CORNBREAD SALAD
This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.
Provided by Melissa Griffiths - Bless this Mess
Categories Sides
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
- Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
- In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
- When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.
Nutrition Facts : ServingSize 1 cup, Calories 410 calories, Sugar 3.1 g, Sodium 544.1 mg, Fat 22.2 g, SaturatedFat 6.6 g, TransFat 0.2 g, Carbohydrate 41 g, Fiber 5.6 g, Protein 13 g, Cholesterol 45.5 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.
CORNBREAD SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
- Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
CORNBREAD SALAD
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by PRINCIPALCOLE
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
- Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
- In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
- Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g
CORNBREAD SALAD I
Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!
Provided by Rosemarie
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Prepare corn bread according to package directions. Cool, crumble, and set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g
CORNBREAD TRIFLE SALAD
The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.
Provided by Tearanii
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bake cornbread mix according to package instructions and crumble.
- Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
- In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
- In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
- Repeat layers with remaining ingredients.
- Cover and store in refrigerator until ready to serve.
CORNBREAD SALAD
This salad is great for a family reunion or pitch-in dinner. It makes a lot! Let it sit in the fridge for a couple of hours to let the magic happen, or even better over night. I hope you will enjoy this salad as much as my family and I have.
Provided by Angie Modesitt
Categories Other Side Dishes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Prepare Jiffy cornbread as directed on the package. Let cool, then crumble in large bowl. Dice the vegetables and bacon then add to the cornbread.
- 2. For the Dressing: In a bowl combine all the ingredients and wisk until smooth. Add to salad and mix well.
- 3. Refrigerate. Keeps up to 4 days.
- 4. Helpful Hints: I use the fully cooked bacon (the whole box) Hey, you can never have to much bacon! My kitchen scissors make quick work of cutting the bacon. Also you may think there is not enough dressing - just keep stirring and then stir some more. It will combine.
CORNBREAD SALAD FOR TWO
Looking for a tasty way to use up extra corn bread? Give this change-of-pace salad with vegetables and bacon a try. Perfect for two, it's guaranteed to shake up the dinner doldrums.-Marge Price, Dothan, Alabam
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cornbread, tomato, green pepper, onions and celery. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve immediately.
Nutrition Facts : Calories 373 calories, Fat 22g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 711mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
TEX-MEX CORNBREAD SALAD
Make and share this Tex-Mex Cornbread Salad recipe from Food.com.
Provided by Diana Thompson
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Use a deep glass bowl or small punch bowl.
- Crumble half of the baked cornbread in the bottom of the bowl.
- Top with half of the beans.
- In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
- Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
- In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
- Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
- Repeat the process with the remaining ingredients.
- Cover and chill for several hours before serving.
- Garnish with a little shredded Cheddar cheese if desired.
CORNBREAD SALAD
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
- For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.
FRESH CORNBREAD SALAD
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
TENNESSEE CORNBREAD SALAD
Make and share this Tennessee Cornbread Salad recipe from Food.com.
Provided by Mrs. Hughes
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crumble half the cornbread into bottom of large serving bowl.
- In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
- Spoon half of mixture over cornbread.
- Stir together mayonnaise and pickle juice.
- Spread half the dressing over vegetables.
- Repeat layers.
- Garnish as desired.
- Cover tightly and chill 2 to 3 hours before serving.
Nutrition Facts : Calories 389.6, Fat 26.2, SaturatedFat 6.8, Cholesterol 30.8, Sodium 865.4, Carbohydrate 32.4, Fiber 4.6, Sugar 7.4, Protein 7.3
CORNBREAD SALAD
Make and share this Cornbread Salad recipe from Food.com.
Provided by Moe Larry Cheese
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- in a skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
- In a large bowl, layer corn bread, beans, celery, onion and tomatoes.
- In a small bowl, combine the mayonnaise, sugar and vinegar; mix well.
