Husbands Favorite Cornbread Salad Recipes

CORNBREAD SALAD

Steps:

• In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
• Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
• Top cornbread layer with rinsed pinto beans.
• Next, layer drained corn.
• Top with chopped green bell pepper.
• Add chopped sweet onion.
• Next, add chopped tomatoes.
• Add shredded cheddar.
• Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

COLORFUL CORNBREAD SALAD

Steps:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before 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.

HUSBAND'S FAVORITE CORNBREAD SALAD

Steps:

• Crumble cooled Cornbread in a large bowl.
• Clean & Chop all of the Vegetables & the parsley.
• Mix all the ingredients and pour the whole bottle of dressing, add salt & pepper to taste. This salad should be made the night before so all of the flavors set inches.
• This recipe is very versatile, sometimes I forget the recipe because I have just added what I have on hand, ie red onions instead of green onions etc.

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.