Southern Cornbread Salad Recipes

SOUTHERN CORNBREAD SALAD

Southern Cornbread Salad image

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

Ingredients

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

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.

SOUTHERN CORNBREAD SALAD

Southern Cornbread Salad image

This recipe is from a recent issue of Paula Deen's magazine. It's easy to make and delicious. It does require 2 hours refrigeration, which is included in the prep time.

Provided by CookingONTheSide

Categories Onions

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 cups cubed cornbread (baked and cut into 1-inch cubes)
1 (14 1/2 ounce) can red kidney beans, drained
1 (15 ounce) can corn niblets, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp cheddar cheese
1 (8 ounce) bottle ranch dressing
fresh parsley, chopped, garnish

Steps:

In the bottom of a large glass bowl, place cornbread cubes.
Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
Spread ranch dressing evenly over cheese.
Cover, and refrigerate for at least 2 hours.
Garnish with fresh parsley, if desired.

Nutrition Facts : Calories 519, Fat 34.1, SaturatedFat 11.3, Cholesterol 50.1, Sodium 768.3, Carbohydrate 37.8, Fiber 8.4, Sugar 8.3, Protein 18.9

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