- Spoon beef over tomato layer.
- Spread topping over salad (do not toss).
- Serve.
Nutrition Facts : Calories 344, Fat 19.9, SaturatedFat 4.5, Cholesterol 39.1, Sodium 318.7, Carbohydrate 28.8, Fiber 5.9, Sugar 6.3, Protein 13.8
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.
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.
CORNBREAD SALAD
Steps:
- In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
- Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
- Top cornbread layer with rinsed pinto beans.
- Next, layer drained corn.
- Top with chopped green bell pepper.
- Add chopped sweet onion.
- Next, add chopped tomatoes.
- Add shredded cheddar.
- Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.
THE BEST CORNBREAD SALAD RECIPE
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 12
Steps:
- Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
- Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
- Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
- Spread dressing over the top of the salad. Chill for two hours before serving.
Nutrition Facts :
CORNBREAD SALAD
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
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
BACON CORNBREAD DUTCH BABY
Steps:
- For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
- Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
- When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
- For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.
CORNBREAD SALAD
I had never heard of Cornbread Salad before so I couldn't wait to try this one! I absolutely love the different layers of taste and textures. This will be a wonderful recipe to take to summer gatherings.
Provided by Angie Cox
Categories Salads
Time 40m
Number Of Ingredients 13
Steps:
- 1. Prepare cornbread as directed on package, cool.
- 2. Stir together ranch dressing mix, sour cream and mayonnaise until blended; set aside.
- 3. Combine chopped tomatoes, bell peppers and onions. Toss gently.
- 4. Open corn and pinto beans, drain, mix together.
- 5. Crumble the cornbread into a large rectangle dish (or large bowl).
- 6. Pour half the beans and corn mixture on the crumbled corn bread and spread evenly.
- 7. Pour half the onion, pepper, & tomato mixture on top of the beans and corn mixture and spread evenly.
- 8. Sprinkle half the shredded cheese on top of this and then repeat these layers.
- 9. Top with the topping mixture and sprinkle bacon bits on very top. (Homemade bacon bits are quite tasty)
CORNBREAD SALAD
Even if you're not a fan of cornbread, this salad will surprise you. I never have any left over and am always asked for the recipe. You can make this your own by trading out vegetables.
Provided by Staci Cakes
Categories Other Salads
Time 30m
Number Of Ingredients 14
Steps:
- 1. DRESSING - Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
- 2. CORNBREAD - Prepare cornbread per package instructions. Set aside to cool.
- 3. LAYERING THE SALAD - Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl. Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes. Spread 1/2 of the ranch mixture over vegetables. Sprinkle 1 cup of cheese over the ranch layer. Top cheese with 1/2 of the bacon bits. Layer again as stated above, using the remaining ingredients.
- 4. Cover and refrigerate overnight before serving. The colder the better.
CORNBREAD SALAD
I made them on Thanksgiving and my family haven't tried this before and they tasted it and they said they love it and it was so delicious and moist.
Provided by Lisa Johnson
Categories Other Salads
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Mix all corn bread ingredients. Bake at 400 F. in 8 inch square pan for 15 to 20 minutes. Let cool and crumble. Chop tomatoes, pepper, onion, and dill pickles. Mix with all other ingredients. Crumble corn bread (not too fine). Mix corn bread with all salad ingredients. Pour into bowl and let set for 1 hour. Toss slightly. Refrigerate. Cover.
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
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- There are two ways this can be assembled: an easy mix in the bowl option or a more dramatic presentation as a layered trifle.
- After the Mayo and Ranch mixture are mixed together, simply crumble the cooled cornbread into a large bowl. Add the red onion (may reserve some for garnish), bell pepper, tomatoes, corn, crumbled bacon (may reserve some as garnish), and cheddar cheese. Toss ingredients together and mix in the Mayo/Ranch mixture. cover and refrigerate for several hours. To serve, garnish with reserved bacon, red and green onion, if desired.
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