Layered Cornbread Salad Recipe Recipe For Stuffed

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CORNBREAD LAYERED SALAD



Cornbread Layered Salad image

My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. -Jody Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded and chopped
1/2 cup shredded cheddar cheese

Steps:

  • Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.

Nutrition Facts : Calories 458 calories, Fat 27g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 652mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

CORNBREAD SALAD



Cornbread Salad image

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

1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
⅛ teaspoon ground cumin
⅛ teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix
10 slices bacon
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese

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

LAYERED CORNBREAD SALAD



Layered Cornbread Salad image

When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 8

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sweet pickle relish
2 cans (15 ounces each) pinto beans, rinsed and drained
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
10 bacon strips, cooked and crumbled

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 and relish., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts : Calories 299 calories, Fat 18g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

LAYERED CORNBREAD SALAD



Layered Cornbread Salad image

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

1 (8 ounce) box Jiffy cornbread mix
1/4 cup Egg Beaters egg substitute or 1/4 cup egg substitute
1/3 cup skim milk
16 fat free ranch dressing (OR make your own 1 pkg. dry Ranch salad dressing mix, 8 ounces fat-free sour cream, and 1 cup low-fa)
16 ounces canned pinto beans, drained and rinsed
16 ounces cranberry beans or 16 ounces october beans
3 cups shredded low-fat sharp cheddar cheese
3 large ripe summer tomatoes, diced and drained or 1 pint sweet grape tomatoes, cut in half
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3 medium spring onions, thinly sliced (optional)
4 ounces chopped green chilies, drained
15 ounces canned corn, drained
3 cups coarsely chopped romaine lettuce
1 cup frozen green pea, thawed
1/2 cup hormel real bacon bits (I use Hormel or Oscar Mayer) (optional)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed and drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (6 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed and drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed and drained (optional)

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

BACK HOME CORNBREAD SALAD



Back Home Cornbread Salad image

Provided by Jent

Number Of Ingredients 11

1 16 ounce package cornbread mix or pre-made cornbread
1 1 ounce package Ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 15 ounce cans pinto beans, drained and rinsed
3 tomatos (diced)
1 cup chopped green or red pepper
1 cup chopped green onion
1 cup shredded cheddar cheese
1 pound bacon (cooked and crumbled)
2 11 ounce cans whole kernel corn, drained

Steps:

  • Prepare cornbread according to package directions, set aside to cool
  • Whisk together the salad dressing mix, sour cream and mayonnaise
  • Crumble half the cornbread in the bottom of a large serving dish - clear big bowl works great for presentation
  • Layer half of all remaining ingredients
  • Top with half of the salad dressing
  • Repeat layering with remains ingredients
  • Garnish as desired
  • Cover and chill 2 to 3 hours before serving
  • Can be made a day ahead of time as well

DIANNE'S SOUTHWESTERN CORNBREAD SALAD



Dianne's Southwestern Cornbread Salad image

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

1 (6-ounce) package Mexican cornbread mix
1 (1-ounce) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (8-ounce) package shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

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 LAYERED SALAD



Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

  • Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
  • Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

SOUTHERN LAYERED CORNBREAD SALAD



Southern Layered Cornbread Salad image

When we were showing our Scottish Terriers our group would gather after our turns in the ring to have a potluck, right there in the grooming area. This salad was one of the most popular dishes, and was requested often!! It involves a bit of prep work, but if you are pushed for time you can buy pre-chopped peppers, celery, and...

Provided by Diana Perry

Categories     Other Salads

Time 5h

Number Of Ingredients 15

1 box jiffy corn bread mix, made according to package directions, in 8" square pan; crumbled
12 oz peppercorn ranch salad dressing
1/3 c grated parmesan cheese
1/3 c buttermilk
1/2 c mayonnaise
1 head large romaine, rough chopped
2-1/2 c smoked turkey, cubed (optional; if i use i buy from the deli)
1 large yellow bell pepper, diced
1 large red or orange bell pepper, diced
1 medium red onion, diced
2 large tomatoes, seeded and diced
3 stalks large celery, diced
2 c shredded swiss cheese (8 ounces)
1 lb bacon, diced and cooked, drained well
2 green onions, diced (garnish)

Steps:

  • 1. This salad needs a very large bowl. If you have a glass bowl it will make a very pretty addition to the table!
  • 2. Mix the salad dressing, mayonnaise, buttermilk, and parmesan. Blend well. (If you cannot find Peppercorn Ranch you can use traditional ranch and add about 1/2 teaspoon freshly ground black pepper, or to your taste)
  • 3. Start the layers with 1/3 of the cornbread; add 1/2 of all the other ingredients, (except the green onion) in this order: romaine; turkey; yellow pepper; orange pepper, onion, tomato; celery; cheese; bacon; 1/3 of the dressing mixture.
  • 4. Repeat layers, ending with cornbread, and the final 1/3 of the dressing mixture.
  • 5. Cover tightly; refrigerate at least 4 hours, or over night. Prior to serving, add more buttermilk if the top appears too dry; garnish with the green onion.

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