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
CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
- For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
- Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
- For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
GRANDMA'S BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
BACON CORNBREAD
Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
- Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
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.
BACON CORNBREAD SALAD
This recipe was shared with me by a dear friend many years ago. It has been a favorite ever since. As I've tweaked it to my own taste, you may find it interesting to do the same. Some like to use ranch dressing instead of mayo, or dill pickles instead of sweet. Just as with a tossed salad, you may add your favorite ingredients like broccoli, green peppers, sweet onions, or olives. Have fun!
Provided by five_blessed
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
- Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
- Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
- Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
- Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 41.7 g, Cholesterol 61.8 mg, Fat 36.8 g, Fiber 1.1 g, Protein 11.1 g, SaturatedFat 7.1 g, Sodium 1229.5 mg, Sugar 17.2 g
SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD
Provided by Molly Yeh
Categories main-dish
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
- Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
- Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.
CORNBREAD SALAD
A lady brought this to our home study group potluck and it was wonderful. She gave me the basics of what was in it and here if what I have come up with. Turned out really good. Cook time does not include the time it takes to cook bacon and the cornbread. I cooked the bacon in the microwave.
Provided by Nimz_
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
- In a large bowl combine the remaining ingredients, tossing well.
- Add the dressing mix to the cornbread mixture just before serving.
- Enjoy.
CORN AND BACON SALAD
This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.
Provided by jerrijohnson
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
- Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
- Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
- Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
- Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 35.4 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 178.4 mg, Sugar 5.6 g
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.
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