Cornbread Salad Recipe Southern Living Recipe Cards

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.

DIANNE'S SOUTHWESTERN CORNBREAD SALAD

Steps:

• Prepare cornbread according to package directions; cool and crumble. Set aside.
• Prepare salad dressing according to package directions.
• Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

SOUTHWESTERN CORNBREAD SALAD

Steps:

• Prepare the cornbread according to directions on package; cool and crumble.
• Set aside.
• Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
• Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
• Cover and chill at least 2 hours. Enjoy!

SOUTHERN CORNBREAD SALAD

Steps:

• Cornbread Salad Directions:
• Crumble cornbread into large mixing bowl. Add cucumbers, tomatoes & beans. Stir until evenly mixed. Add just enough mayonnaise to evenly coat mixture (result will be grainy yet pasty). Add crumbled bacon. Stir to mix evenly. Keep covered in fridge.
• Cornbread Directions:
• Preheat oven to 450°F. Generously butter iron skillet (or 13"x9" bread pan). Place pan in oven to heat both pan & butter...be careful not to allow butter to scorch/burn (if it does just begin again).
• While pan is in oven, in med mixing bowl combine corn meal, flour, salt, sugar & baking soda. Blend well. Add enough milk to make batter thick pourable. Add eggs, one at a time stirring just until mixed.
• When pan is hot, pour in batter. Place pan on top rack of oven (top rack should be in center of oven position). Bake at 450°F for about 12-15 minutes or until golden brown. Let sit in pan for 10 minutes. Remove from pan & cool completely before storing in air-tight container.

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.