Layered Cornbread Salad Recipe Recipes Recipe For Meatloaf

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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.

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

Make and share this Cornbread Salad recipe from Food.com.

Provided by Moe Larry Cheese

Categories     Meat

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 lb ground beef
1 1/2 cups crumbled cornbread
1 (15 ounce) can pinto beans, rinsed and drained
2 stalks celery, chopped
1 large onion, chopped
4 medium tomatoes, choppped
1 1/3 cups mayonnaise
2 teaspoons sugar
2 teaspoons vinegar

Steps:

  • in a skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
  • In a large bowl, layer corn bread, beans, celery, onion and tomatoes.
  • In a small bowl, combine the mayonnaise, sugar and vinegar; mix well.
  • Spoon beef over tomato layer.
  • Spread topping over salad (do not toss).
  • Serve.

Nutrition Facts : Calories 344, Fat 19.9, SaturatedFat 4.5, Cholesterol 39.1, Sodium 318.7, Carbohydrate 28.8, Fiber 5.9, Sugar 6.3, Protein 13.8

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

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

LAYERED CORNBREAD CASSEROLE



Layered Cornbread Casserole image

This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 12

1/2 cup corn oil, plus more for baking dish
1 1/4 cups fine yellow cornmeal, plus more for baking dish
1 1/2 cups whole milk
1 can (14.75 ounces) cream-style corn
3 large eggs
3/4 teaspoon baking soda
2 teaspoons kosher salt (we use Diamond Crystal)
8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
2 cups shredded cooked chicken or turkey (10 ounces)
1/2 cup chopped fresh cilantro leaves, plus more for serving
1/2 cup sliced pickled jalapeños, drained
Salsa, for serving (optional)

Steps:

  • Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
  • In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

CORNBREAD SALAD I



Cornbread Salad I image

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Provided by Rosemarie

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 11

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

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.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g

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