CORNBREAD SALAD RECIPE | ALLRECIPES
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by PRINCIPALCOLE
Categories Salad
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 459.7 calories, CarbohydrateContent 33.3 g, CholesterolContent 44.1 mg, FatContent 30.7 g, FiberContent 4.9 g, ProteinContent 14.5 g, SaturatedFatContent 10.3 g, SodiumContent 1255.7 mg, SugarContent 4.7 g
CORNBREAD SALAD I RECIPE | ALLRECIPES
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
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
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CORNBREAD RECIPES | BBC GOOD FOOD
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CORNBREAD SALAD RECIPE | ALLRECIPES
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Reviews 4.6
Total Time 2 hours 40 minutes
Category Salad
Calories 459.7 calories per serving
- 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.
CORNBREAD SALAD I RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 2 hours 40 minutes
Category Salad
Calories 622.9 calories per serving
- 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.
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