Festive Cornbread Salad Recipes

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FIESTA CORNBREAD SALAD



Fiesta Cornbread Salad image

Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans.

Provided by lou ann peters

Categories     Mexican

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 10

1 (9 ounce) package cornbread mix
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) envelope ranch dressing mix
2 (11 ounce) cans mexicorn, drained
2 (16 ounce) cans pinto beans with jalapeno peppers, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 bunch green onion, chopped
2 cups shredded cheddar cheese

Steps:

  • Prepare and bake the cornbread using package directions. Let stand until cool.
  • Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
  • Toss the tomatoes, bell pepper, and green onions in a bowl.
  • Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

Nutrition Facts : Calories 326.2, Fat 19.5, SaturatedFat 7.8, Cholesterol 35.3, Sodium 628.8, Carbohydrate 31.7, Fiber 2.1, Sugar 7.4, Protein 8.4

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.

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.

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