Recipe courtesy of Paula Deen
Save Recipe Print
Tex-Mex Cornbread Salad with Buttermilk Cornbread
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Buttermilk Cornbread

Directions

Cut the avocados in half. Scoop the pulp into the work bowl of a food processor. Add the buttermilk, olive oil, chile powder, cumin, salt and pepper. Pulse until smooth, scraping the sides as needed. 

In a large bowl, combine the spinach and mustard greens. Add the desired amount of dressing to the greens, tossing gently to coat. Add the tomatoes, cheese, beans, corn and Buttermilk Cornbread. Serve immediately with additional dressing if desired. 

Buttermilk Cornbread

Preheat the oven to 425 degrees F. Spray a 9-inch-square baking pan with nonstick cooking spray. 

In a large bowl, whisk together the cornmeal mix, buttermilk and egg, whisking until no lumps remain. Pour into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes. Cool completely in the pan. 

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Cornbread Dressing

Recipe courtesy of Ree Drummond

Greek Salad

Recipe courtesy of Rachael Ray

Skillet Cornbread Pudding with Ham and Pepper Jack

Recipe courtesy of Food Network Kitchen

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Arugula Salad

Recipe courtesy of Anne Burrell

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword