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
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
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
CORNBREAD SALAD I
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
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
CORNBREAD SALAD
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 20
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.
SUPER EASY CORNBREAD SALAD
This tastes like SUMMER! Try to use the best produce you can find, it makes a huge difference in the taste.
Provided by cheri durbin @pittysmom
Categories Other Salads
Number Of Ingredients 9
Steps:
- Prepare cornbread, bake and set aside to cool. Once cool, crumble into dish.
- Drain and mix together corn and beans. Put this over cornbread.
- Chop and mix together onion, tomato and pepper. Put this over beans/corn.
- Cover with the cheese.
- Pour Ranch dressing over this. Crumble crisp bacon over this. Cover and refrigerate overnight. It won't taste right until it sits overnight!
- You can also use Mexican cornbread and chili style beans for this recipe, if you want a spicier version. You can even throw in a bit of chopped Jalapeno!
EASY CORNBREAD
This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings
Provided by CoCaShe
Categories Quick Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, milk and oil together.
- Add all dry ingredients to wet and mix well.
- Pour mixture into greased 8"x8" cake pan.
- Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8
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