Southwestern Cornbread Layered Salad Recipes

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.

Steps:

• Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
• Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

Steps:

• Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
• Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
• To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
• Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.

Steps:

• Cube cornbread.
• Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
• Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

Steps:

• Heat oven to 400ºF.
• Corn Muffins:
• Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
• Salad Dressing:
• Mix sour cream and dressing.
• Salad:
• Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

Steps:

• Prepare cornbread according to box directions; bake and cool completely.
• Crumble cornbread into a 2 quart glass serving bowl.
• Layer with onions, red pepper, corn and beans.
• In a small bowl, combine mayo and sour cream; spread over the veggies.
• Sprinkle with tomatoes and cheese.
• Refrigerate until ready to serve.

Steps:

• Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
• Line a large serving bowl with the torn lettuce.
• Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.