Bacon Cheddar Chili Cornbread Salad Recipes

CHILI CORNBREAD SALAD

Steps:

• Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

CORNBREAD SALAD WITH BACON, CHEDDAR, AND RANCH

Steps:

• Heat the oven to 425 F/220 C/Gas 7.
• Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.
• Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.
• In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.
• Take the skillet out of the oven and place it on a rack.
• Combine the dry mixture with the buttermilk mixture and stir to blend well.
• Pour it into the hot skillet and return the skillet to the oven.
• Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.
• Remove the cornbread to a rack and cool completely.
• Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• Combine the chopped tomatoes, bell peppers, and onions. Toss gently.
• Crumble half of the cornbread into a large bowl.
• Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.
• Cover the bowl and chill the salad for at least 3 hours.
• When ready to serve, take it out of the refrigerator and gently stir the mixture.

CHILI CORNBREAD SALAD

Steps:

• Prepare corn bread batter according to package directions.
• Stir in the chilies, cumin, oregano, and sage.
• Spread in a greased 8-inch square baking dish.
• Bake at 400 degrees for 20-25 minutes or until tests done; cool.
• In a small bowl, combine mayo, sour cream and dressing mix; set aside.
• Crumble half of the cornbread into a 13x9 inch dish.
• Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
• Repeat layers (dish will be very full).
• Cover and refrigerate for 2 hours.

MINI CHEDDAR BACON LOAVES -- CORNBREAD!

Steps:

• Preheat oven to 350°F.
• Butter 8 mini loaf pans, or large muffin tins.
• Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
• Stir in the flour mixture until just combined.
• Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
• Pour about 1/2 cup batter into each of the buttered loaf tins.
• Bake for 8 minutes.
• Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
• Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
• NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

SOUTHERN CORNBREAD SALAD

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.