Chilicornbreadsalad Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
• Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
• In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
• Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

Steps:

• Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
• Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
• Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
• Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
• Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Steps:

• Prepare corn bread batter according to package directions.
• Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
• In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
• Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
• Cover and refrigerate for 2 hours.

Steps:

• Sprinkle a greased 13x9-in. baking pan with 1 tablespoon of cornmeal; set aside. In a bowl, combine the salt, baking soda and remaining cornmeal. , In another bowl, beat eggs; add corn, milk and oil. Stir into dry ingredients just until moistened. Pour half of the batter into prepared pan. Layer with beef, cheese, chilies and onion. Top with remaining batter. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 5 minutes before cutting.

Steps:

• Prepare corn bread batter according to package directions.
• Stir in the chilies, cumin, oregano, and sage.
• Spread in a greased 8-inch square baking dish.
• Bake at 400 degrees for 20-25 minutes or until tests done; cool.
• In a small bowl, combine mayo, sour cream and dressing mix; set aside.
• Crumble half of the cornbread into a 13x9 inch dish.
• Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
• Repeat layers (dish will be very full).
• Cover and refrigerate for 2 hours.

Steps:

• Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
• Let sit 15 minutes at room temperature before serving.