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
This is a recipe that I got off the Food Network website, year's ago. It has been a favorite ever since. Every time I make it, everyone loves it. It makes a lot, so make it when you are cooking for a crowd. I have added things and taken things out as we all do. I love bacon, but my husband doesn't like it (if you can imagine...
Provided by Jolayne Cooper
Categories Other Salads
Time 1h30m
Number Of Ingredients 22
Steps:
- 1. 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. Cool
- 2. Combine ranch dressing mix, sour cream and mayonnaise and set aside.
- 3. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. (A trifle bowl makes for a pretty salad.) Top with 1 can of drained 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 II
Make and share this Cornbread Salad II recipe from Food.com.
Provided by Chef Sunshine
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease one 9x13 inch pan.
- Combine the cornbread muffin mix, eggs and milk, stir until just combined.
- Pour batter into the prepared pan.
- Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool.
- Once cool crumble into bite-size chunks.
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- Whisk together the pickle juice and mayonnaise.
- In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles.
- Drizzle with 1/2 of the dressing and repeat.
- Top with bacon and chill for 1 hour.
Nutrition Facts : Calories 737.8, Fat 49.3, SaturatedFat 13.3, Cholesterol 106.9, Sodium 1633.6, Carbohydrate 61, Fiber 4.7, Sugar 19.1, Protein 13.8
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