Stacked Cornbread Vegetable Salsa Salad Recipes

TEX-MEX CORNBREAD SALAD

Steps:

• Use a deep glass bowl or small punch bowl.
• Crumble half of the baked cornbread in the bottom of the bowl.
• Top with half of the beans.
• In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
• Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
• In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
• Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
• Repeat the process with the remaining ingredients.
• Cover and chill for several hours before serving.
• Garnish with a little shredded Cheddar cheese if desired.

STACKED CORNBREAD VEGETABLE SALSA SALAD

Steps:

• Preheat the oven to 450°F. Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil and place in the oven to heat. In a medium bowl, combine the buttermilk and eggs and stir. Add the cornmeal, baking soda, baking powder, salt, and jalapeño pepper while stirring briskly. Pour the batter into the hot skillet. Bake for 15 minutes, or until lightly browned. Let cool.
• While the cornbread bakes, fry the bacon in a skillet over medium-high heat until crisp. Drain well on paper towels. When cool, crumble into small pieces.
• In a medium bowl, combine the ranch dressing mix, sour cream, and mayonnaise and mix well. In another bowl, combine the tomatoes, bell pepper, and green onions to form a chunky salsa. Crumble the cooled cornbread and place half in the bottom of a large serving bowl. Top with half of the pinto beans. Layer half of the salsa mixture over the beans. Follow with half of the cheese, bacon, and corn, and top with half of the dressing. Make a second layer, ending with the dressing. Cover and chill for at least 2 hours before serving.

FIESTA CORNBREAD SALAD

Steps:

• Prepare and bake the cornbread using package directions. Let stand until cool.
• Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
• Toss the tomatoes, bell pepper, and green onions in a bowl.
• Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

SOUTHERN CORNBREAD SALAD

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

SALSA CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
• Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
• Whisk eggs, buttermilk, butter and honey in a medium bowl.
• Add the egg mixture to the dry ingredients; mix with a rubber spatula.
• Stir in corn, onion, tomato, garlic and jalapeno.
• Remove the skillet from the oven and coat it with cooking spray.
• Pour in the batter, spreading evenly.
• Sprinkle cheese over the top.
• Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
• Serve warm.