Mexican Cornbread Dip Recipes

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Set oven to 350 degrees.
• Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
• In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
• Add in onion and creamed corn and thawed corn; mix to combine.
• Pour half the batter into prepared baking dish.
• Sprinkle the layer with grated cheese and jalapeno peppers.
• Pour the remaining batter on top of the cheese and jalapeno peppers.
• Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
• Allow to cool slightly before slicing.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

MEXICAN CORNBREAD AND PINTO BEAN DIP

Steps:

• Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
• When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
• This dip can be served hot by heating individual servings in a microwave until the cheese melts.
• This dish is great over the top of Frito's or Tostado's.

CORNBREAD MEXICAN DIP (SALAD)

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.

MEXICAN DIP PIZZA WITH CORNBREAD CRUST

Steps:

• Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives., Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.

MEXICAN CORNBREAD SALAD

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.

MEXICAN CORNBREAD DIP

Steps:

• Prepare cornbread per pacakge directions, adding in the can of drained green chilies. Bake and allow to cool. Crumble cornbread into small chunks and set aside.
• Mix entire bottle of Ranch Dressing with 1/2 Taco Seasoning packet. Can use more taco seasoning to taste.
• In a large bowl, cover the bottom with a THIN layer of dressing ix. Layer crumbled cornbread on top of dressing. Drizzle a layer of Ranch dressing mix over the top. Add a few small spoons of salsa evenly over the top. Layer chili beans, black beans, mexicorn, onions an cheese. Add more dressing and salsa and another layer of cornbread. Add more dressing and green pepper, tomato and cheese. Add another lay of dressing mix, and repeat layers until all ingredients are used up. DO NOT SKIMP ON DRESSING! (The key is to layer dressing on both "sides" of the crumbled cornbread so that it isn't too dry.). Top with a final layer of shredded cheese, tomatoes and green peppers.
• Cover and allow dip to refrigerate at least 4 hours before serving so that the flavors mingle. Serve with chips or use as a side disk with your favorite Mexican entree. YUMMY!
• NOTE: MAY NEED EXTRA DRESSING MIX.