RECIPES FOR CORNBREAD SALAD RECIPES

CORNBREAD SALAD I RECIPE | ALLRECIPES

Cornbread Salad I Recipe | Allrecipes image

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Provided by Rosemarie

Categories Salad

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1?½ cups sour cream
1?½ cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Steps:

Prepare corn bread according to package directions. Cool, crumble, and set aside.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nutrition Facts : Calories 622.9 calories, CarbohydrateContent 48.4 g, CholesterolContent 52.3 mg, FatContent 41.9 g, FiberContent 4.4 g, ProteinContent 16 g, SaturatedFatContent 13 g, SodiumContent 1533.6 mg, SugarContent 7.6 g

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.

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