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Results 21 - 30 of 41 for mexican cornbread salad
Mix up all of cornbread mixture. Pour half of mixture ... on top. Bake at 350 degrees for 1 hour or until firm. Makes large iron skillet full.
Crumble half the cornbread into bottom of a large ... jalapeno pepper slices if desired. Cover tightly and chill 2 to 3 hours. Makes 6 to 8 servings.
Make cornbread read according to package directions. ... mix in mayonnaise or dressing. Chill overnight and serve cold. Makes 10 to 12 servings.
In large bowl, mix cornmeal, flour, baking powder, salt, cumin and paprika. Set aside. In another bowl, beat egg slightly, then stir in ...
25. CORNBREAD SALAD
Bake cornbread as directed on each package; set aside to ... crumble cornbread and mix with remaining ingredients. Keeps well in refrigerator.
Mix all ingredients well and pour into well greased skillet. Cook 45 minutes at 375 degrees.
27. CORNBREAD SALAD
Bake according to directions. Cool cornbread and bacon, crumble in large ... refrigerate. When ready mix together and go. Good with fresh peas or beans.
Grease large skillet and place ... salt, 1/2 cup salad oil, 1 cup milk, 2 ... remainder of step 4 over top and bake 45 minutes at 350 degrees.
29. CORNBREAD SALAD
Pour over vegetables and crumbled cornbread and let stand overnight or at least 4-5 hours. You may add cooked ham, bacon or sausage.
Mix all ingredients in order given. Bake at 350 degrees for 1 hour.
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