Southern Cornbread Salad Recipes

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:

• In the bottom of a large glass bowl, place cornbread cubes.
• Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
• Spread ranch dressing evenly over cheese.
• Cover, and refrigerate for at least 2 hours.
• Garnish with fresh parsley, if desired.

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.

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.

Steps:

• Prepare the cornbread according to directions on package; cool and crumble.
• Set aside.
• Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
• Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
• Cover and chill at least 2 hours. Enjoy!

Steps:

• Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

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.

Steps:

• Cornbread Salad Directions:
• Crumble cornbread into large mixing bowl. Add cucumbers, tomatoes & beans. Stir until evenly mixed. Add just enough mayonnaise to evenly coat mixture (result will be grainy yet pasty). Add crumbled bacon. Stir to mix evenly. Keep covered in fridge.
• Cornbread Directions:
• Preheat oven to 450°F. Generously butter iron skillet (or 13"x9" bread pan). Place pan in oven to heat both pan & butter...be careful not to allow butter to scorch/burn (if it does just begin again).
• While pan is in oven, in med mixing bowl combine corn meal, flour, salt, sugar & baking soda. Blend well. Add enough milk to make batter thick pourable. Add eggs, one at a time stirring just until mixed.
• When pan is hot, pour in batter. Place pan on top rack of oven (top rack should be in center of oven position). Bake at 450°F for about 12-15 minutes or until golden brown. Let sit in pan for 10 minutes. Remove from pan & cool completely before storing in air-tight container.