One of those Southern favorites is Cornbread Salad. Of course Southerners love their cornbread and naturally, a salad using this tasty bread would be favored too. In response to a request, I am posting this recipe without any of my visuals. No time to make it and get it posted too. I hate “Jump to Recipe”. There is too much said about how to make a recipe, it’s almost insulting to those of us that cook. That being said. Simply, here’s the recipe. Enjoy!
Keyword bacon bits, bell pepper, buttermilk dressing, cheese, corn meal, cornbread, cottage cheese, green onion
Prep Time 30 minutesminutes
Servings 10
Equipment
9×13 pan
lg serving bowl
Ingredients
2pkgJiffy Cornbread mix
2cupsbuttermilk dressing
216 oz canspinto beansdrained
3cupscheddar cheeseshredded
1/2 cupred or green bell pepperchopped
1/2cupgreen onionchopped
1 1/2cupsbacon bits
115 oz canwhole kernel corndrained
Instructions
Mix and bake cornbread according to package instructions. Cool.
Place 1/2 of the cornbread, crumbled, in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, bell peppers, green onions, bacon, corn and dressing mixture. Repeat layers ending with the dressing mixture. Cover and chill at least two hours before serving.
My mentor and co-worker, Jane Noland gave me her daughter=s favorite pan cookie recipe. From Julie Castleberry…
Ingredients
2 1/4cupsunsifted flour
1teaspoonbaking soda
1teaspoonsalt
1cupbutter or margarinesoftened
3/4cupsugar
34cupbrown sugarfirmly packed
1teaspoonvanilla
2eggs
12ouncessemi-sweet chocolate chips
1cupchopped nuts
Instructions
Preheat oven to 350 F. Combine 1st three ingredients and set aside. Cream butter sugars and vanilla. Beat in eggs. Gradually add dry ingredients. Add chips and nuts. Spread into greased 9×13 inch pan. Bake for 20 to 30 minutes. Cool and cut into squares.
Making good brownies is not about the recipe you use, but the technique. My baker once overcooked the brownies and my client called and said they were dry. I knew exactly what happened. I baked again, being careful not to over bake and the client was happy.
I love a chewy brownie with a smooth ganache icing. It’s a marriage made in heaven! Enjoy
Melt chocolate in a double boiler and set aside to cool.
Cream together the sugar, salt and butter, using a paddle in the mixing bowl on #2 for 5 minutes.
Add the eggs and mix on #2 for another 5 minutes, scrape the bowl.
Add the flour, chocolate, baking powder and vanilla; mix on #1 until well blended.
Line baking sheet with foil and butter. Pour in the brownies mix spreading out even.
Bake at 350 degrees for about 40 minutes. Do not over bake.
Cool thoroughly and spread the top with chocolate ganache.
Cut 4×6 rows to make 24 brownies.
Chocolate Ganache
Heat 1 cup of heavy cream to a simmer. Add 1 2/3 cups semi sweet chocolate chips remove from heat Let set a few minutes to melt the chocolate. stir with a wire whisk to completely melt the chocolate and mix the ganache to a pourable consistency.
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What is a Mexican meal without rice? I can’t think of many good substitutes. My recipe was given to me by Cindi Fonseca. She was a guest speaker when I was teaching. This was the recipe she made as an afternoon snack for her boys. How nutritious is that? So much better than what most kids eat. I love that she builds the flavor in her recipe by browning and adding a few fresh vegetables. It is quick and easy and you will love it as a side. Enjoy!
Heat oil in skillet. Add rice and brown stirring frequently. Meanwhile, add tomato bouillion to water.
When rice is brown, add tomato water mixture. Add remaining ingredients and turn rice to a simmer. Cook until rice has absorbed water and is done.
Notes
Recipe can be easily increased by keeping the ratio of rice to water 1 to 2. (For 2 cups rice, add 4 cups of water or stock) Adjust rest of ingredients accordingly. Other vegetables can be added such as whole kernel corn, english peas or diced tomatoes.
We have all ordered Chili Rellenos at a Mexican Restaurant. You know, the poblano peppers, stuffed with a cheese mixture, dipped in a batter and deep fried. Heavenly, and now let’s make them at home. I got the recipe at a Teacher’s Workshop at the Art Institute of Houston. The recipe was all in ounces. Of course, all culinary students weigh everything. Never fear all you cooks who do not own a scale, I have converted it for you. I am also including what I serve it with: Mexican Rice and (no, not beans) Oven Roasted Okra seasoned with chili powder and cumin. It’s a great combination and even though the Chili Rellenos require a little work, they are well worth it. Enjoy!
Roast peppers by placing on grill, or directly on burner or in a skillet. Turn frequently and roast until blisters form. Place in paper bag to sweat and cool.
When cool, peel off skin. Split on one side only and cut out the seed pod leaving the stem.
Filling
Heat the butter, add onions, garlic and saute' until soft. Add the whole kernel corn and oregano. Heat for about 2 minutes.
Cool and then blend with the sour cream and grated Monterey jack cheese. Season with salt and pepper to taste.
Stuff the chiles with the cheese mixture, reshape and chill for 30 minutes.
Frying
Separate the egg yolks and egg whites. In a bowl, beat the egg yolks and water. Whisk in the flour, salt and baking powder.
In a larger bowl, whip the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the egg yolk mixture.
When ready to serve, heat 1/2 inch oil in an iron skillet. When 350 degrees, dip the stuffed chiles in flour and then in the batter. Fry in the hot oil until golden brown on one side, turn them over and fry until golden brown on the other side. Remove from oil and drain on paper towels. Keep warm. Serve immediately.
Notes
This recipe can be made in stages. Roast the peppers, make the filling and stuff ahead of time. Then all that is left is making the batter, heating the oil and frying.
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.
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