Robins Southern Cornbread Salad Recipes

SOUTHERN CORNBREAD SALAD

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.

ROBIN'S SOUTHERN CORNBREAD SALAD

Steps:

• 1. Prep everything and place in "assembly line" fashion.
• 2. In a large bowl (or trifle container), start layering the ingredients in the order given: • Crumble or cube your cornbread into small pieces, place on the bottom of bowl • Drained beans • Drained corn • Chopped bacon • Rotel • Diced onion and bell pepper • Quartered cherry tomatoes • Shredded cheese
• 3. Mix together the mayonnaise and ranch seasoning, and then evenly spread on top of layered salad.
• 4. Garnish with remaining cheese. Cover and place into the refrigerator until completely cold. Overnight is best.
• 5. Serve as is (in the layered) or gently mix together prior to serving to make sure all the ingredients are combined.
• 6. If you don't want store-bought ranch dressing, here's an easy copy-cat recipe to make it yourself: Homemade "Copy-cat" version of Hidden Valley Ranch Dressing Mix Ingredients: • ½ cup dry buttermilk powder • 1 tablespoon dried parsley for blending, 1 teaspoon reserved • ½ teaspoon dried dill weed for blending, ½ teaspoon reserved • 1 teaspoon onion powder • 1 teaspoon dried onion flakes (or dried chopped onion) • 1 teaspoon salt • 1 teaspoon garlic powder • 1 teaspoon garlic salt • ¼ teaspoon coarse ground black pepper • Dash of sugar Instructions 1. Add all the dry ingredients except the reserved teaspoon of dried parsley and the ½ teaspoon of dried dill to your blender. Blend until a nice powder. 2. Hand mix in the reserved parsley and dill - you want to see some herbs in your mix. 3. Store dry mix in an air-tight container or jar in your pantry for 2-3 months or in the freezer for 6 months or longer. Notes To make Hidden Valley Ranch Dip: Mix 2 tablespoons of dry mix with ½ - 1 cup of Sour Cream. Chill for 2 hours and serve as a dip. If for some reason your sour cream isn't very thick, and you want your dip to really set up thickly add in ½ teaspoon of unflavored gelatin. To make Hidden Valley Ranch Dressing for salads n such: Mix together 3 Tablespoons Dry Ranch Dip mix 1 cup of mayonnaise 2/3 cup buttermilk Mix together and let sit in the fridge for 1-2 hours. Just to let you know I tried this recipe with regular milk instead of the buttermilk first and it was NOT great tasting. But using the buttermilk it tasted just like the real deal. So keep that in mind...real buttermilk is the key to the dressing. (2 tablespoons = 1 packet)

FRESH CORNBREAD SALAD

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.

SOUTHERN CORNBREAD SALAD

Steps:

• Crumble cornbread into a bowl.
• add tomatoes, bacon, relish, green pepper, onion, carrot.
• in a separate bowl, mix mayo, honey, celery seed, sugar, vinegar and bullion.
• pour dressing over salad directly before serving.