South By Southwest Layered Cornbread Salad Recipes
DIANNE'S SOUTHWESTERN CORNBREAD SALAD
This cornbread salad takes the layered salad to a whole new level. Everyone has their favorite cold layered salad that they make for family gatherings or office parties but give this cornbread salad a try. It is very user-friendly - make it one time and you never need to look at the recipe again. Plus, it is easily adaptable to whatever ingredients you have on hand. The recipe uses a packaged cornbread mix, but many readers make their favorite cornbread recipe, or use leftover cornbread. Add a layer of leftover holiday turkey or ham and make this a main dish salad. If you make this in the spring or summer, toss in some cold, boiled shrimp or a layer of pulled pork. Add different toppings and garnishes, such as diced avocado, cilantro, or limes, to make it a Mexican cornbread salad with unique flavors. This salad gets better if you let it chill 2 or more hours, so this is an ideal make ahead recipe.
Provided by Southern Living Editors
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions; cool and crumble. Set aside.
- Prepare salad dressing according to package directions.
- Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
LAYERED CORNBREAD SALAD
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 8
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 and relish., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 18g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
CORNBREAD LAYERED SALAD
My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. -Jody Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
Nutrition Facts : Calories 458 calories, Fat 27g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 652mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.
SOUTHWEST CORNBREAD SALAD
Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The cornbread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours., Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.
Nutrition Facts : Calories 293 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
SOUTHWEST LAYERED SALAD
This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.
Provided by Anne Z.
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
- Line a large serving bowl with the torn lettuce.
- Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g
SOUTH BY SOUTHWEST LAYERED CORNBREAD SALAD
Make and share this South by Southwest Layered Cornbread Salad recipe from Food.com.
Provided by Barenakedchef
Categories < 4 Hours
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Crumble cornbread into fine crumbs; set aside. Stir together the mayonnaise, chili powder, salt, and chopped cilantro, if desired. In a 4-quart glass bowl or trifle dish, place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 237.9, Fat 8.6, SaturatedFat 4.2, Cholesterol 14.8, Sodium 492.6, Carbohydrate 32.2, Fiber 5.7, Sugar 7.2, Protein 10.3
SOUTHWESTERN CORNBREAD LAYERED SALAD
This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!
Provided by Leopard Apron
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
- Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.
SOUTHWEST CHICKEN AND CORN BREAD SALAD
This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.
Provided by Shirley
Categories Salad
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix ranch dressing and salsa together in a small bowl.
- Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g
SOUTHWEST CORNBREAD SALAD
Delicious Southwest-inspired cornbread salad recipe from Holly.
Provided by Cindy
Categories Layered Salads
Time 25m
Yield 10
Number Of Ingredients 15
Steps:
- Cube cornbread.
- Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
- Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g
SPEEDY SOUTHWEST SALAD
I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.
Nutrition Facts : Calories 306 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 709mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein.
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