Cornbread Salad I Recipes

CORNBREAD SALAD

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.

CORNBREAD SALAD

Steps:

• Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
• Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

CORNBREAD SALAD

Steps:

• For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
• For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

CORNBREAD SALAD I

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.

CORNBREAD SALAD I

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.

CORNBREAD LAYERED SALAD

Steps:

• Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.

FRESH CORNBREAD SALAD

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.

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.

CORNBREAD SALAD

Steps:

• In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
• In a large bowl combine the remaining ingredients, tossing well.
• Add the dressing mix to the cornbread mixture just before serving.
• Enjoy.

SOUTHWEST CORNBREAD SALAD

Steps:

• Cube cornbread.
• Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
• Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

CORNBREAD SALAD

Steps:

• in a skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
• In a large bowl, layer corn bread, beans, celery, onion and tomatoes.
• In a small bowl, combine the mayonnaise, sugar and vinegar; mix well.
• Spoon beef over tomato layer.
• Spread topping over salad (do not toss).
• Serve.

SOUTHWEST CORNBREAD SALAD

Steps:

• In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours., Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

CORNBREAD SALAD

Steps:

• Prepare corn bread batter according to package directions.
• Stir in chilies, cumin, oregano and sweet basil.
• Spread in a greased 9 X 13 inches.
• square baking pan.
• Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool.
• In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
• Crumble half the corn bread into serving 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.
• Yield: 24 servings.
• This recipe may be cut in half, if necessary.
• If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
• There is really no limit as to what you can put in this salad.