Bake Mexican cornbread.
Cool; crumble.
Blend Ranch dressing mix and mayo in separate bowl and then add to crumbled cornbread. Toss in remaining ingredients.
Refrigerate for at least 3 hours and serve cool.
Follow directions and bake the Mexican cornbread. Mix all the ingredients in with the crumbled cornbread. Refrigerate before serving.
Mix cornbread mix, Mexican cornbread mix, egg and milk together and pour into a 12 muffin pan.
Bake at 425\u00b0 for 20 minutes. Crumble into a large bowl.
Prepare cornbread mix according to package, adding green chiles.
Cool after baking.
Crumble 1/2 cornbread into large bowl. Layer remaining ingredients in following order:
1 can beans, 1 c. salad dressing, 1/2 chopped green pepper, 1 can corn, 1 chopped tomato, 1/2 container bacon bits, 1/2 shredded cheese, 1/2 green onions.
Repeat layers, beginning with crumbled cornbread.
Cover and refrigerate 2 hours.
Combine crumbled cornbread, peas, sausage, cucumber and tomato.
Toss to mix.
In small bowl, combine mayonnaise and dip. Mix well and add to cornbread mixture, stirring until well mixed. Spoon onto a bed of shredded lettuce
Makes about 8 servings.
Mix cornbread and bake as directed.
Crumble cooled cornbread in bottom of salad bowl.
Layer all ingredients in order given. Spread Miracle Whip all over top.
Cover well and refrigerate overnight.
Mix well before serving.
Prepare cornbread, adding green chilies and sage; COOL.
Combine Ranch dressing mix, sour cream, and mayo;set aside.
Crumble 1/2 cornbread into big bowl.
Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
REPEAT LAYERS.
Cover and chill 2 hours.
Serve in lettuce lined bowls, top with tomato wedges.
Bake 2 packages Mexican cornbread according to directions. Let cool.
Then crumble up into large bowl.
Add all ingredients listed; mix together and refrigerate overnight.
Yum.
*I use Martha White Mexican cornbread mix.
Bake cornbread and cool.
Crumble, then combine all ingredients.
Chill 1 hour before serving.
Bake Mexican Cornbread according to directions.
Mix ranch dressing, sour cream and mayonnaise together.
Crumble half of cornbread on bottom of large bowl. Layer
half of corn, pinto beans, vegetables and cheese.
Spread half of dressing over vegetable layer.
Repeat layering. Top with remaining cheese and bacon bits, if desired.
Mix Mexican cornbread mix according to directions on the package.
Put onion, garlic powder and jalapeno relish in blender. Puree.
Add to cornbread mixture.
Then add cream-style corn and add cheese last.
Put oil in pan and heat in a 13 x 9 x 2-inch pan.
Heat to 425\u00b0.
Add cornbread mixture to pan and bake for 45 minutes.
Brown ground chuck and drain.
Mix together Mexican cornbread mix by directions, except use the egg white.
Add chopped bell pepper, onion and garlic.
Pour the meat mixture into the bread mix.
Pour very little canola oil into a skillet.
Pour all your mixture into the skillet.
Bake in oven at 350\u00b0 until done.
Add cheese.
Put back into oven until cheese melts.
Good with anything.
Prepare the cornbread according to directions on package; cool and crumble.
Set aside.
Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
Cover and chill at least 2 hours. Enjoy!
To prepare Tex-Mex cornbread add 4 oz. can chopped
Combine salad dressing mix, sour cream, and mayonnaise; set aside.
Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread.
Top with half of sour cream mixture. Repeat layers with remaining ingredients.
Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield:
10 to 12 side dish servings or 8 main-dish servings.
Prepare cornbread as on package and bake.
Crumble cornbread as mix together with other ingredients.
Chill before serving.
Cook cornbread according to package directions.
Cool completely and crumble into a large bowl.
Add corn, onion, pepper, tomatoes, cheese, bacon and eggs.
Mix mayonnaise and salad dressing together in a small bowl.
Combine with other ingredients in the large bowl and refrigerate for about 2 hours.
Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
Cover, refrigerate 2 hours and serve chilled.
Cook cornbread.
Cool and crumble in bottom of large glass bowl.
Place drained beans on top of bread.
Next, layer the following ingredients:
diced green peppers, tomato, green onion and Mexican whole kernel corn.
Combine together Ranch dressing, sour cream and mayonnaise.
Spread on top.
Toss just before serving.