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.
THE BEST CORNBREAD SALAD RECIPE
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 12
Steps:
- Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
- Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
- Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
- Spread dressing over the top of the salad. Chill for two hours before serving.
Nutrition Facts :
HOOT'S CORNBREAD SALAD
A friend of mine always makes this for the school luncheons. The recipe makes alot, but there is never any leftover. It is so yummy!!!
Provided by lilbite
Categories Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- combine dressing mix with sourcream and set aside.
- cook jiffy mix according to package directions.
- crumble cooled cornbread into the bottom of a 9x13 casserole dish.
- layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
- spread the dressing mixture over the top.
- cover and chill for an hour.
Nutrition Facts : Calories 371.2, Fat 18.9, SaturatedFat 10.4, Cholesterol 38.5, Sodium 390.7, Carbohydrate 39.8, Fiber 7.2, Sugar 2.6, Protein 13.1
FRESH CORNBREAD SALAD
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.
Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
COLORFUL CORNBREAD SALAD
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 11
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, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.
Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
CORNBREAD SALAD
Even if you're not a fan of cornbread, this salad will surprise you. I never have any left over and am always asked for the recipe. You can make this your own by trading out vegetables.
Provided by Staci Cakes
Categories Other Salads
Time 30m
Number Of Ingredients 14
Steps:
- 1. DRESSING - Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
- 2. CORNBREAD - Prepare cornbread per package instructions. Set aside to cool.
- 3. LAYERING THE SALAD - Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl. Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes. Spread 1/2 of the ranch mixture over vegetables. Sprinkle 1 cup of cheese over the ranch layer. Top cheese with 1/2 of the bacon bits. Layer again as stated above, using the remaining ingredients.
- 4. Cover and refrigerate overnight before serving. The colder the better.
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SOUTHERN CORNBREAD SALAD - AN OLD FASHIONED RECIPE
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- Make the cornbread. Preheat the oven to 350 degrees. Spray an 8-inch baking pan with cooking spray. In a medium bowl, whisk together the cornbread mix, egg, and milk. Spoon into the prepared dish and bake until golden brown – about 20-25 minutes. Remove from the oven and set aside to cool completely.
- When cool, crumble or cut into small ½-inch cubes and spoon into a large mixing bowl. Set aside, uncovered, to dry out for at least 4 hours.
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