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