BACON CORNBREAD RECIPE RECIPES

Name: Southern Cornbread Salad
Prep time: 30 min
Total time: 30 min
Yield: 16 servings.
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 cup sour cream; 1 cup mayonnaise; 1 envelope ranch salad dressing mix; 3 large tomatoes, seeded and chopped; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1 cup thinly sliced green onions, divided; 2 cans (15 ounces each) pinto beans, rinsed and drained; 2 cups shredded cheddar cheese; 10 bacon strips, cooked and crumbled; 3-1/2 cups frozen corn, thawed

SOUTHERN CORNBREAD SALAD RECIPE: HOW TO MAKE IT

Southern Cornbread Salad Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

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, FatContent 23g fat (7g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 607mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 11g protein.

PULL-APART BACON BREAD RECIPE: HOW TO MAKE IT

Pull-Apart Bacon Bread Recipe: How to Make It image

I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 5

Ingredients

12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Steps:

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

Nutrition Facts : Calories 149 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 621mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

More about "bacon cornbread recipe recipes"

PULL-APART BACON BREAD RECIPE: HOW TO MAKE IT

I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Calories 149 calories per serving

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

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SOUTHERN CORNBREAD SALAD RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Side Dishes
Calories 367 calories per serving

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.

See details

PULL-APART BACON BREAD RECIPE: HOW TO MAKE IT

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

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