Jiffy Cornbread Salad Recipe Recipe For Deviled

CORNBREAD SALAD

Steps:

• When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
• Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
• In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
• When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.

BETTER THAN HOMEMADE CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Combine mayonnaise and eggs in a mixing bowl then whisk together until eggs are beaten.
• Whisk in melted butter and milk.
• Add dry corn muffin mix to wet ingredients then whisk together until just combined and most of the lumps are blended in.
• Lightly spray a 13x9 baking pan with cooking spray then pour in batter. Smooth and level batter then bake at 400 degrees for 30-35 minutes or until deep golden brown and the edges are starting to pull away from the sides of the pan.

CORNBREAD SALAD

Steps:

• 1. Prepare cornbread mix according to package directions; cool.
• 2. Stir together salad dressing mix, sour cream, and mayonnaise until well blended; set aside.
• 3. Combine tomatoes, bell pepper, and onion; gently toss.
• 4. Crumble half of cornbread in large serving bowl. Layer half of tomato mixture. Layer half of cheese, bacon, corn, relish, and reserved salad dressing. Repeat layers and end with cheese and bacon on top. Cover and chill for 3 hours (this salad gets better the longer it sits).