Jiffy Cornbread Casserole
Preheat oven to 425 degrees. Whisk together flour, corn meal, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together milk, oil, and eggs. Add to flour mixture and stir just until dry ingredients are moistened. Pour batter into a greased 9-inch pan.
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In a small bowl, whisk together all of the salad dressing ingredients. Spread dressing evenly over the top of the salad. Garnish with fresh chives, if desired. Refrigerate (for up to 8 hours) until ready to serve. Just before serving, toss together the ingredients to completely combine.
Jalapeno Cornbread Recipe Cheddar cornbread, Jalapeno cornbread
6 to 8 slices bacon cooked and crumbled (can use ham or just about any cooked meat) 1 cup fresh corn kernels cooked (can use frozen or canned) 1 small cucumber peeled and chopped (can add pickles) 3 large tomatoes chopped. 1 cup shredded cheese (I use sharp cheddar) 2/3 cup mayonnaise or Miracle Whip.
JazzedUp Jiffy Cornbread Muffins Southern Bite
Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon. Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended. Spread dressing over the top of the salad. Chill for two hours before serving.
Taco Cornbread Casserole Recipe Taste of Home
Prepare salad dressing according to package directions. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Our Southern cornbread salad takes the layered salad to a whole new level.
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Instructions. Prepare the cornbread according to package directions, adding ½ cup of grated cheddar cheese to the batter before baking. Allow cornbread to cool completely. Crumble into large pieces over a very large bowl. Add tomatoes, celery, bell pepper, onion, mayonnaise, and garlic salt to the bowl.
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In a tall trifle dish layer 1/3 of your ingredients at a time. Start with the crushed cornbread, then your tomato mixture, then your two layers of cheeses, followed by drained pinto beans, chopped bacon, drained kernel corn, and sprinkle of chopped basil. Squeeze 1/3 of your mayonnaise mixture on top in a swirl.
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Layer in this order, starting on the bottom of the dish. Cornbread cubes, lettuce, tomatoes, red peppers, corn, cheese, ranch dip, green onions, and bacon. COVER the bowl with plastic wrap and chill the salad for 2 to 3 hours. SERVE with extra ranch dressing on the side.
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1. Southwest Cornbread Salad. Add a Southwestern twist by mixing in black beans, corn, diced jalapeños, and a zesty cilantro-lime dressing for a tangy and spicy kick. 2. BBQ Chicken Cornbread Salad. Toss shredded BBQ chicken with your salad layers, and drizzle with BBQ sauce for a smoky, savory twist on the classic. 3.
Jiffy Cornbread Casserole
Instructions. Bake cornbread according to package directions. Let cool and crumble. In a bowl, combine tomatoes, peppers, pickles, onions and bacon. In a separate bowl, combine the mayonnaise and pickle juice. In a glass bowl, layer the cornbread, tomato mix, and mayonnaise mix. Repeat, ending with mayonnaise mix.
Easy Mexican Cornbread Casserole The Food Cafe
Add half of the crumbled or cubed cornbread to the bottom of a glass trifle dish or 9×143 pan. Layer on half of the bell pepper, beans, corn and tomatoes. Next add half of the cheese, green onions and bacon. Add the sour cream ranch mix, spreading it to the edges of the dish.
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Remove the cornbread from the pan and chop into 1/2 inch cubes. Place the cubes in the bottom of a 9 x 13 inch glass baking dish. Dump the diced green peppers, diced red peppers, diced tomatoes and corn into a mixing bowl and stir well. Spoon the vegetable mixture over the cornbread in the baking dish.
Jiffy Mexican Cornbread Casserole
To assemble the salad, add half of the cornbread to a clear glass trifle dish about 8-inches wide and five inches tall and spread out evenly. Top with half of the romaine lettuce. Sprinkle half of the ham evenly over the lettuce. Add half of the tomato. Add half of the bell pepper, half of the onion, and half of the celery.
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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.
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Heat the oven and prepare the pan: Preheat the oven to 400℉. Coat a 13×9-inch baking dish with nonstick cooking spray, and set it aside. Make the cornbread: In a mixing bowl, mix together the cornbread ingredients until combined, it is okay if a few small lumps remain. Pour into the prepared baking dish.
"Pointless" Meals Southwest Cornbread Salad
Instructions. In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl. Top cornbread layer with rinsed pinto beans. Next, layer drained corn. Top with chopped green bell pepper.
