Cornbread Layered Salad Recipes

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CORNBREAD LAYERED SALAD



Cornbread Layered Salad image

My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. -Jody Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded and chopped
1/2 cup shredded cheddar cheese

Steps:

  • Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.

Nutrition Facts : Calories 458 calories, Fat 27g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 652mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

SOUTHWEST LAYERED CORNBREAD SALAD



Southwest Layered Cornbread Salad image

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. -Rod & Sue Brusius, Omro, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

Steps:

  • Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 826mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

CORNBREAD LAYERED SALAD



Cornbread Layered Salad image

I tried this while I was visiting my sister in North Carolina. A friend brought it over and I asked for the recipe immediately. It is a very good, easy and different pot luck salad.

Provided by Denise in da Kitchen

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 1/2 ounce) package cornbread mix
6 green onions, chopped
1 medium red bell pepper, chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded and chopped
1/2 cup shredded cheddar cheese

Steps:

  • Prepare cornbread according to box directions; bake and cool completely.
  • Crumble cornbread into a 2 quart glass serving bowl.
  • Layer with onions, red pepper, corn and beans.
  • In a small bowl, combine mayo and sour cream; spread over the veggies.
  • Sprinkle with tomatoes and cheese.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 559.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 31, Sodium 972.7, Carbohydrate 72.3, Fiber 11.7, Sugar 14.4, Protein 15.4

LAYERED CORNBREAD SALAD



Layered Cornbread Salad image

Crumbled cornbread, fresh veggies, ranch dressing, and bacon take this delicious Layered Cornbread Salad to new heights. Better make a double recipe because everyone will be coming back for seconds!

Provided by The BakerMama

Time 45m

Number Of Ingredients 9

1 recipe Sweet and Simple Cornbread, baked and cooled (or store bought)
1 (1‐ounce) package Ranch dressing mix OR a double recipe of Homemade Ranch Dressing
1 large head lettuce, chopped
2 large tomatoes, seeded and chopped
1 (15 ounce) can whole kernel Mexi‐Corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) package shredded Mexican 4‐cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Steps:

  • Prepare cornbread ‐ cool, crumble and set aside.
  • Prepare salad dressing according to directions.
  • Layer in a large clear bowl half each of cornbread, lettuce and the next 6 ingredients.
  • Spoon half of the dressing evenly over top of layers.
  • Repeat layers with remaining ingredients and dressing.
  • Garnish the top with cornbread crumbles, tomatoes, corn, black beans, cheese and bacon to show what's layered.
  • Cover and chill at least 3 hours or overnight.

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