Cornbread Confetti Salad Food

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 22 servings.

Number Of Ingredients 14

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
DRESSING:
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Steps:

Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.

Provided by MsBindy

Categories Breads

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 ounces bacon, cooked and crumbled
8 ounces cheddar cheese, shredded
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

Steps:

Prepare corn bread according to package directions.
Cool completely and crumble or cube.
In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
In a small bowl, combine the dressing ingredients and whisk until well blended.
Before serving, pour dressing over salad and toss gently.

Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 7, Cholesterol 30.8, Sodium 529.8, Carbohydrate 36.3, Fiber 7.3, Sugar 5.7, Protein 12.3

CONFETTI SALAD

Confetti Salad image

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

Steps:

Salad:.
Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
Dressing:.
Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

CORNBREAD SALAD

Cornbread Salad image

This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.

Provided by Shelly R

Categories Breads

Time 50m

Yield 24 serving(s)

Number Of Ingredients 23

Ingredients

2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or 2 (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste)
2 (4 ounce) cans chopped green chilies, undrained
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer)
1/2 cup mayonnaise or 1/2 cup salad dressing
1 1/2 cups sour cream
1 (2/3 ounce) envelope ranch dressing mix
3 (15 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled)
1 cup chopped green peppers or 1 cup bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
4 cups shredded cheddar cheese (16 oz)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed & drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed & drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed & drained (optional)

Steps:

Prepare corn bread batter according to package directions.
Stir in chilies, cumin, oregano and sweet basil.
Spread in a greased 9 X 13 inches.
square baking pan.
Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half the corn bread into serving dish.
Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
Repeat layers (dish will be very full).
Cover and refrigerate for 2 hours.
Yield: 24 servings.
This recipe may be cut in half, if necessary.
If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
There is really no limit as to what you can put in this salad.

Nutrition Facts : Calories 367.8, Fat 18.4, SaturatedFat 8.2, Cholesterol 34.2, Sodium 585.2, Carbohydrate 38.9, Fiber 7.3, Sugar 6.7, Protein 13.9

CONFETTI CORNBREAD

Confetti Cornbread image

I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.

Provided by JMS0173

Categories Quick Breads

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 large eggs (or equivalent egg substitute)
1 cup low-fat sour cream or 1 cup fat free sour cream
1/3 cup corn oil or 1/3 cup canola oil
1 cup cream-style corn
3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt (I usually reduce by half)
1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese
2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
3 scallions, minced
1 -2 garlic clove, minced
1 tablespoon red onion, minced
3 -5 dashes mild hot sauce (such as Red Hot or Tabasco)

Steps:

Preheat the oven to 375 degrees and grease a 9X9 square pan.
Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
In a smaller bowl, combine the next 3 ingredients.
Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
Pour into pan and bake, approximately 40- 50 minutes.
Check doneness with fork or toothpick.
Remove from oven.
Top with butter pat and move it around until evenly coated.

Nutrition Facts : Calories 494, Fat 30.6, SaturatedFat 8.5, Cholesterol 132.3, Sodium 1200.9, Carbohydrate 46.2, Fiber 4.2, Sugar 4.2, Protein 13.3

CONFETTI CORNBREAD

Confetti Cornbread image

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped

Steps:

Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

I had this today at a luncheon and had to have the recipe. The lady that brought it had all ready xeroxed copies because she knew that she would be handing it out for requests. This is delicious. She was not sure of the servings so I guessed. It filled a large bowl. I also guessed on the size of the envelope for the dry ranch dressing as it was not given in the recipe. Preparation time does not count cooling time for corn bread.

Provided by happynana

Categories For Large Groups

Time 1h15m

Yield 14-16 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 slices bacon, cooked crisp and crumbled
2 cups shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (1 ounce) envelope dry ranch salad dressing

Steps:

Make corn bread mix as directed on box and cool completely.
Mix all dressing ingredients until well blended and refrigerate.
Crumble cooled cornbread in a large bowl. Add all other ingredients except dressing.
Just before serving add dressing and toss well.

Nutrition Facts : Calories 513.9, Fat 26.2, SaturatedFat 9.7, Cholesterol 40.5, Sodium 788.5, Carbohydrate 54.9, Fiber 11.4, Sugar 7.7, Protein 18.3

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