Jiffy Cornbread Salad Recipes
JIFFY CORNBREAD
If you love Jiffy Cornbread, wait until you try this absolutely irresistable Jiffy Cornbread Recipe. Skip the instructions on the box, this is the recipe you want for the most amazing, moist and delicious cornbread ever.
Provided by Christi Johnstone
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
- In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
- Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
- Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.
Nutrition Facts : Calories 141 kcal, Carbohydrate 3 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 34 mg, Sugar 3 g, ServingSize 1 serving
THE BEST CORNBREAD SALAD RECIPE
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 12
Steps:
- Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
- Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
- Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
- Spread dressing over the top of the salad. Chill for two hours before serving.
Nutrition Facts :
LAYERED CORNBREAD SALAD
This beautiful, delicious salad can be made the day before, is a little different, and serves 25+ people. Don't let the long list of ingredients scare you. This is VERY easy. But, do NOT leave out the cornbread. It's my favorite dish to take to potluck or covered dish suppers - and there is never any left! For vegetarians, omit the real bacon bits. Vary the ingredients to suit your taste and ingredients on-hand.
Provided by BeachGirl
Categories Pork
Time 45m
Yield 1 HUGE bowl, 25 serving(s)
Number Of Ingredients 24
Steps:
- Make cornbread and bake according to package instructions.
- Crumble cornbread and set aside.
- If making your own salad dressing: mix all ingredients in bowl and set aside.
- Assemble salad as follows, forming pretty layers in order listed:.
- Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
- Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
- Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
- Spoon salad dressing over top of salad and spread to cover top of bowl.
- Sprinkle remaining cheese on top.
- Sprinkle cheese with tomatoes and bacon bits (optional).
- Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
- It's better if it sits at least 4-6 hours for flavors to blend.
- Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
- NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
- Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.
Nutrition Facts : Calories 162.6, Fat 2.6, SaturatedFat 1, Cholesterol 3.1, Sodium 250.7, Carbohydrate 25.6, Fiber 7, Sugar 2, Protein 10.2
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.
EASY CORNBREAD SALAD
Steps:
- Bake Jiffy mix in large baking pan as directed on box, cool, and crumble in a bowl.
- Add diced onion, diced tomato, and diced green pepper. Add mayo and mix.
- Chill overnight and serve as side dish or with ham and beans. Really good!
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
BACON CORNBREAD SALAD
This recipe was shared with me by a dear friend many years ago. It has been a favorite ever since. As I've tweaked it to my own taste, you may find it interesting to do the same. Some like to use ranch dressing instead of mayo, or dill pickles instead of sweet. Just as with a tossed salad, you may add your favorite ingredients like broccoli, green peppers, sweet onions, or olives. Have fun!
Provided by five_blessed
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
- Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
- Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
- Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
- Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 41.7 g, Cholesterol 61.8 mg, Fat 36.8 g, Fiber 1.1 g, Protein 11.1 g, SaturatedFat 7.1 g, Sodium 1229.5 mg, Sugar 17.2 g
MEXICAN CORNBREAD SALAD
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by Jose
Categories Salad
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g
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