Best Southwest Cornbread Recipes

SOUTHWEST LAYERED CORNBREAD SALAD

Steps:

• Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

SOUTHWEST CORNBREAD SALAD

Steps:

• In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours., Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

SOUTHWEST CORNBREAD SALAD

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.

SOUTHWEST CORNBREAD STUFFING

Steps:

• Preheat oven to 350°F. Cook and stir onions and celery in margarine in large heavy saucepan on medium-high heat until crisp-tender. Stir in chicken broth, corn and chilies. Add cornbread stuffing and pecans; mix lightly.
• Spoon into lightly greased 3-quart casserole dish; cover.
• Bake 45 min. or until heated through.

SOUTHWEST CORNBREAD PUDDING

Steps:

• Pre-heat oven to 350 deg.
• Coat a 9" x 13" baking pan with Pam.
• Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
• Mix together the first 3 ingredients in a small bowl.
• Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
• Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
• Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
• Remove from the oven and cool slightly.
• Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.

SOUTHWEST CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste. Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro. Bake for 30-35 minutes uncovered until the top is golden and the cheese has melted. Serve warm.

SOUTHWEST CORNBREAD

Steps:

• Preheat your oven to 425° Saute bacon in a cast-iron skillet and render until crispy. Remove bacon and reserve it and the fat separately. In a bowl, combine cornmeal, baking powder and salt. In another bowl, combine the sour cream, corn, butter, eggs, cheese, chiles, bacon pieces, salt and pepper. Add to dry ingredients and stir until blended. Place a nine or ten inch cast iron skillet (or a nine inch pie dish) in oven and heat for 5-10 minutes. Remove and put the bacon fat into the skillet and continue heating until barely smoking. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.

SOUTHWEST CORNBREAD DRESSING WITH CORN AND GREEN CHILIES RECIPE - FOOD.COM

Steps:

• Melt butter in heavy skillet over medium-high heat.
• Add all chilies; saute until beginning to soften, about 8 minutes.
• Stir in one package corn and the green onions.
• Transfer to very large bowl; mix in cilantro.
• Coarsley crumble corn bread into vegetable mixture; toss to blend.
• Blend second package of corn, eggs, sugar, salt and pepper in food processor to a coarse puree.
• Stir mixture into dressing.
• Add enough broth to dressing mixture to moisten slightly( 3/4 to 1 cup ).
• Generouly butter large baking dish; spoon dressing into prepared dish and cover with buttered foil, buttered side down.
• Bake dressing in dish at 350 degrees until heated through, about 45 to 60 minutes.
• Remove foil and bake an additional 15 minutes or until top of dressing is crisp and golden.
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