Layered Cornbread Salad Food

CORNBREAD LAYERED SALAD

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.

LAYERED CORNBREAD SALAD

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.

LAYERED CORNBREAD SALAD

Steps:

• Make cornbread and bake according to package instructions.
• Crumble cornbread and set aside.
• If making your own salad dressing: mix all ingredients in bowl and set aside.
• Assemble salad as follows, forming pretty layers in order listed:.
• Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
• Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
• Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
• Spoon salad dressing over top of salad and spread to cover top of bowl.
• Sprinkle remaining cheese on top.
• Sprinkle cheese with tomatoes and bacon bits (optional).
• Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
• It's better if it sits at least 4-6 hours for flavors to blend.
• Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
• NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
• Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.

CORNBREAD SALAD

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 LAYERED SALAD

Steps:

• Prepare cornbread according to box directions; bake and cool completely.
• Crumble cornbread into a 2 quart glass serving bowl.
• Layer with onions, red pepper, corn and beans.
• In a small bowl, combine mayo and sour cream; spread over the veggies.
• Sprinkle with tomatoes and cheese.
• Refrigerate until ready to serve.

CORNBREAD SALAD I

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.

SOUTHWEST LAYERED CORNBREAD SALAD

Steps:

• Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

CORNBREAD SALAD

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.

SOUTHERN LAYERED CORNBREAD SALAD

Steps:

• 1. This salad needs a very large bowl. If you have a glass bowl it will make a very pretty addition to the table!
• 2. Mix the salad dressing, mayonnaise, buttermilk, and parmesan. Blend well. (If you cannot find Peppercorn Ranch you can use traditional ranch and add about 1/2 teaspoon freshly ground black pepper, or to your taste)
• 3. Start the layers with 1/3 of the cornbread; add 1/2 of all the other ingredients, (except the green onion) in this order: romaine; turkey; yellow pepper; orange pepper, onion, tomato; celery; cheese; bacon; 1/3 of the dressing mixture.
• 4. Repeat layers, ending with cornbread, and the final 1/3 of the dressing mixture.
• 5. Cover tightly; refrigerate at least 4 hours, or over night. Prior to serving, add more buttermilk if the top appears too dry; garnish with the green onion.

CORNBREAD SALAD

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.

SOUTHWESTERN CORNBREAD LAYERED SALAD

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.

SOUTHERN CORNBREAD SALAD

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.

LAYERED CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.