Tennessee Cornbread Salad Recipes

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TENNESSEE CORNBREAD SALAD

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

Provided by Mrs. Hughes

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8



Tennessee Cornbread Salad image

Steps:

  • Crumble half the cornbread into bottom of large serving bowl.
  • In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
  • Spoon half of mixture over cornbread.
  • Stir together mayonnaise and pickle juice.
  • Spread half the dressing over vegetables.
  • Repeat layers.
  • Garnish as desired.
  • Cover tightly and chill 2 to 3 hours before serving.

Nutrition Facts : Calories 389.6, Fat 26.2, SaturatedFat 6.8, Cholesterol 30.8, Sodium 865.4, Carbohydrate 32.4, Fiber 4.6, Sugar 7.4, Protein 7.3

6 ounces white cornbread mix, prepared according to package directions
1/2 cup sweet pickle, chopped (reserve juice)
12 slices bacon, cooked crisp and crumbled
3 cups tomatoes, chopped
1 cup mayonnaise
1 cup green pepper, chopped
1/4 cup pickle juice
1 cup onion, chopped

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



Cornbread Salad I image

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

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

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



Cornbread Salad image

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

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

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



Southern Cornbread Salad image

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.

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

TEX-MEX CORNBREAD SALAD

Make and share this Tex-Mex Cornbread Salad recipe from Food.com.

Provided by Diana Thompson

Categories     One Dish Meal

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 13



Tex-Mex Cornbread Salad image

Steps:

  • Use a deep glass bowl or small punch bowl.
  • Crumble half of the baked cornbread in the bottom of the bowl.
  • Top with half of the beans.
  • In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
  • Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
  • In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
  • Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
  • Repeat the process with the remaining ingredients.
  • Cover and chill for several hours before serving.
  • Garnish with a little shredded Cheddar cheese if desired.

1 package cornbread mix, prepared as directed
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained
3 tomatoes, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno peppers, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups monterey jack cheese, shredded
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix

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    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #stuffings-dressings     #salads     #side-dishes     #american     #southern-united-states     #easy     #refrigerator     #beginner-cook     #equipment     #presentation     #served-cold

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Top Asked Questions

How to make Pioneer Woman’s cornbread salad?
How To Make Pioneer Woman Cornbread Salad? Combine the dry ranch dressing mix, buttermilk, and mayonnaise in a small bowl. Stir to combine and refrigerate until ready to use. In a clear glass trifle dish about eight inches wide and five inches tall spread half of the cornbread evenly.
How do you make cornbread dressing with ranch dressing?
Combine the dry ranch dressing mix, buttermilk, and mayonnaise in a small bowl. Stir to combine and refrigerate until ready to use. In a clear glass trifle dish about eight inches wide and five inches tall spread half of the cornbread evenly.
How long does cornbread salad need to sit before cooking?
I recommend letting the cornbread sit at room temperature for at least 4-6 hours after baking and before adding it to the salad. Let the salad sit in the fridge for at least an hour before serving, so the flavors can settle. You can store the salad in the fridge for up to 3-4 days.

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