Chili Cornbread Salad Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

CHILI CASSEROLE WITH CORNBREAD



Chili Casserole with Cornbread image

From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cups Progresso™ dark red kidney beans (from 19-oz can), drained
1 can (14.5 oz) diced peeled tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion (1 medium)

Steps:

  • Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
  • Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
  • Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 13 g, TransFat 1/2 g

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

CORNBREAD TOPPED CHILI CON CARNE



Cornbread Topped Chili Con Carne image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 14h30m

Yield up to 20 servings

Number Of Ingredients 33

4 tablespoons olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised
2 red peppers, seeded and finely diced
3 pounds 4 ounces ground beef
7 cups canned chopped tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups grated Cheddar
Guacamole, recipe follows
2 cups sour cream
Ground paprika, for dusting
3 3/4 cups grated Cheddar
4 ripe avocados, peeled, stoned and chopped
4 scallions, finely chopped
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
  • Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
  • Preheat the oven to 425 degrees F.
  • Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
  • Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
  • Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
  • Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
  • Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
  • Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
  • Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

CHILI CORN BREAD SALAD



Chili Corn Bread Salad image

This is a delicious salad for anytime of the year. I make mine in trifle bowl..it's so pretty with the layers of color, and mighty tasty.. I figure with summer around the corner this would be a great time to share another great salad recipe. Enjoy! Recipe from my Taste of Home - August/September 1999 issue.

Provided by Cassie *

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 16

1 pkg ( 8-1/2 ounces) corn bread/muffin mix
1 can(s) (4 ounces) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp dried oregano
pinch rubbed sage
1 c (8 ounces) sour cream
1 c mayonnaise
1 pkg ranch salad dressing mix
2 can(s) (15 ounces each) pinto beans, rinsed and drained
2 can(s) (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes,chopped
1 c chopped, green pepper
1 c chopped, green onions
1/2 c black olives, sliced ( optional )
10 - 12 slice bacon, cooked and crumbled
2 c shredded, cheddar cheese

Steps:

  • 1. Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
  • 2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
  • 3. This is a very well received salad...guests will love it. Enjoy!

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 383 calories, Fat 24g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 12g protein.

WHAT TO SERVE WITH CHILI: 18 TASTY SIDE DISHES (+BAKED POTATOES)



What to Serve with Chili: 18 Tasty Side Dishes (+Baked Potatoes) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Side Dish

Time 29m

Number Of Ingredients 3

4 large russet potatoes
Sea salt
Olive oil

Steps:

  • Poke several holes in the potatoes on all sides.
  • Rub potatoes with olive oil on a baking pan.
  • Sprinkle sea salt over the potatoes liberally.
  • Bake in a 425°F oven for 55-60 minutes.
  • Serve with butter, sour cream, chives, cheese, and bacon bits.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE



Cornbread Salad with Smoked Chile Vinaigrette image

Provided by Bobby Flay

Number Of Ingredients 12

3 cups 1/2-inch diced stale cornbread
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely diced red onion
1/4 cup finely sliced green onion
2 cloves garlic, finely chopped
1/4 cup rice wine vinegar
1/3 cup olive oil
1 teaspoon pureed canned chipotle pepper
1 tablespoon honey
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
  • Let sit 15 minutes at room temperature before serving.

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

This is a really popular "pot-luck" dish in our area. I have to admit, I only ever eat it if I'm taking it somewhere, but I love this dish.

Provided by Kelly

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

  • Prepare corn bread batter according to package directions.
  • Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 541.1, Fat 29.1, SaturatedFat 11.1, Cholesterol 46.5, Sodium 893.8, Carbohydrate 55.8, Fiber 10.2, Sugar 9.3, Protein 18.2

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

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

Provided by ratherbeswimmin

Categories     Breads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 15

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 (2/3 ounce) package 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 pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 402.2, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 595.2, Carbohydrate 50.2, Fiber 10, Sugar 8.7, Protein 16.2

17 WAYS TO USE LEFTOVER CORNBREAD



17 Ways to Use Leftover Cornbread image

These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Cornbread Pudding
Cowboy Cornbread Casserole
Cornbread Dressing Fritters
Heirloom Tomato and Cornbread Panzanella
Cornbread Croutons
Cornbread Buttermilk Soup
Cornbread Crab Cakes
Cornbread Strata with Jalapenos and Cheddar
Cornbread French Toast
Cornbread With Scrambled Eggs and Sausage
Layered Cornbread Breakfast Casserole
Cornbread Salad
Cornbread Sausage Quiche
Cornbread Chicken Bake
Cornbread Pudding With Bacon
Mexican Sausage Cornbread Strata
Fried Cornbread and Eggs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cornbread dish in 30 minutes or less!

