Southern Cornbread Salad Recipes

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SOUTHERN CORNBREAD SALAD



Southern Cornbread Salad image

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

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed
Calories 367 calories
Fat23g fat (7g saturated fat)
Cholesterol46mg cholesterol
Sodium607mg sodium
Carbohydrate29g carbohydrate (7g sugars
Fiber4g fiber)
Protein11g protein.

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.

SOUTHERN PANZANELLA



Southern Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 25

1/2 cup (1 stick) unsalted butter, melted
3 cups cubed day-old Skillet Cornbread (1-inch cubes), recipes follows
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon honey
1/2 teaspoon kosher salt
1 clove garlic, grated
1 pound collard greens, julienned
One 15-ounce can black-eyed peas, drained and rinsed
1 cup jarred sliced roasted red peppers, drained
1 cup cherry tomatoes, halved
8 ounces mozzarella pearls, drained
1/4 cup fresh basil leaves
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening, melted

Steps:

  • For the cornbread croutons: Preheat the oven to 350 degrees F.
  • Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely.
  • For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake.
  • For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad.
  • Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves.
  • Preheat the oven to 450 degrees F.
  • Stir together the cornmeal, flour, baking powder and salt in a bowl until combined.
  • Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined.
  • Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.

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