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.
DIANNE'S SOUTHWESTERN CORNBREAD SALAD
This cornbread salad takes the layered salad to a whole new level. Everyone has their favorite cold layered salad that they make for family gatherings or office parties but give this cornbread salad a try. It is very user-friendly - make it one time and you never need to look at the recipe again. Plus, it is easily adaptable to whatever ingredients you have on hand. The recipe uses a packaged cornbread mix, but many readers make their favorite cornbread recipe, or use leftover cornbread. Add a layer of leftover holiday turkey or ham and make this a main dish salad. If you make this in the spring or summer, toss in some cold, boiled shrimp or a layer of pulled pork. Add different toppings and garnishes, such as diced avocado, cilantro, or limes, to make it a Mexican cornbread salad with unique flavors. This salad gets better if you let it chill 2 or more hours, so this is an ideal make ahead recipe.
Provided by Southern Living Editors
Yield Makes 10 to 12 servings
Number Of Ingredients 9
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.
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
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
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- Bake cornbread. Cool and crumble and place in large bowl. Add in onions, bell pepper, diced tomatoes, corn, and bacon. Stir until well combined.
- In a separate bowl, place mayo and ranch mix (If using). Stir until well blended. Skip this step if using plain mayo.
- Add mayonnaise mixture to salad and stir until fully mixed. Cover and refrigerate at least two hours before serving. ENJOY!
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