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.
INCREDIBLE CORNBREAD SALAD
This makes a BIG Salad ! I like to assemble this in a family - size Glad Container with the snap lid. This makes it handy for traveling and storing the leftovers...if there is any ! This recipe can be cut in half, but for picnics and family reunions, I HAVE to make the full recipe. Hope you enjoy !
Provided by Margaret Queen
Categories Other Salads
Time 30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 425 degrees. Mix ingredients for the cornbread and pour into a well greased 9 inch baking dish. Bake for 20 minutes or until golden brown. Turn out onto a plate and allow to cool to room temperature.
- 2. In medium bowl, combine all the ingredients for the dressing. Mix until smooth and no lumps are present. Place in the refrigerator to chill until ready to assemble the salad.
- 3. To Assemble the Salad: Use a large dish that is at least 4-5 inches deep. A triffle dish makes a really nice presentation. Start by crumbling 1/2 of the cake of cornbread into the dish. Next layer the following ingredients in this order: Pinto beans, corn, 3/4 cup green pepper, 1/2 onion and 1 1/2 cups of the roma tomatoes. Spread 2 1/4 cups dressing evenly over the tomatoes, followed by 1 cup shredded cheese, and 1 package bacon bits. Repeat the layering in the exact order to finish all the ingredients. Cover and refrigerate until ready to serve.
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.
INCREDIBLE CORNBREAD
Make and share this Incredible Cornbread recipe from Food.com.
Provided by Evans Mommy
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Combine all of the ingredients and stir until smooth.
- Place batter in a greased 9x13 baking pan.
- Bake for 30-35 minutes until golden.
CORNBREAD SALAD
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by PRINCIPALCOLE
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g
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