CORNBREAD LAYERED SALAD
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
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.
LAYERED DEVILED EGG PASTA SALAD
This layered deviled egg salad has a little taste of everything and looks divine. Use a set of tongs to serve.
Provided by Stasty Cook
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h33m
Yield 6
Number Of Ingredients 12
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Remove saucepan from heat; let eggs stand in hot water for 10 minutes. Immerse eggs in a bowl of ice water and let cool, 1 to 2 minutes.
- Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate.
- Mash egg yolks into a crumbly paste with a fork. Mix in 2 1/2 tablespoons mayonnaise and mustard with the fork. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag; pipe into the egg whites. Garnish with fresh dill.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
- Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
- Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 20.9 g, Cholesterol 215.1 mg, Fat 22.4 g, Fiber 2.8 g, Protein 18.7 g, SaturatedFat 5.9 g, Sodium 796.9 mg, Sugar 2.7 g
LAYERED CORNBREAD SALAD
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
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
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
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.
SOUTHWESTERN CORNBREAD LAYERED SALAD
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
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.
BACK HOME CORNBREAD SALAD
Provided by Jent
Number Of Ingredients 11
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
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SOUTHWEST LAYERED CORNBREAD SALAD RECIPE | LAND O’LAKES
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4.8/5 (13)Category Salad, Corn, Vegetable, Side DishServings 15
- Place 2 cups crumbled cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
SOUTHERN LAYERED CORNBREAD SALAD - THE SEASONED MOM
From theseasonedmom.com
Estimated Reading Time 5 mins
- In a clear glass bowl or trifle dish, layer salad ingredients in the order listed above – starting with the iceberg lettuce on the bottom. Reserve about ¼ bag of lettuce for filling in the center of the salad later, as necessary.
- Concentrate the ingredients around the outer edges of the bowl so that they show in pretty, even layers. Fill in any remaining gaps in the middle with additional lettuce or spinach. After adding the layer of peas, prepare the salad dressing.
LAYERED CORNBREAD SALAD - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
Estimated Reading Time 2 mins
- Cut the cornbread into cubes. Place half of the cubes in the bottom of a large bowl with straight sides. Layer 1 cup of the cheddar cheese over the cornbread followed by the kidney beans.
- Spread 1/2 of the dressing over the beans. Then layer the corn, tomatoes, the remaining cheese and the rest of the dressing.
LAYERED CORNBREAD SALAD | COOKING MAMAS
From cookingmamas.com
Cuisine AmericanCategory SaladServings 12
- Prepare corn bread according to package directions. Cool, and cut into 1-inch cubes, set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until crisp. Drain on paper towels, cool, crumble, and set aside.
- To assemble the salad: Place cornbread cubes in the bottom of a large glass bowl. Layer beans, corn, onion, bell pepper, tomatoes, bacon, and cheese on top of cornbread.
- Cover, and refrigerate for at least 2 hours. Before serving, garnish with fresh chopped parsley. Divide salad among serving plates or bowls, drizzle with ranch dressing and devour!
SOUTHERN EASY LAYERED CORNBREAD SALAD · THE TYPICAL MOM
From temeculablogs.com
Estimated Reading Time 5 mins
- In another bowl whisk together your mayo, sour cream, and ranch dressing mix packet. (I then spoon it into a pint freezer bag so I can squeeze it out.)
- Bake your cornbread according to the directions on the package. Cook your bacon and dice it up when it is cooked and cooled.
SOUTHERN CORNBREAD SALAD - AN OLD FASHIONED RECIPE - EATS ...
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Estimated Reading Time 3 mins
- Make the cornbread. Preheat the oven to 350 degrees. Spray an 8-inch baking pan with cooking spray. In a medium bowl, whisk together the cornbread mix, egg, and milk. Spoon into the prepared dish and bake until golden brown – about 20-25 minutes. Remove from the oven and set aside to cool completely.
- When cool, crumble or cut into small ½-inch cubes and spoon into a large mixing bowl. Set aside, uncovered, to dry out for at least 4 hours.
- Cook the ears of corn until tender crisp – about 15 minutes. Drain well. Cut the kernels off of the cob and slide into the bowl with the cornbread.
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Servings 10Estimated Reading Time 4 minsCategory Cinco de Mayo
- Meanwhile, in small bowl, whisk lime juice, sour cream, mayonnaise and Mexican seasoning until smooth.
- Crumble 3 muffins into bottom of 3-quart glass bowl or trifle dish. Spread 1/2 of chorizo over cornbread. Dollop 1/2 of sour cream mixture chorizo.
- Continue layering in the following order or any order your want: green pepper, 3 crumbled muffins, tomatoes, 3 crumbled muffins, remaining chorizo, remaining sour cream mixture, 3 crumbled muffins, beans and cilantro.
LAYERED MEXICAN CORNBREAD SALAD RECIPE - SWEET T MAKES THREE
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Estimated Reading Time 3 mins
- 3. Crumble 1/2 cornbread into a large glass trifle bowl or 5-quart ice cream bucket (perfect for traveling!)
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LAYERED SOUTHWESTERN CORNBREAD SALAD ...
From melissassouthernstylekitchen.com
- Prepare the dressing using 1 1/3 cup of milk or buttermilk and 1 cup of mayo. Whisk until fully combined, then chill until assembling the salad.
- Prepare pico de gallo: In a medium size mixing bowl, toss together diced tomatoes, onion, and jalapeno pepper. Add chopped cilantro, lime juice and season with garlic salt and pepper to your taste. Chill until assembling.
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