SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
CORNBREAD PANZANELLA
Steps:
- Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
- Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
- Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.
CORN SALSA
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.
SOUTHERN CORNBREAD SALAD
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
CORN SALSA
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield Servings: about 5 cups
Number Of Ingredients 11
Steps:
- Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
- Just before serving, add the cilantro to the salsa.
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
TRISHA YEARWOOD'S BROCCOLI SALAD
This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
Provided by DeniseBC
Categories Vegetable
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
- Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.
HOT CORN DIP FROM COUNTRY SINGER TRISHA YEARWOOD
I was watching "The View" and they had on country singer Trisha Yearwood promoting her second cookbook. She and the ladies of The View were surrounded by prepared dishes from her new cookbook, and Whoopi, Joy, and Sherrie could not stop eating the Hot Corn Dip!! They said it was thee best thing ever!! So I went on ABC website for The View and crossed my fingers hoping the recipe would be there, and it was!! I can't wait to try it today. Also wanted to post for others to try too. Hope it's a winner!!
Provided by Wife2uRick
Categories Corn
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
- In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
- Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
- Serve the dip warm from the oven with corn chips.
Nutrition Facts : Calories 1326.7, Fat 86.2, SaturatedFat 34.1, Cholesterol 164.1, Sodium 3105.7, Carbohydrate 99.2, Fiber 1.9, Sugar 15, Protein 53
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