Saturday, October 19, 2013

Layered Mexican Cornbread Salad

Cornbread:
1 c cornmeal
3 c flour
2/3 c sugar
2 tbs baking powder
1 tsp salt
1 c coconut oil
6 tbs butter, melted
4 eggs beaten
2 1/2 c milk

Salad:
3 c chopped romaine lettuce
3 c cubed or crumbled cornbread
15 oz. black beans, rinsed and drained
1 1/2 c corn (fresh or frozen, thawed if frozen)
1 red bell pepper, finely diced
3 green onions, finely chopped
4 roma tomatoes, liquid squeezed out and chopped
2 c shredded cheddar cheese

Dressing:
1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove
1 ripe avocado
juice from 1/2 lime

For cornbread, add dry ingredients, make a well and then add oil, butter, eggs and milk into center.  Stir until just mixed (batter will be runny).  Bake in a 9 X 13 pan at 350 degrees for 45+ minutes. 

Blend dressing ingredients in a blender, and chill.

In a 9 X 13 pan, layer ingredients in the following order: lettuce, cornbread, beans, corn, pepper, green onion, tomato, cheese.  Pour dressing over the cheese.  Cover with plastic and refrigerate for 1/2 hours, serve chilled.


From Melskitchencafe.com

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