Mississippi Cornbread Salad Food

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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

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.

TENNESSEE CORNBREAD SALAD



Tennessee Cornbread Salad image

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

6 ounces white cornbread mix, prepared according to package directions
1/2 cup sweet pickle, chopped (reserve juice)
12 slices bacon, cooked crisp and crumbled
3 cups tomatoes, chopped
1 cup mayonnaise
1 cup green pepper, chopped
1/4 cup pickle juice
1 cup onion, chopped

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

MISSISSIPPI CORNBREAD



Mississippi Cornbread image

Make and share this Mississippi Cornbread recipe from Food.com.

Provided by Shawn C

Categories     < 60 Mins

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup yellow cornmeal
8 ounces sour cream
8 ounces cream-style corn
1/2 cup oil
2 eggs, beaten
1 teaspoon salt
3 teaspoons baking powder

Steps:

  • mix all ingredients together and pour into greased pan or baking dish.
  • bake at 375* for 45 minutes or until done.

CORNBREAD SALAD



Cornbread Salad image

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
3 cups buttermilk
2 eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers
1 package ranch style dressing mix
8 ounces sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chile peppers
1 1/2 cups bacon pieces
1 (15-ounce) can corn, drained

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.

MISSISSIPPI CORNBREAD SALAD



Mississippi Cornbread Salad image

This was given to me by a dear friends many moon ago.It is a little different but it make for a good salad. So I hope you like it. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Other Salads

Time 40m

Number Of Ingredients 12

1 box jiffy cornbread, mix,bake,according to pkg.
1 pkg ranch style dressing mix
8 oz sour cream
1 c mayonnaise
3 large tomatoes,chopped or 1 can diced
1/2 c red bell pepper or green bell,chopped
1/2 c green bell pepper, chopped
1/2 c green onions,chopped
2-------16 oz pinto beans, drained
1 c cheddar cheese, shredded
10 slice bacon,cooked and crumbled
2 can(s) whole kernal corn, drained

Steps:

  • 1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
  • 2. Combine tomatoes, bell peppers, and onions, gently toss.
  • 3. Crumble half the cornbread into a 3 quart trifle bowl or a large salad bowl.
  • 4. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Cover and chill 3 hours.

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In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill for 4 to 24 hours.
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