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Results 1 - 10 of 41 for mexican cornbread salad
In a large bowl layer ... 1st layer: Cook Mexican cornbread according to directions. Crumble and ... top just before serving. NOTE: Makes a lot!
Bake Mexican cornbread. Cool; crumble. Blend Ranch ... cornbread. Toss in remaining ingredients. Refrigerate for at least 3 hours and serve cool.
Combine crumbled cornbread, peas, sausage, cucumber and ... stirring until well mixed. Spoon onto a bed of shredded lettuce Makes about 8 servings.
Combine salad dressing mix, sour cream, and ... half of crumbled cornbread into a large serving bowl. ... Note: To prepare Mexican cornbread, simply add 1 (4.5 ... inch pan of cornbread.
Mix and refrigerate overnight. Tomatoes can be added or 1 or 2 tablespoons picante sauce. If mixture seems to dry, add more mayonnaise.
Mix the 2 mixes together and cook. Crumble and layer in bottom of dish. Mix together and spread over bread crumbs. Mix all ingredients ...
Cook bread as directed. Crumble bread and mix other ingredients.
Mix all ingredients and pour in greased iron skillet or similar utensil and bake at 350 degrees until golden brown. Serves 6-8.
Mix all ingredients and bake in large pan at 475 degrees for about 30 minutes. Very good with pinto beans.
Mix all of ingredients in step 1 in order given. Pour 1/2 of corn mixture in greased casserole. Sprinkle on ground beef, onion, pepper and ...
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