Tex Mex Cornbread Salad Food

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

TEX-MEX SALAD

Steps:

• Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

SUNNY'S TEX-MEX SPOONBREAD

Steps:

• Preheat the oven to 400 degrees F.
• For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
• For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
• In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
• Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

TEX-MEX CORNBREAD

Steps:

• Put 1 tablespoon oil in a 10-inch cast-iron skillet and put it in the oven. Heat the oven to 425 F.
• In a large bowl, whisk the eggs with 1/4 cup oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
• In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
• Carefully take the hot skillet out of the oven and set it on a metal rack.
• Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
• Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
• Cut into wedges and serve.

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX CORNBREAD SALAD

Steps:

• Use a deep glass bowl or small punch bowl.
• Crumble half of the baked cornbread in the bottom of the bowl.
• Top with half of the beans.
• In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
• Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
• In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
• Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
• Repeat the process with the remaining ingredients.
• Cover and chill for several hours before serving.
• Garnish with a little shredded Cheddar cheese if desired.

TEX-MEX BEAN SALAD

Steps:

• In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
• Cover and refrigerate for at least 3 hours.
• Place a lettuce leaf on an individual salad plate.
• Spoon the bean salad onto the lettuce leaf (using a slotted spoon).

TEX-MEX CORNBREAD

Steps:

• Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven.

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.

TEX MEX CORNBREAD

Steps:

• Mix corn meal, baking powder, and salt.
• Combine the remaining ingredients.
• Add to dry mix.
• Stir until blended well.
• Pour into greased 9x9 baking pan.
• Bake at 375* for about 40 mnutes, until bread tests done.

TEX-MEX CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Mix cornbread according to directions on package.
• Place half the cornbread batter into a greased 8-inch square pan.
• Top batter with corn, green chiles and cheese.
• Spread remaining batter on top.
• Bake for 35 minutes, or until golden.