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.
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.
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
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.
FRESH CORN SALAD
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CORNBREAD CROUTONS
An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.
Provided by Lvs2Cook
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
- Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
- Serve warm or cooled on salads, chilis, and soups.
Nutrition Facts : Calories 67.9, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Protein 0.1
ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
- Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
TOASTED CORN BREAD SALAD
Make and share this Toasted Corn Bread Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cut corn bread into 1-inch cubes and place on baking sheet.
- Bake for 10-15 minutes or until cubes are light golden brown and toasted; set aside.
- Drain and rinse peas and beans and prepare vegetables.
- In medium bowl, combine salad dressing, salsa, and yogurt; blend well.
- Combine with all ingredients in large serving bowl and toss gently.
- Serve immediately.
Nutrition Facts : Calories 585.3, Fat 35.1, SaturatedFat 8.1, Cholesterol 32.6, Sodium 895.6, Carbohydrate 54.4, Fiber 13.1, Sugar 5.1, Protein 19.7
TOASTED CORN AND BLACK BEAN SALAD
Make and share this Toasted Corn and Black Bean Salad recipe from Food.com.
Provided by cannedfood
Categories < 30 Mins
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ham and corn, and cook until tinged with brown, stirring often. Add the pepper and celery and cook until the vegetables are crisp-tebder, about 3 minutes. Stir in the beans, green chilies, cumin and chili powder, and cook another minute, until the beans are heated through. Remove from heat and stir in the green onions, cilantro, vinegar and remaining oil; add salt and pepper to taste. Mound the greens on a large platter or on individual plates and spoon the warm salad over top. Garnish with thyme sprigs.
- Servings: 6.
- Nutritional Information Per Serving: 283 calories; 15 g fat; 11 mg cholesterol; 912 mg sodium; 32 g carbohydrate; 10 g fiber; 11 g protein.
Nutrition Facts : Calories 366.8, Fat 19.6, SaturatedFat 3.6, Cholesterol 26, Sodium 1150.4, Carbohydrate 35.1, Fiber 10, Sugar 5.2, Protein 17.8
ROASTED CORN AND BLACK BEAN SALAD
This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since.
Provided by mamadelogan
Categories Black Beans
Time 14m
Yield 1/2 salad, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
- Transfer corn to large bowl and stir in remaining ingredients.
SMOKED CHICKEN SALAD ON TOASTED CORN BREAD TRIANGLES
Categories Chicken Tomato Cocktail Party Mayonnaise Bell Pepper Hot Pepper Jícama Bon Appétit
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in small bowl to blend. Mix in chicken, bell pepper, tomato, jicama and onion. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Cut corn bread into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place on 2 baking sheets. Bake until lightly toasted, about 10 minutes. Cool.
- Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired.
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
TOASTED CORNMEAL CORNBREAD
Make and share this Toasted Cornmeal Cornbread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 55m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F
- Oil a 9-by-13-inch metal baking pan.
- In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes.
- Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside.
- In a separate bowl, whisk the milk with the honey and eggs.
- Add the liquid to the dry ingredients and whisk until moistened.
- Add the butter and whisk until smooth.
- Pour the batter into the prepared pan and bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the corn bread cool on a rack for 15 minutes.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : Calories 305.7, Fat 10.4, SaturatedFat 5.8, Cholesterol 58.6, Sodium 705.3, Carbohydrate 48.8, Fiber 2.1, Sugar 17.3, Protein 6
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