Cornbread and Jalapeño Salad Spicy Cornbread and Fresh Jalapeño Salad with Tangy Lime Dressing Ingredients: 3 cups cornbread, cut into bite-sized cubes (preferably day-old) 1-2 fresh jalapeños, thinly sliced (seeds removed for less heat) 4 cups mixed salad greens (such as romaine, arugula, and spinach) 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1 cup canned black beans, rinsed and drained 1/2 cup corn kernels (fresh or frozen, thawed) 1/4 cup fresh cilantro, chopped 1/2 cup shredded cheddar cheese For the dressing: 3 tablespoons olive oil 2 tablespoons fresh lime juice 1 teaspoon honey 1/2 teaspoon ground cumin Salt and pepper to taste Directions: Preheat oven to 350°F (175°C). Spread cornbread cubes on a baking sheet and toast for 8-10 minutes until crisp but not browned. Set aside to cool. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper to make the dressing. In a large salad bowl, combine salad greens, cherry tomatoes, red onion, black beans, corn kernels, sliced jalapeños, and cilantro. Add the toasted cornbread cubes and shredded cheddar cheese to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately to enjoy the contrast of crispy cornbread and fresh vegetables. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 360 kcal | Servings: 4 servings #cornbread #jalapenosalad #spicysalad #southwesternfood #saladrecipes #easyrecipes #healthyeating #freshingredients #mealprepideas #summerrecipes #spicyfood #cheddarcheese #limejuice #blackbeans #cornkernels #cleaneating #quickmeals #colorfulsalad #nutritiousfood #familyfriendly Add a spicy crunch to your salads with this Cornbread and Jalapeño Salad — fresh veggies, crispy cornbread, and a zesty lime dressing! 🌽🔥🥗

GARGANTUAN REUBEN DIP-STUFFED CORNBREAD 🌽🧀🥩 Ingredients: 🌽 1 box cornbread mix (plus ingredients per box) 🥩 1 cup chopped corned beef 🥬 1/2 cup sauerkraut, drained 🧀 1 cup shredded Swiss cheese 🥣 1/2 cup cream cheese 🥄 2 tbsp Russian or Thousand Island dressing 🧈 Butter for greasing Instructions: 1️⃣ Preheat oven to 190 °C (375 °F), grease a baking dish. 2️⃣ Mix Reuben dip: cream cheese, corned beef, sauerkraut, Swiss, and dressing. 3️⃣ Prepare cornbread batter per box, pour half into dish. 4️⃣ Spread Reuben dip over batter, then top with remaining batter. 5️⃣ Bake 25–30 min until golden and set. Cool slightly, slice thick—stuffed to the max! 🔥 Prep: 15 min | Bake: 30 min | Total: 45 min | Serves: 6–8

Looking for a warm and hearty dish to spice up your dinner? 🌶️✨ Pozole Recipe 🌽🍲 Ingredients: - 2 cups hominy (canned or dried) - 1 lb pork shoulder, cut into chunks - 6 cups chicken broth - 1 onion, chopped - 3 garlic cloves, minced - 2 tsp ground cumin - 1 tsp oregano - 1 tsp chili powder - Salt and pepper to taste - 1 cup radishes, thinly sliced - 1 cup shredded cabbage - 1 lime, cut into wedges - Fresh cilantro, for garnish Preparation Steps: 1. In a large pot, combine pork shoulder, chicken broth, chopped onion, minced garlic, and spices. 2. Bring to a boil, then reduce heat and simmer for 1.5 hours or until pork is tender. 3. If using dried hominy, cook it separately according to package instructions, then add to the pot. 4. If using canned hominy, rinse and add it to the pot during the last 15 minutes of cooking. 5. Once the pork is done, shred it using two forks and return it to the pot. 6. Season with salt and pepper to taste. 7. Serve hot, garnished with sliced radishes, cabbage, lime wedges, and fresh cilantro. Prep Time: 15 mins | Cooking Time: 1 hr 45 mins | Total Time: 2 hrs Calories: 350 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with tortilla chips or cornbread for a complete meal. #pozole #comfortfood #spicyrecipes

Southern Chicken and Dressing Classic Southern Chicken and Cornbread Dressing Bake Ingredients: 1 (9x13-inch) pan of prepared cornbread, crumbled 4 cups cooked chicken, shredded 1/2 cup unsalted butter 1 large onion, chopped 3 celery stalks, chopped 1 teaspoon poultry seasoning 1 teaspoon dried sage Salt and pepper to taste 2 large eggs, beaten 3–4 cups chicken broth (more if needed) Optional: chopped fresh parsley for garnish Directions: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. In a skillet over medium heat, melt the butter. Add chopped onion and celery; sauté until soft and translucent, about 8–10 minutes. In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, shredded chicken, poultry seasoning, sage, salt, and pepper. Mix thoroughly. Stir in the beaten eggs and 3 cups of chicken broth, mixing well. Add more broth if needed to reach a moist, but not soggy, consistency. Pour the mixture into the prepared baking dish and spread evenly. Bake for 40–45 minutes, or until the top is golden brown and slightly crispy on the edges. Let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired. Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes Kcal: Approximately 390 kcal per serving | Servings: 8 servings #southerncooking #chickenanddressing #cornbreaddressing #comfortfood #thanksgivingdinner #holidaybaking #familyrecipes #southerndishes #homemadegoodness #southerncomfortfood #classicrecipes #chickenrecipes #savorybakes #soulfood #downhomecooking #southernkitchen #bakedchicken #heritagerecipes #southernliving #holidayfavorites Nothing says comfort like Southern Chicken and Dressing 😋🍗 Fluffy cornbread, juicy chicken, and herbs baked to golden perfection!

Her cornbread ain’t done in the middle