Nutrition Facts :

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!

Provided by April Woods

Categories     Main Course

Number Of Ingredients 8

3 cans no bean chili (or about 6 cups homemade chili)
1 can diced tomatoes ((15 ounces) drained)
1 can kidney beans ((15 ounces) drained and rinsed)
1 can cannellini beans ((15 ounces) drained and rinsed)
3 cups Mexican blend shredded cheese (cheddar also works)
1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces)
1 can creamed corn ((15 ounces))
2 eggs (large)

Steps:

  • In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
  • Sprinkle the shredded cheese evenly over the chili mixture.
  • Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
  • Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

Nutrition Facts : Calories 392 kcal, ServingSize 1 serving

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually take several copies of the recipes to share. You can make this a day ahead.

Provided by Linda Barker

Categories     Other Salads

Time 40m

Number Of Ingredients 15

1 pkg (8 1/2 oz.) corn bread/muffin mix (jiffy)
1 can(s) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp oregano, dried
pinch ground sage
1 c mayonaise
1 c sour cream
1 envelope ranch salad dressing mix
2 can(s) (15 oz. each) pinto beans, rinsed, drained
2 can(s) (15-14 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 c chopped green peppers
1 c chopped green onions
10 bacon strips, cooked & crumbled
2 c shredded cheddar cheese

Steps:

  • 1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano & sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 min. or until done. Cool. In a small bowl, combine mayo, sour cream & dressing mix. Set aside.
  • 2. Crumble half of the cornbread into a 13"X9"X2" dish.Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat the layers (dish will be very full). Cover & refrigerate for at least 2 hours.

More about "chili cornbread salad food"

10 BEST SIDES TO GO WITH CHILI - A COUPLE COOKS
10-best-sides-to-go-with-chili-a-couple-cooks image
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar. Whisk together the milk and apple cider …
From acouplecooks.com
Cuisine American
Total Time 40 mins
Category Side Dish
Calories 175 per serving
  • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
  • Whisk together the milk and apple cider vinegar in a liquid measuring cup. Melt the butter, then pour both the milk and butter into the dry ingredients. Stir until just combined. Pour into the prepared pan.
  • Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Cut into 16 squares and serve. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.


BACON CHEDDAR CHILI CORNBREAD SALAD – CAN'T STAY OUT OF ...
bacon-cheddar-chili-cornbread-salad-cant-stay-out-of image
Bacon Cheddar Chili Cornbread Salad is one of the most heavenly salads I’ve ever eaten. No kidding, I could have eaten my weight in this salad. …
From cantstayoutofthekitchen.com
4/5 (2)
Category Salads And Salad Dressings
Cuisine Tex-Mex
Calories 445 per serving


SOUPLANTATION CORNBREAD (COPYCAT) RECIPE - DINNER, THEN ...
Souplantation Cornbread (Copycat) is buttery cornbread muffins with whole kernels throughout just like the original. Perfect to serve with soup or chili! Classic Cornbread is the …
From dinnerthendessert.com
Reviews 4
Category Bread
Cuisine American
Total Time 28 mins
  • Preheat oven to 350 degrees and spray two 12-cup muffin tins or square baking cup pan (for more authentic cornbread squares).
  • To a large mixing bowl add milk, buttermilk, corn, creamed corn, sugar, oil, egg, and cornmeal and whisk well.
  • Sift together flour, baking powder, and salt, then add to the wet ingredients and whisk until just combined.


CHILI CORNBREAD SKILLET - BUDGET BYTES
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just …
From budgetbytes.com
4.7/5 (60)
Total Time 1 hr
Servings 6
Calories 696 per serving
  • Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
  • Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
  • Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
  • Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.


CORNBREAD - CULINARY HILL
Instructions. Adjust an oven rack to the middle position and preheat oven to 375 degrees. Coat a 9-inch round or square baking pan with nonstick spray. In a large bowl, stir …
From culinaryhill.com
Ratings 3
Category Bread
Cuisine American
Total Time 1 hr
  • Adjust an oven rack to the middle position and preheat oven to 375 degrees. Coat a 9-inch round or square baking pan with nonstick spray.
  • Make a well in the cornmeal mixture and add milk, eggs, and melted butter. Mix together just until combined (do not overmix). The batter should be slightly lumpy.
  • Pour batter into prepared pan. Bake until golden brown around the edges and on top, about 25-30 minutes, or until a toothpick inserted into the center comes out clean.


