Tennessee Cornbread Salad Food

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.

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 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.

TENNESSEE CORNBREAD SALAD

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.

CORNBREAD SALAD

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.

CORNBREAD SALAD

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.

TENNESSEE CORNBREAD

Steps:

• Prepare Corn Bread: Heat oven to 350°.
• Put butter in 9x5x2 inch loaf pan.
• Place in oven to let butter melt.
• Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
• Add buttermilk and egg to cornmeal-flour mixture.
• Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
• Set loaf pan aside to cool.
• Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
• Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
• This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
• If possible, use a pan with a nonstick finish.
• Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
• Bake for 1 hour or until a cake tester comes out clean.
• Bread should be very light golden brown.
• Remove pan from oven and immediately turn bread out onto a breadboard.
• Let cool about 5 minute.
• and cut into thick slices.
• Serve with plenty of butter or honey butter (makes 1 loaf of bread).

TEX-MEX CORNBREAD SALAD

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.

SOUTHWEST CORNBREAD SALAD

Steps:

• Cube cornbread.
• Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
• Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.