SOUTHERN CORNBREAD SALAD
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
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.
Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
CORNBREAD SALAD
Serve this in a clear bowl or trifle dish to show off this lovely salad to its fullest... then dig in and enjoy every flavorful bite! Perfect for parties or potlucks.
Provided by Melanie Miller
Categories Other Salads
Time 45m
Number Of Ingredients 11
Steps:
- 1. Prepare cornbread mix according to package directions; cool.
- 2. Stir together salad dressing mix, sour cream, and mayonnaise until well blended; set aside.
- 3. Combine tomatoes, bell pepper, and onion; gently toss.
- 4. Crumble half of cornbread in large serving bowl. Layer half of tomato mixture. Layer half of cheese, bacon, corn, relish, and reserved salad dressing. Repeat layers and end with cheese and bacon on top. Cover and chill for 3 hours (this salad gets better the longer it sits).
PEACH CORNBREAD TRIFLE
Steps:
- Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
- Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.
- Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
- Refrigerate and serve cold.
CORNBREAD TRIFLE
Categories Vegetable Side Freeze/Chill Quick & Easy
Number Of Ingredients 12
Steps:
- -Bake cornbread according to directions, let it cool then crumble it. -Combine ranch, sour cream and mayo in a separate bowl. -Mix corn, peppers, onions and tomatoes in another bowl. -In a clear salad or trifle bowl layer ½ the cornbread. -Layer ½ the veggies on the cornbread. -Layer ½ the cheese on the veggies. -Layer ½ the bacon on the cheese -Then layer ½ the dressing on the bacon. -Repeat the process.
CORNBREAD TRIFLE SALAD
The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.
Provided by Tearanii
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bake cornbread mix according to package instructions and crumble.
- Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
- In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
- In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
- Repeat layers with remaining ingredients.
- Cover and store in refrigerator until ready to serve.
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