18 BEST SIDE DISHES FOR CHILI - THE SPRUCE EATS

From thespruceeats.com
Author Cathy Jacobs
Published 2021-04-30
  • Cauliflower Cheese Bread. If you crave garlic bread with your chili, but are trying to limit gluten, this genius recipe for cauliflower cheese "bread" is cause for celebration.
  • Baked Vegan Sweet Potato Fries. Crisp, salty, full of flavor, and oven-baked, these vegan-friendly sweet potato fries are always a popular snack at game day parties.
  • Fried Green Tomatoes. If you've never tried fried green tomatoes, you're in for a treat. Not only is this easy, Southern-style recipe a clever way to transform unripe tomatoes into a crispy, crunchy treat, their slightly sour taste offers refreshing balance to richer, beefy chili.
  • Buttermilk Cornbread. Dense, crumbly, and not too sweet, this classic buttermilk cornbread gets its perfectly crispy crust from baking in a cast iron skillet.
  • Vegetarian Oven-Baked Cheese and Bell Pepper Quesadillas. Lean into the Tex-Mex vibes of black bean chili by pairing it with these easy, cheesy quesadillas.
  • Quick and Easy Creamy Coleslaw. You need only a bag of package shredded coleslaw mixture and a few basic pantry ingredients to make this quick and easy coleslaw.
  • Loaded Baked Potato Skins With Cheese and Bacon. Some people sprinkle cheese, green onions, and bacon bits atop their chili bowls... but why stop there? You can use the same ingredients to dress up the most delicious loaded baked potato skins.
  • Elote (Mexican Street Corn) Elote is salty, sweet, crunchy, and creamy in every bite. Enjoy it on the cob in summer when fresh corn is bountiful; pan sauté frozen corn in other seasons to make esquites, an off-the-cob version of the flavorful snack.
  • Brussels Sprout Dill Salad. Crunchy, cheesy, dilly, fresh, and bright, you won't believe how delicious this unique raw vegetable salad tastes. Throw it together in mere minutes with shaved or shredded Brussels sprouts, fresh dill, roasted salted almonds, aged cheese, and an easy-breezy vinaigrette dressing for a fantastic side dish for soups and stews, or an elegant starter to any autumn meal.
  • Air Fryer Onion Rings. If you have an air fryer appliance, or an oven with an air fryer setting, you can make crispy, irresistible onion rings. These rival any you could get a a fast food restaurant but without the extra fat and calories of deep-fried onion rings.


GREEN CHILI CORNBREAD SALAD - DAD WHATS 4 DINNER
In a large bowl combine cornmeal, flour, salt, baking soda and baking powder. In a mixing bowl, beat butter and sugar. Mix in eggs and sour cream to butter/sugar mixture. With …
From dadwhats4dinner.com
Cuisine American
Estimated Reading Time 4 mins
Category Salad
Total Time 50 mins
  • In small bowl, combine ranch dressing mix, buttermilk and mayo, blend well and refrigerate until ready for salad assembly.


CORNBREAD CROUTONS - SOUTHERN LIVING
The result is perfectly crisp cornbread nuggets, ideal for topping a salad (or really any dish that could use a bit of extra starch). We also love these cornbread croutons served atop chili or some of our other favorite soups. Since cornbread tends to be crumbly, handle it carefully when making the croutons.
From southernliving.com
Servings 2
Total Time 30 mins


CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT
Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
From preprod.tasteofhome.com
Cuisine North America, Mexican
Total Time 40 mins
Category Lunch, Side Dishes
Calories 383 per serving


TASTE OF HOME
Taste of Home
From staging2.tasteofhome.com
5/5 (41)
Calories 383 per serving
Servings 15


CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE RECIPE
3 c 1/2-inch diced stale Cornbread 1/2 c Diced red bell pepper 1/2 c Diced yellow bell pepper 1/4 c Finely diced red onion 1/4 c Finely sliced green onion 2 Cloves garlic, finely Chopped 1/4 c Rice wine vinegar 1/3 c Olive oil 1 ts Pureed canned chipotle Pepper 1 tb Honey 1/4 c Coarsely chopped cilantro Salt and freshly ground Pepper. Preheat oven to 350 degrees F. Spread …
From bakerrecipes.com


CHILI CORNBREAD SALAD - BIGOVEN.COM
Chili Cornbread Salad recipe: Pretty good. Still searching for what to cook ? Find the most delicious recipes here
From bigoven.com


