Jiffy Mexican Cornbread Casserole

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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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Cut the cornbread into 1 inch squares and place into the bottom of a trifle dish or clear bowl. Top with the red bell pepper, pinto beans, corn kernels, onion, and tomatoes. Using a spatula or the smooth bottom of a large spoon spread the ranch dressing over the top. Layer with cheddar cheese, bacon, and green onions.

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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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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.

Jiffy Cornbread Casserole

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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Step 2. Cook bacon: Cook the bacon while the cornbread cools, and crumble. Step 3. Make ranch dressing: Give bottled ranch dressing a little more life with fresh herbs, buttermilk, and mayonnaise. Step 4. Make vegetable mixtures: Make the black-eyed pea mixture, and make the corn-and-tomato mixture.

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Preheat the oven to 350 degrees. Spray an 8-inch baking pan with cooking spray. Whisk together the cornbread mix, egg, and milk in a medium bowl . Spoon into the prepared dish and bake until golden brown - about 20-25 minutes. Remove from the oven and set aside to cool completely.

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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.

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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.

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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.

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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.

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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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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.

Eagle's Wings RecipeFresh Cornbread Salad

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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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.

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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.