Hoots Cornbread Salad Recipes

Steps:

• combine dressing mix with sourcream and set aside.
• cook jiffy mix according to package directions.
• crumble cooled cornbread into the bottom of a 9x13 casserole dish.
• layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
• spread the dressing mixture over the top.
• cover and chill for an hour.

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.

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.

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.

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.

Steps:

• Prepare corn bread batter according to package directions.
• Stir in the chilies, cumin, oregano, and sage.
• Spread in a greased 8-inch square baking dish.
• Bake at 400 degrees for 20-25 minutes or until tests done; cool.
• In a small bowl, combine mayo, sour cream and dressing mix; set aside.
• Crumble half of the cornbread into a 13x9 inch dish.
• Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
• Repeat layers (dish will be very full).
• Cover and refrigerate for 2 hours.