CHILE-CORNBREAD SALAD RECIPE - BAKERRECIPES.COM
The best delicious Chile-cornbread Salad recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chile-cornbread Salad recipe today! Hello my friends, this Chile-cornbread Salad recipe will not disappoint, I promise! Made with simple ingredients, our Chile-cornbread Salad is amazingly delicious, and ...
From bakerrecipes.com


CHILI CORNBREAD SALAD | RECIPE | CORNBREAD SALAD ...
Apr 18, 2021 - A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
From pinterest.com


CHILI CORNBREAD SALAD | RECIPE | CORNBREAD SALAD, RECIPES ...
Mar 5, 2012 - A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
From pinterest.ca


CHILI CORNBREAD SALAD RECIPES - ALL INFORMATION ABOUT ...
Chili Cornbread Salad Recipe - Food.com new www.food.com. 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 …
From therecipes.info


TRISHA YEARWOOD CORNBREAD SALAD RECIPE
Recent recipes trisha yearwood cornbread salad phyllo wrapped brie with caramelized onions katie lee s one pot beef bourguignon gina youngs tuna bacon and gorgonzola cornbread sliders with chipotle mayo banana yogurt pie all respy kevin belton corn chowder with shrimp and bacon choc mud cake kevin belton corn and seafood casserole oven barbecued ribs with asian slaw …
From crecipe.com


SALADS TO GO WITH CHILI AND CORNBREAD BEST RECIPES
What side dishes go well with chili? 16 Side Dishes That Go Great With Chili. 1 Sweet Jalapeno Cornbread. View Recipe. "Best cornbread ever! With my HOT chili, it went hand in hand," says reviewer CAT in the HAT. Sweet cornbread ... 2 Broccoli-Cauliflower Salad. 3 Savory Roasted Root Vegetables. 4 Perfect Baked Potato. 5 Ann's Dirty Rice. More ...
From findrecipes.info


CHILI CORN BREAD SALAD RECIPE
Chili corn bread salad recipe. Learn how to cook great Chili corn bread salad . Crecipe.com deliver fine selection of quality Chili corn bread salad recipes equipped with ratings, reviews and mixing tips. Get one of our Chili corn bread salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CHILI CORNBREAD SALAD – PRAIRIE OILS & VINEGARS
Ingredients:8 1/2 oz. chili cornbread (see chili cornbread recipe)1 can (4oz) chopped green chilies, undrained1/8 tsp. ground cumin1/8 tsp dried oreganopinch of rubbed sage1 c. ranch dressing (Ranch Dressing 2.0 recipe)2 - 15 oz. cans pinto beans, rinsed and drained2 - 15 oz. cans whole kernel corn, drained3 medium tom
From prairieoils.ca


CHILI CORNBREAD SALAD - RECIPE - COOKS.COM
CHILI CORNBREAD SALAD : 1 pkg. corn meal mix 1 can green chilies (undrained) 1/8 tsp. cumin 1/8 tsp. dried oregano 1 pinch sage 1 c. mayonnaise 1 c. sour cream 1 envelope Ranch salad dressing mix 2 cans pinto beans, rinsed and drained 3 cans corn (whole kernel), drained 3 medium tomatoes, chopped 1 c. green pepper, chopped 1 c. green onions 10 bacon strips, …
From cooks.com


CHILICORNBREADSALAD RECIPES
Chili Cornbread Salad Recipes CHILI CORNBREAD SALAD. A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma . Provided by Taste of Home ...
From tfrecipes.com


CHILI CORNBREAD SALAD RECIPES
More about "chili cornbread salad recipes" GREEN CHILI CORNBREAD SALAD - DAD WHATS 4 DINNER. 2016-03-29 · In a large bowl combine cornmeal, flour, salt, baking soda and baking powder. In a mixing bowl, beat butter and sugar. Mix in eggs and sour cream to … From dadwhats4dinner.com Cuisine American Estimated Reading Time 3 mins Category Salad …
From tfrecipes.com


CHILI CORNBREAD SALAD RECIPE | TASTE OF HOME - MASTERCOOK
1 envelope ranch salad dressing mix. 2 cans (15 ounces each) pinto beans, rinsed and drained. 2 cans (15-1/4 ounces each) whole kernel corn, drained. 3 medium tomatoes, chopped. 1 cup chopped green pepper. 1 cup chopped green onions. 10 bacon strips, cooked and crumbled. 2 cups shredded cheddar cheese. View the full recipe at tasteofhome.com.
From mastercook.com


Related Search