SOUTHERN CORNBREAD SALAD
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
FRESH CORNBREAD SALAD
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.
Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
CORNBREAD SALAD
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by PRINCIPALCOLE
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
- Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
- In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
- Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g
CORNBREAD SALAD I
Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!
Provided by Rosemarie
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Prepare corn bread according to package directions. Cool, crumble, and set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g
THE BEST CORNBREAD SALAD RECIPE
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 12
Steps:
- Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
- Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
- Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
- Spread dressing over the top of the salad. Chill for two hours before serving.
Nutrition Facts :
CORNBREAD SALAD
This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.
Provided by Melissa Griffiths - Bless this Mess
Categories Sides
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
- Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
- In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
- When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.
Nutrition Facts : ServingSize 1 cup, Calories 410 calories, Sugar 3.1 g, Sodium 544.1 mg, Fat 22.2 g, SaturatedFat 6.6 g, TransFat 0.2 g, Carbohydrate 41 g, Fiber 5.6 g, Protein 13 g, Cholesterol 45.5 mg
CORNBREAD SALAD WITH LIME JUICE AND CILANTRO
Clipped from Dallas Morning News a while back. Time does not include the time to make the cornbread for the salad. Don't let the number of ingredients put you off. Cooking time is time to dry out the corn bread thoroughly.
Provided by TXOLDHAM
Categories Breads
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 250°F
- Spread corn bread in a jellyroll pan.
- Bake for 1-1/2 hours or until crisp.
- Combine corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and chiles in large bowl, tossing lightly.
- Season with cumin seeds, salt and pepper.
- Whisk olive oil, vinegar and lime juice in a small bowl until thorougly blended.
- Pour over corn bread mixture and toss gently to coat.
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.
Nutrition Facts : Calories 467 kcal, Carbohydrate 45 g, Cholesterol 53 mg, Fiber 7 g, Protein 13 g, SaturatedFat 8 g, Sodium 1131 mg, Sugar 8 g, Fat 27 g, ServingSize 10 Servings, UnsaturatedFat 0 g
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