Cornbreadsalad Recipes

CORNBREAD SALAD

Steps:

• When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
• Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
• In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
• When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.

SOUTHERN CORNBREAD SALAD

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.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

CORNBREAD TRIFLE SALAD

Steps:

• Bake cornbread mix according to package instructions and crumble.
• Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
• In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
• In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
• Repeat layers with remaining ingredients.
• Cover and store in refrigerator until ready to serve.

CORNBREAD SALAD

Steps:

• For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
• For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

CORNBREAD SALAD

Steps:

• In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
• Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
• Top cornbread layer with rinsed pinto beans.
• Next, layer drained corn.
• Top with chopped green bell pepper.
• Add chopped sweet onion.
• Next, add chopped tomatoes.
• Add shredded cheddar.
• Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

FRESH CORNBREAD SALAD

Steps:

• Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.

CORNBREAD SALAD I

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.

CORNBREAD SALAD

Steps:

• Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
• Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

CORNBREAD SALAD

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.

CORNBREAD SALAD WITH BACON, CHEDDAR, AND RANCH

Steps:

• Heat the oven to 425 F/220 C/Gas 7.
• Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.
• Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.
• In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.
• Take the skillet out of the oven and place it on a rack.
• Combine the dry mixture with the buttermilk mixture and stir to blend well.
• Pour it into the hot skillet and return the skillet to the oven.
• Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.
• Remove the cornbread to a rack and cool completely.
• Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• Combine the chopped tomatoes, bell peppers, and onions. Toss gently.
• Crumble half of the cornbread into a large bowl.
• Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.
• Cover the bowl and chill the salad for at least 3 hours.
• When ready to serve, take it out of the refrigerator and gently stir the mixture.

PIONEER WOMAN CORNBREAD SALAD

Steps:

• Combine the dry ranch dressing mix, buttermilk, and mayonnaise in a small bowl. Stir to combine and refrigerate until ready to use.
• In a clear glass trifle dish about eight inches wide and five inches tall spread half of the cornbread evenly.
• Add half of the romaine lettuce.
• Top the lettuce with half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheese.
• Spread half of the dressing over the cheese. Repeat the layers, starting with the cornbread and ending with the remaining dressing. Then, spread the dressing out to cover the salad completely.
• Then top with bacon crumbles and scallions.
• Make sure to cover and refrigerate for at least eight hours or up to 24 hours.