Cornbread Mexican Dip Salad Recipes

MEXICAN CORNBREAD SALAD

Mexican Cornbread Salad image

http://www.sweettmakesthree.com/mexican-cornbread-salad/

Provided by Catherine Cedillo

Time 20m

Number Of Ingredients 1

Ingredients

1 pkg real bacon bits

Steps:

1. http://www.sweettmakesthree.com/mexican-cornbread-salad/

CORNBREAD MEXICAN DIP (SALAD)

Cornbread Mexican Dip (Salad) image

Make and share this Cornbread Mexican Dip (Salad) recipe from Food.com.

Provided by debbies dishes

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) package Jiffy cornbread mix, baked according to directions and cool
1 (1 1/4 ounce) package buttermilk ranch salad dressing mix, made according to directions
1 head romaine lettuce
1 medium tomatoes, chopped
1 (6 ounce) can Mexican-style corn
0.5 (15 ounce) can black beans, rinsed and drained
1 cup four-cheese Mexican blend cheese, shredded
1 purple onion, sliced

Steps:

Layer as follows: (makes 2 layers).
½ cornbread, crumbled.
Romaine lettuce, torn and layer.
Chopped tomato.
Fiesta corn.
Black beans.
Mexican Cheese.
½ ranch dressing
Repeat. Lay sliced onions on top. Serve with corn chips for dipping.

Nutrition Facts : Calories 324.2, Fat 11.9, SaturatedFat 5.5, Cholesterol 23.9, Sodium 777.3, Carbohydrate 44.6, Fiber 7.4, Sugar 3.6, Protein 11.9

MEXICAN CORNBREAD SALAD

Mexican Cornbread Salad image

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

Ingredients

1 (8.5 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (16 ounce) cans pinto beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1 green bell pepper, chopped
2 (15.25 ounce) cans whole kernel corn, drained
2 tomatoes, chopped
1 (3 ounce) can bacon bits
8 ounces shredded Cheddar cheese
1 green onions

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

CHILI CORNBREAD SALAD/DIP

Chili Cornbread Salad/Dip image

When I take this to a potluck, I always have copies of the recipe with me! There are never any leftovers!

Provided by MizzNezz

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 1/2 ounce) package corn muffin mix
1 (4 ounce) can chopped green chilies, undrained
1/2 teaspoon cumin
1/4 teaspoon oregano
1/8 teaspoon sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans whole kernel corn, drained
3 cups chopped tomatoes
1 cup chopped green pepper
1 cup chopped green onion
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

Heat oven to 400*.
Prepare corn muffin mix per instructions.
Add next 4 ingredients to batter.
Spread into 8x8 greased baking pan.
Bake for 25 minutes.
Cool.
Mix mayonnaise, sour cream and dressing mix; set aside.
Crumble half the corn bread into a 13x9 dish.
Layer with half the beans.
Now half the mayonnaise mixture.
Half the corn, tomatoes, green pepper, onions, bacon, and cheese.
Repeat layers.
Cover and refrigerate until chilled.

Nutrition Facts : Calories 405, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 596, Carbohydrate 50.8, Fiber 10.2, Sugar 9, Protein 16.4

MEXICAN CORNBREAD SALAD

Mexican Cornbread Salad image

Make and share this Mexican Cornbread Salad recipe from Food.com.

Provided by paula giles

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (6 ounce) package Mexican cornbread mix
1 (4 1/2 ounce) can chopped green chilies
1 dash sage
1 (1 ounce) package ranch dressing mix
1 (8 ounce) container sour cream
1 cup mayonnaise
2 (16 ounce) cans pinto beans, drained
1 cup bell pepper
2 (15 ounce) cans whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
1 (8 ounce) package cheddar cheese
1 cup green onion

Steps:

Prepare cornbread, adding green chilies and sage; COOL.
Combine Ranch dressing mix, sour cream, and mayo;set aside.
Crumble 1/2 cornbread into big bowl.
Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
REPEAT LAYERS.
Cover and chill 2 hours.
Serve in lettuce lined bowls, top with tomato wedges.

Nutrition Facts : Calories 494.6, Fat 21.9, SaturatedFat 11.3, Cholesterol 52.2, Sodium 649.4, Carbohydrate 57.3, Fiber 14, Sugar 7.6, Protein 23.2

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Paula Deen's Layered Mexican Cornbread image

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

Ingredients

1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14 ounce) can creamed corn
1 cup grated cheddar cheese
1 cup chopped jalapeno pepper

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

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