Super Easy Cornbread Salad Recipes

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:

• 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:

• 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.

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:

• 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:

• Combine biscuit mix and cornmeal in a large bowl. Whisk eggs and milk; stir into dry ingredients. Transfer to a greased 9-in. oven-proof skillet., Bake at 400° until a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges. Serve warm.

Steps:

• Grease a 8x8-inch pan, and preheat oven to 350°F.
• Mix all ingredients together till moistened.
• Bake for 25-30 minutes.

Steps:

• Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
• Drain and place into a bowl of ice water to stop the cooking.
• When corn is cooled, cut kernels off of the cob.
• Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
• Toss in fresh basil ribbons right before serving.
• I usually taste to see if more salt and pepper is needed.
• Can be served cold or at room temperature.