I need a recipe for Cornbread Salad. I had it at a tea room in West Point, Georgia. Can you help me out please! God Bless you all!
Astarley from Panama City, FL
This is a tried and true recipe from my cousin in Memphis.
CORNBREAD SALAD 1 pkg of dry Ranch Dressing mix 1 cup sour cream 1 cup mayo 5 large tomatoes, seeded and chopped 1 jalapeno pepper, seeded & chopped (optional) 1/2 red or green bell pepper, diced 2 green onions, chopped, (or onion of your choice) 1 9x9 inch pan cornbread, cooked 2 (16 oz.) cans black beans or pinto beans (drained & rinsed) 1 1/4 cups shredded Cheddar cheese 1 1/4 cups Monterey Jack cheese, grated 1 (10 oz.) pkg frozen corn, thawed (or 1 can whole kernel) 10 slices bacon, cooked and crumbled (optional)
Combine dressing mix, sour cream and mayo. Set aside. Combine tomatoes, jalapenos, pepper, onion, beans and corn and set aside. To assemble, crumble half the cornbread in bottom of large bowl. Layer half the tomato mixture, half the dressing, half the cheese. Repeat layers. Chill, covered, in fridge for 2-3 hours before serving. Serves 8. This is pretty when layered and served in a trifle bowl. Can be made a day ahead and will keep for several days in the fridge.
Ingredients: 1 box Jiffy corn bread mix 1 (4 oz.) can chopped green chilies, undrained 1/8 tsp. ground cumin 1/8 tsp. dried oregano Pinch of sage 1 cup mayonnaise 1 cup sour cream 1 envelope ranch salad dressing mix 2 (15 oz.) cans pinto beans, drained and rinsed 2 (15 oz.) cans whole kernel corn, drained 3 medium tomatoes, chopped 1 cup green pepper, chopped 1 cup green onion, chopped 10 bacon strips, cooked and crumbled 2 cups shredded cheddar cheese
Preparation Instructions: Preheat oven to 400 degrees. Prepare cornbread according to package directions. Stir in the green chilies, cumin, oregano and sage. Spread in a greased 8 x 8 inch pan and bake for 20 to 25 minutes or until a tooth pick inserted comes out clean. Let the bread cool. In a small bowl combine the mayonnaise, sour cream and ranch salad dressing mix. Set mixture aside. Crumble half the cornbread into a 13 x 9 x 2-inch baking dish. Layer half the pinto beans, mayonnaise mixture, corn, tomatoes, green pepper, green onions, cooked bacon and cheese. Repeat another layer. Dish will be very full. Refrigerate for at least 2 hours before serving.
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Recipe: Cornbread Salad
Archived on 07/31/2008
Cornbread Salad
Ingredients
1 recipe of cornbread (crumbled)
1/2 lb. bacon (fried and crumbled)
1 medium onion (chopped)
2 medium green peppers (chopped)
3 medium tomatoes (chopped)
1/2 cup sweet pickles (chopped)
Salt and Pepper to taste
1 cup mayonnaise
1/4 cup sweet pickle juice
1 Tbsp. sugar
Directions
Bake cornbread, using 2 cup of cornmeal; prepare according to package. Layer cornbread, bacon, onions, peppers, and tomatoes in large bowl. Sprinkle with salt, pepper, and pickles. Combine mayonnaise, juice, and sugar; blend. Drizzle over salad and toss.
By Robin
Cornbread Salad II
Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped tomatoes
1 pan cornbread, crumbled
3/4 pint of real mayonnaise
10 strips fried bacon
Directions
Crumble cooked cornbread. Add onions, peppers and tomatoes, Mix thoroughly. Add mayonnaise and mix again. Fry 10 strips of bacon until crisp, then drain. Press cornbread mixture into a baking dish and crumble bacon bits on top. Refrigerate. Serve on lettuce leaf.
