Bacon Cornbread Salad Recipes

BACON CORNBREAD SALAD

Steps:

• Prepare cornbread with added 1/2 cup shredded cheddar to recipe. Cook, cool and break into bite size pieces in a large serving bowl.
• Add remaining ingredients in with cornbread and mix well. Reserve a little bacon and cheese to dress the top of the salad.
• Cover and refrigerate. Serve and Enjoy!

CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON

Steps:

• For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
• For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
• Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
• For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
• Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

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.

BACON CORNBREAD

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

BACON AND CHEESE CORNBREAD SALAD

Steps:

• Prepare both packages of cornbread according to package instructions, adding 1 cup of shredded cheese to the batter before baking.
• Allow cornbread to cool completely. Crumble into large pieces over a very large bowl.
• Add onion, bell pepper, celery, mayonnaise, garlic salt, and tomatoes to the bowl. Stir gently until completely combined.
• Cover and refrigerate until ready to serve.
• Just before serving, top with crumbled bacon, additional cheese, and fresh chives.

BACON CORNBREAD SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
• Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
• Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
• Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
• Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.

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.

SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD

Steps:

• For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
• Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
• Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

COLORFUL CORNBREAD SALAD

Steps:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

SOUTHWESTERN CORNBREAD LAYERED SALAD WITH BACON

Steps:

• Heat oven to 400ºF.
• Corn Muffins:
• Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
• Salad Dressing:
• Mix sour cream and dressing.
• Salad:
• Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

LAYERED CORNBREAD SALAD

Steps:

• Make cornbread and bake according to package instructions.
• Crumble cornbread and set aside.
• If making your own salad dressing: mix all ingredients in bowl and set aside.
• Assemble salad as follows, forming pretty layers in order listed:.
• Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
• Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
• Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
• Spoon salad dressing over top of salad and spread to cover top of bowl.
• Sprinkle remaining cheese on top.
• Sprinkle cheese with tomatoes and bacon bits (optional).
• Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
• It's better if it sits at least 4-6 hours for flavors to blend.
• Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
• NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
• Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.