Tex Mex Cornbread Salad Recipe

Tex Mex Cornbread Salad
Recipe by: Paula Deen
Ingredients: Makes 8 to 10 serving
2 ripe avocados
1 cup nonfat buttermilk
2 teaspoons chipotle chile powder
2 teaspoons cumin
2 teaspoons salt
¼ cup extra virgin olive oil
8 cups fresh baby spinach
4 cups sliced fresh mustard greens
1 ½ cups halved grape tomatoes
1 ½ cups shredded Monterey Jack Cheese with peppers
1 (15.5 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can corn kernels, drained and rinsed
Buttermilk Cornbread(recipe follow)

Procedures:

• Cut avocado in half. Coop avocado pulp into work bowl of a food processor. Add buttermilk, chile powder, cumin, and salt. Pulse until smooth, scraping sides as needed. Gradually add olive oil, pulsing to combine.

Buttermil Cornbread
Ingredients: Makes 1(9 inch square) pan
1 cup nonfat buttermilk
1 large egg
1 tablespoon vegetables oil
1 ½ cups self rising yellow cornmeal mix

Procedures:

• Preheat oven to 425 degree. Spray a 9 inch square baking pan with nonstick cooking spray. In a large bowl, whisk together butrmilk, egg, and oil. Add cornmeal mix, whisking until no lums remain. Pour into prepared pan.
• Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Cut about half of cornbread into 1 inch cubes to measure 3 cups; reserve remaining cornbread for other uses.