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.
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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.
Prepare and bake corn bread according to package directions. Cool on a wire rack. Crumble corn bread into a 2 qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl.
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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
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
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
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.
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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.