Cornbread Recipes

Ingredients:

1 package Appalachian Trail or Sante Fe Trail Cornbread mix
1 8-ounce can cream style corn, drained or kernals from 3 ears fresh corn
1 cup shredded cheddar cheese
1 cup buttermilk
2 eggs, lightly beaten
4 tablespoons melted butter
5 ounces can of green chilies, or use the Sante Fe Trail mix seasonings (optional)

Recipe Directions:

1. Blend eggs and buttermilk.
2. Add contents of cornbread package. Stir in corn, cheese, green chilies or seasonings.
3. Melt butter in 9 x 13 inch pan in preheated oven.
4. Swirl the butter to coat the pan, then add melted butter to the batter and stir.
5. Pour batter into pan and bake 18 to 20 minutes at 425 degrees.

Ingredients:

1 package Santa Fe Cornbread Mix
1 cup buttermilk
2 eggs
2 tablespoons butter
1 can cranberry sauce or American Spoon Foods Sweet Tomato Relish
1 12-ounce package Little Jones Sausage links

Recipe Directions:

Brown sausages in skillet, pour off extra fat, and place in bottom of 8 inch pyrex baking pan. Cover with cranberry sauce or sweet tomato relish. Prepare cornbread batter with buttermilk, eggs and melted butter. Pour batter over all and bake 25 minutes at 350 degrees. Cut in squares and serve.

Salad Ingredients:

• 8 cups mixed greens: spring greens, arugula, baby spinach, romaine, or other
• 1 pint grape or sweet cherry tomatoes, cut in half
• 1 medium red onion, diced
• 1 package Appalachian Trail or Santa Fe Trail Cornbread Mix
• 4 ears fresh corn, boiled about 6 minutes or grilled (optional)
• 1 cup Asiago cheese, cubed (optional)
• 1 avocado, peeled and cut up (optional)

Vinaigrette Ingredients:

• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/2 packet Pesto Dip Mix
• Salt and freshly ground pepper to taste
• 1 teaspoon minced garlic (optional)

Recipe Directions:

1. Prepare corn bread according to directions on package. Allow to cool.
2. Remove corn bread from pan. Heat barbecue grill to high, brush each side of corn bread with olive oil and grill just until grill marks appear, 1-2 minutes per side.
3. Remove cornbread and cut into 1-inch cubes. (This can be done a day ahead, cover cubes loosely and allow to dry.)
4. Combine all vinaigrette ingredients in jar with tight fitting lid. Shake and set aside.
5. In large salad bowl combine lettuce greens, tomatoes, and onion.
6. Shake and add vinaigrette, gently toss salad.
7. Add cornbread and any optional additions. Mix gently and serve.

Note: If making ahead, add the cornbread just before serving so it doesn’t get soggy.

Frontier Soups cornbread mixes with included recipes make delicious homestyle cornbread for an excellent accompaniment to soup for supper. Soup and bread make the ideal meal!

• Cornbread Recipe
• Mexican Cornbread Recipe
• Corn Polenta Recipe