Cornbread Confetti Salad Food

CORNBREAD CONFETTI SALAD

Steps:

• Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CORNBREAD SALAD

Steps:

• Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
• Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

CORNBREAD SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
• Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
• In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
• Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

ITALIAN CONFETTI PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water, and drain.
• In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

CONFETTI CORN SALAD

Steps:

• In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving.

CORNBREAD CONFETTI SALAD

Steps:

• Prepare corn bread according to package directions.
• Cool completely and crumble or cube.
• In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
• In a small bowl, combine the dressing ingredients and whisk until well blended.
• Before serving, pour dressing over salad and toss gently.

CHICKEN-N-VEGGIE FILLED CONFETTI CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Place a greased 12-inch cast iron skillet in the oven to heat.
• In a large bowl, combine the artichoke hearts, spinach, Parmesan, mozzarella, mayonnaise, garlic, and 2 teaspoons hot pepper sauce. Mix well, and then fold in the cooked chicken. Set aside.
• In a medium bowl, blend eggs, oil and 1 teaspoon hot pepper sauce. Add the milk, carbonated beverage, cornmeal and flour. Mix well, and then stir in 1 cup of the chopped bell pepper.
• Remove the skillet from the oven. Pour the cornbread batter into the skillet. Carefully spread the batter with a spoon toward the sides of the skillet. The batter will begin to rise around edge of skillet. Spoon the chicken mixture on top of the batter, leaving the edges uncovered. Gently press the chicken mixture into the batter, making the edges rise slightly. Sprinkle the remaining 1/3 cup of bell pepper over the top.
• Bake for 25 to 35 minutes, or until the cornbread is golden and the filling is hot. Remove from the oven and cool for 5 to 10 minutes. Cut into wedges and serve.

CONFETTI CORN SALAD

Steps:

• Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

CONFETTI SALAD

Steps:

• In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

FRESH CORNBREAD SALAD

Steps:

• Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.

CONFETTI CORNBREAD

Steps:

• Preheat the oven to 375 degrees and grease a 9X9 square pan.
• Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
• In a smaller bowl, combine the next 3 ingredients.
• Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
• Pour into pan and bake, approximately 40- 50 minutes.
• Check doneness with fork or toothpick.
• Remove from oven.
• Top with butter pat and move it around until evenly coated.

CONFETTI CORNBREAD

Steps:

• Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
• Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
• Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
• Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.

CORNBREAD SALAD

Steps:

• Prepare corn bread batter according to package directions.
• Stir in chilies, cumin, oregano and sweet basil.
• Spread in a greased 9 X 13 inches.
• square baking pan.
• Bake at 400 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 the corn bread into serving 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.
• Yield: 24 servings.
• This recipe may be cut in half, if necessary.
• If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
• There is really no limit as to what you can put in this salad.

CONFETTI CORNBREAD

Steps:

• Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

CORNBREAD CONFETTI SALAD

Steps:

• Make corn bread mix as directed on box and cool completely.
• Mix all dressing ingredients until well blended and refrigerate.
• Crumble cooled cornbread in a large bowl. Add all other ingredients except dressing.
• Just before serving add dressing and toss well.