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Corn Bread Salad

Well, Yardboy, my cilantro now almost bolting to seed in this heat As cilantro grows, the leaves get smaller and quite lacy. If you let the plant go to seed, the seeds are called coriander.

No, they’re not interchangeable with cilantro, but coriander seeds are great with any root vegetable, poultry and grain dishes. They have a slight lemony taste, while the fresh leaves of the plant are more citrusy and “green” tasting to me.

Anyway, here’s a recipe I’m sure your readers will love. It’s got a weird and long list of ingredients, but it goes together really fast, almost as fast as it disappears on the buffet table! Everyone who eats this asks for the recipe.

I’ve reduced the amount of fat in this version so go ahead and enjoy a big serving, Yardboy!

Southwestern Corn Bread Salad

1 pkg, 8.5 oz, corn bread/muffin mix
1-2 jalapenos, chopped, or 4 oz canned green chilies, chopped
3/4 teaspoon ea: cumin and oregano
1 cup ea: light or fat free mayonnaise and light or fat free sour cream
Good handful of cilantro, chopped (opt)
1 envelope Ranch salad dressing mix
2 cans favorite beans, drained: I like black and pinto
1 pound frozen corn, thawed, or equivalent canned, drained
4-5 medium tomatoes, chopped
1 bunch green onions, sliced thin
1 bell pepper, chopped
16 slices bacon, cooked and crumbled
3-4 cups shredded Mexican blend or cheddar cheese

Prepare corn bread according to directions and stir in chilies, cuminb and oregano. Pour into sprayed 8x8” pan and bake at 400 for 20 minutes. Cool. Meanwhile, combine mayo, sour cream, dressing mix and cilantro. Crumble half the cornbread into a 13x9 pan. Layer with half of each of the ingredients. Repeat layers, ending with cheese. Cover and refrigerate up to a day before serving. Serves 12-15.

 

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