WebPrepare a pan of cornbread. (Photo 1) Allow to cool, then crumble ½ the cornbread into bowl. (Photo 2) Chop the veggies then drain on paper towels if tomatoes …
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WebPlace half of the cornbread into a 9×13 baking dish. In a small bowl, whisk together the mayonnaise, sour cream, green chiles, and ranch seasoning to combine. …
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WebCombine the eggs and butter in a separate bowl. Combine the wet and dry ingredients. Stir to form cornbread mix. Heat a cast iron skillet on medium-high heat and grease the pan with butter. When hot add the …
Web1 cup of canned or fresh corn, divided 1 cup cheese, divided 1 cucumber, diced 6 Crisp Bacon strips, chopped and divided 12 ounces Ranch dressing (see note) …
WebDirections. Spread cornbread cubes in a small baking pan. Bake, stirring once halfway, until golden, 8 to 10 minutes. Let cool. Combine lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a …