CORN BREAD SALAD 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.

CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT

Chili Cornbread Salad Recipe: How to Make It image

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 servings.

Number Of Ingredients 15

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 383 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 839mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

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