to go with it. This is the second time I have made them. They are really delicious. I froze the left overs last time but they really didn't have the same pizazz as fresh. So what can I do with the left overs this time? Any ideas on how to incorporate them into a new dish? COMLhttp://www.epicurious.com/recipes/recipe_views/views/234118
I made corn and potato chowder today and these cornmeal biscuits with cheddar and chipotle>>>
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Southwest Cornbread Salad. Good for these hot days, especially if your bread is already baked.
I can't remember the source, sorry
Southwest Cornbread Salad
1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
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.
I can't remember the source, sorry
Southwest Cornbread Salad
1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
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.
gayle-mo
Well-known member
This is the recipe I make....
but I can't remember if I ever posted it. (would have been on Epi, if I did) Most times I tweak it and many times I make homemade cornbread and add the spices.
Makes a HUGE bowl that my DH will eat on for days! Thanks Ang, for the reminder! With our tomatoes and cukes ripening daily I think I'll make it!
smileys/smile.gif
but I can't remember if I ever posted it. (would have been on Epi, if I did) Most times I tweak it and many times I make homemade cornbread and add the spices.
Makes a HUGE bowl that my DH will eat on for days! Thanks Ang, for the reminder! With our tomatoes and cukes ripening daily I think I'll make it!
smileys/smile.gif
gayle-mo
Well-known member
Ang - just checked and have everything to make this...
So am making it for tonight! Going out to pick the tomatoes, cukes and peppers now! smileys/smile.gif
We like it with red onion instead of green, though. yum
I have projects going on this week and don't really want to spend much time in the kitchen. Thanks again for reminding me!
So am making it for tonight! Going out to pick the tomatoes, cukes and peppers now! smileys/smile.gif
We like it with red onion instead of green, though. yum
I have projects going on this week and don't really want to spend much time in the kitchen. Thanks again for reminding me!
Searched Kitchen Seek for the original post, but none exactly like it. Richard posted one similar
and there are several other variations that I can find. I can't click on the COMN posts, so maybe one of those is this original recipe. I try to copy the source now on all the recipes I copy. Anyway, it's a great tasting salad and different. I was really unsure about cornbread in a salad---getting all mushy. But it really is good.
http://63.123.232.200/HyperNews/get/archive_swap39901-40000/39946/6.html
and there are several other variations that I can find. I can't click on the COMN posts, so maybe one of those is this original recipe. I try to copy the source now on all the recipes I copy. Anyway, it's a great tasting salad and different. I was really unsure about cornbread in a salad---getting all mushy. But it really is good.
http://63.123.232.200/HyperNews/get/archive_swap39901-40000/39946/6.html
)
gayle-mo
Well-known member
How funny! Thanks guys. We did have it for dinner, and Ang, you are so right...
the fresh veggies were TDF in it. Hard to beat vine ripened tomatoes in any recipe, though.
I used black beans instead of pintos and served fresh salsa with it this time.
January isn't that far back - but I only vaguely remembered posting it. Senior Moments coming more regularly these days! smileys/smile.gif
the fresh veggies were TDF in it. Hard to beat vine ripened tomatoes in any recipe, though.
I used black beans instead of pintos and served fresh salsa with it this time.
January isn't that far back - but I only vaguely remembered posting it. Senior Moments coming more regularly these days! smileys/smile.gif