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Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and pickle juice; mix well. Pour over veggies and cornbread. Toss gently. Sprinkle with cheese. Chill until ready to serve.
In a large bowl that will display colors nicely, layer half the crumbled corn bread, one can of drained beans, one can drained corn, 1/2 of the prepared onion, pepper, tomato, 1/2 of the prepared dressing mix, and one cup of the grated cheese.
Refrigerate and serve as a salad along with whatever main dish you choose. This recipe makes a large amount and is great for large gatherings at holidays or pot lucks.
It is even better on the second day when all of the flavors are mixed. Can be prepared the day before and is great crowd pleaser. Hope that you enjoy!
Source: This recipe was passed to me after a potluck at a work gathering.
By Tanya Tomlinson from Fayetteville, AR
By Robin from Washington, IA
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl.
Cover and chill 2-3 hours before serving. Yields 10-12 servings.
NOTE: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
By Terri from NV
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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
1 box Jiffy corn bread mix
1 (4 oz.) can chopped green chilies, undrained
1/8 tsp. ground cumin
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.
This is a tried and true recipe from my cousin in Memphis.
1 pkg of dry Ranch Dressing mix
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.
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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.
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.
By cookiemom1 from Gilmer, TX
Mix and bake corn bread according to directions and add green chilies, cumin, oregano, and sage. Bake at 400 degrees F for 20-25 minutes. Cool. In small pan, mix dressings together and set aside. Crumble half of cornbread in 9x13 inch pan. Layer with half of the rest of the ingredients in order, beans, dressing mix, corn, tomatoes, peppers, onion, cheese, bacon, then repeat layers. Refrigerate at least 2 hours. Very different, but very good!
By Robin from Washington, IA