Tex-Mex Cornbread Salad with Buttermilk Cornbread Recipe

Name: Tex-Mex Cornbread Salad with Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe avocados; 1 cup nonfat buttermilk; 1/4 cup extra-virgin olive oil; 2 teaspoons chipotle chile powder; 2 teaspoons ground cumin; 2 teaspoons salt; 2 teaspoons ground pepper; 8 cups fresh baby spinach; 4 cups sliced fresh mustard greens; 1 1/2 cups halved green tomatoes; 1 1/2 cups shredded Monterey Jack cheese with peppers; One 15.5-ounce can kidney beans, drained and rinsed; One 14-ounce can corn kernels, drained and rinsed; 3 cups cubed Buttermilk Cornbread (cut into 1/4-inch cubes), recipe follows; Nonstick cooking spray; 1 1/2 cups self-rising yellow cornmeal mix; 1 cup nonfat buttermilk; 1 large egg

Servings: persons

2 ripe avocados
1 cup nonfat buttermilk
1/4 cup extra-virgin olive oil
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons ground pepper
8 cups fresh baby spinach
4 cups sliced fresh mustard greens
1 1/2 cups halved green tomatoes
1 1/2 cups shredded Monterey Jack cheese with peppers
One 15.5-ounce can kidney beans, drained and rinsed
One 14-ounce can corn kernels, drained and rinsed
3 cups cubed Buttermilk Cornbread (cut into 1/4-inch cubes), recipe follows
Nonstick cooking spray
1 1/2 cups self-rising yellow cornmeal mix
1 cup nonfat buttermilk
1 large egg

1
Cut the avocados in half.
2
Scoop the pulp into the work bowl of a food processor.
3
Add the buttermilk, olive oil, chile powder, cumin, salt and pepper.
4
Pulse until smooth, scraping the sides as needed.
5
In a large bowl, combine the spinach and mustard greens.
6
Add the desired amount of dressing to the greens, tossing gently to coat.
7
Add the tomatoes, cheese, beans, corn and Buttermilk Cornbread.
8
Serve immediately with additional dressing if desired.
9
Preheat the oven to 425 degrees F. Spray a 9-inch-square baking pan with nonstick cooking spray.
10
In a large bowl, whisk together the cornmeal mix, buttermilk and egg, whisking until no lumps remain.
11
Pour into the prepared pan.
12
Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes.
13
Cool completely in the pan.

2649

kcal

Calories

272

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ripe avocados, 1 cup nonfat buttermilk, 1/4 cup extra-virgin olive oil, 2 teaspoons chipotle chile powder, and more.

Yes, Tex-Mex Cornbread Salad with Buttermilk Cornbread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tex-Mex Cornbread Salad with Buttermilk Cornbread

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