BACON CORNBREAD SALAD
Bacon Cornbread Salad is a great southern classic. Combining fresh salad components with sweet southern cornbread is a win all the way around. Dressed with a mayo dressing and the king of protein, Bacon!
Provided by Brooke Burks
Categories Side Dishes
Time 1h30m
Number Of Ingredients 9
Steps:
- Prepare cornbread with added 1/2 cup shredded cheddar to recipe. Cook, cool and break into bite size pieces in a large serving bowl.
- Add remaining ingredients in with cornbread and mix well. Reserve a little bacon and cheese to dress the top of the salad.
- Cover and refrigerate. Serve and Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 322 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BACON AND CHEESE CORNBREAD SALAD
Provided by The Seasoned Mom
Time 40m
Number Of Ingredients 10
Steps:
- Prepare both packages of cornbread according to package instructions, adding 1 cup of shredded cheese to the batter before baking.
- Allow cornbread to cool completely. Crumble into large pieces over a very large bowl.
- Add onion, bell pepper, celery, mayonnaise, garlic salt, and tomatoes to the bowl. Stir gently until completely combined.
- Cover and refrigerate until ready to serve.
- Just before serving, top with crumbled bacon, additional cheese, and fresh chives.
CORNBREAD SALAD WITH BACON, CHEDDAR, AND RANCH
Steps:
- Heat the oven to 425 F/220 C/Gas 7.
- Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.
- Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.
- In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.
- Take the skillet out of the oven and place it on a rack.
- Combine the dry mixture with the buttermilk mixture and stir to blend well.
- Pour it into the hot skillet and return the skillet to the oven.
- Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.
- Remove the cornbread to a rack and cool completely.
- Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
- Combine the chopped tomatoes, bell peppers, and onions. Toss gently.
- Crumble half of the cornbread into a large bowl.
- Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.
- Cover the bowl and chill the salad for at least 3 hours.
- When ready to serve, take it out of the refrigerator and gently stir the mixture.
Nutrition Facts : Calories 467 kcal, Carbohydrate 45 g, Cholesterol 53 mg, Fiber 7 g, Protein 13 g, SaturatedFat 8 g, Sodium 1131 mg, Sugar 8 g, Fat 27 g, ServingSize 10 Servings, UnsaturatedFat 0 g
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 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
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