Colorful Cornbread Salad Recipes

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.

Steps:

• In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

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.

Steps:

• For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
• For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

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.