Favorite Cornbread Salad Recipes

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SOUTHERN CORNBREAD SALAD



Southern Cornbread Salad 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

Time 30m

Yield 16 servings.

Number Of Ingredients 12

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, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

CORNBREAD SALAD



Cornbread Salad image

This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.

Provided by Melissa Griffiths - Bless this Mess

Categories     Sides

Time 1h

Yield 8

Number Of Ingredients 12

1 batch of my famous cornbread, baked and cooled
6 cups shredded romaine lettuce, about 2 romaine hearts
1 can pinto beans, rinsed and drained
4-6 green onions, chopped
1 cup sharp cheddar cheese, grated
1 large tomato, diced (or 3 roma tomatoes)
1 green bell pepper, diced
1 can corn, drained (or 1.5 cups frozen corn, thawed)
1/2 cup mayonnaise
1/2 cup sour cream
1 heaping tablespoon ranch dressing mix
1-2 tablespoons milk

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.

Nutrition Facts : ServingSize 1 cup, Calories 410 calories, Sugar 3.1 g, Sodium 544.1 mg, Fat 22.2 g, SaturatedFat 6.6 g, TransFat 0.2 g, Carbohydrate 41 g, Fiber 5.6 g, Protein 13 g, Cholesterol 45.5 mg

CORNBREAD SALAD



Cornbread Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
Kosher salt
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15-ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese

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.

THE BEST CORNBREAD SALAD RECIPE



The Best Cornbread Salad Recipe image

Provided by Pam

Categories     Allergy Friendly Recipes     Fish Free Recipes     Gluten Free     Peanut Free Recipes     Recipes     Shellfish Free Recipes     Soy Free Recipes     Traditional Recipes     Tree Nut Free Recipes

Number Of Ingredients 12

2 1/2 cups cornbread (use your favorite recipe)
1 medium green bell pepper, diced
1 medium yellow onion, diced
3 medium tomatoes, diced
1/2 cup bread and butter pickles, diced
12 bacon slices, cooked and crumbled
For the dressing:
1 cup mayonnaise
1 tablespoon sugar
1/2 cup bread and butter pickle juice
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Steps:

  • Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
  • Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
  • Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
  • Spread dressing over the top of the salad. Chill for two hours before serving.

Nutrition Facts :

FRESH CORNBREAD SALAD



Fresh Cornbread Salad image

Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10-12 servings.

Number Of Ingredients 7

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (11 ounces each) Mexicorn, drained, divided
3 medium tomatoes, diced
3/4 cup chopped green pepper
1 medium onion, chopped
1 cup mayonnaise
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

CORNBREAD SALAD



Cornbread Salad image

Provided by Stacey Little | Southern Bite

Categories     Appetizer     Salad     Side Dish

Time 25m

Number Of Ingredients 10

half a batch of cornbread (2 to 3 cups when chopped)
1 (0.4-ounce) packet buttermilk ranch dressing mix
1 cup mayonnaise
1/2 cup buttermilk
1 (14.5-ounce) can of pinto beans, drained and rinsed
1 (16-ounce) can of whole kernel corn, drained
1 small green bell pepper, finely chopped
1 small sweet onion, finely chopped
2 ripe tomatoes, seeded and chopped
2 cups shredded sharp cheddar cheese

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.

CORNBREAD SALAD I



Cornbread Salad I image

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

Provided by Rosemarie

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 11

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, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g

PIONEER WOMAN CORNBREAD SALAD



Pioneer Woman Cornbread Salad image

A Pioneer Woman Cornbread Salad is loaded with layers of pure old-fashioned goodness with chunks of cornbread surrounded by romaine lettuce, fresh tomatoes, ham, bell pepper, onion, celery, and, of course, shredded cheese.

Provided by Mohamed Shili

Categories     Salads     Sides

Time 5h40m

Number Of Ingredients 13

1-ounce dry ranch dressing or dip mix
1 cup mayonnaise
1 cup buttermilk
4 cups prepared cornbread to cut into bite-size cubes
4 cups shredded romaine lettuce about two medium-size heads or 10 ounces
2 cups chopped ham
1 large bell pepper seeded and chopped
1 large tomato seeded and chopped
1/2 cup red onion minced
1/2 cup celery diced
2 cups shredded cheddar cheese
4 slices bacon cooked and crumbled
2 scallions diced

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.

Nutrition Facts : Calories 738 cal

CORNBREAD SALAD



Cornbread Salad image

This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.

Provided by Shelly R

Categories     Breads

Time 50m

Yield 24 serving(s)

Number Of Ingredients 23

2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or 2 (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste)
2 (4 ounce) cans chopped green chilies, undrained
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer)
1/2 cup mayonnaise or 1/2 cup salad dressing
1 1/2 cups sour cream
1 (2/3 ounce) envelope ranch dressing mix
3 (15 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled)
1 cup chopped green peppers or 1 cup bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
4 cups shredded cheddar cheese (16 oz)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed & drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed & drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed & drained (optional)

Steps:

  • Prepare corn bread batter according to package directions.
  • Stir in chilies, cumin, oregano and sweet basil.
  • Spread in a greased 9 X 13 inches.
  • square baking pan.
  • Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool.
  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half the corn bread into serving 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.
  • Yield: 24 servings.
  • This recipe may be cut in half, if necessary.
  • If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
  • There is really no limit as to what you can put in this salad.

Nutrition Facts : Calories 367.8, Fat 18.4, SaturatedFat 8.2, Cholesterol 34.2, Sodium 585.2, Carbohydrate 38.9, Fiber 7.3, Sugar 6.7, Protein 13.9

CORNBREAD SALAD



Cornbread Salad image

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

Time 2h40m

Yield 12

Number Of Ingredients 15

1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
⅛ teaspoon ground cumin
⅛ teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix
10 slices bacon
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese

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, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g

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