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Cornbread Salad Recipes

Category Salads
Make a delicious salad using cornbread in much the same way as pasta, along with your favorite additional ingredients. This page contains cornbread salad recipes.
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June 13, 20051 found this helpful

Ingredients:

  • 5 cups cubed cornbread or 6 cornbread muffins, crumbled
  • 3 cups diced fresh tomatoes
  • 1 cup diced sweet onion
  • 1 cup diced green pepper
  • 1 pound bacon, cooked and crumbled
  • 1/4 cup sweet pickle relish
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle juice
  • shredded Parmesan cheese
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Directions:

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.

By Terri

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By 2 found this helpful
August 27, 2010

Ingredients:

  • 1 pkg. Jiffy Corn Bread, made according to the package
  • 2 (16 oz.) cans of Pinto Beans
  • 2 cans of whole corn
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 pkg. Ranch Dressing mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2-3 tomatoes, diced
  • 2 cups grated cheese

Directions:

Mix Ranch Dressing mix, sour cream and mayo, set aside.

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. Repeat this with a second round of layers.

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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 tmarie10 from Fayetteville, AR

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By 0 found this helpful
April 16, 2007

Ingredients

  • 1 package corn bread muffin mix - like Jiffy
  • 6 green onions, chopped
  • 1 medium green pepper, chopped
  • 1 can whole kernel corn, drained
  • 1 can pinto beans, rinsed & drained
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup shredded cheddar cheese
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Directions

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. In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.

By Robin from Washington, IA

Comment Was this helpful? Yes

November 2, 20050 found this helpful
Ingredients
  • 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (9 inch) pan Tex-Mex cornbread, crumbled (recipe below)
  • 2 (16 oz.) can pinto beans, drained
  • 3 lg. tomatoes, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 2 cups shredded Cheddar cheese
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  • 10 slices bacon, cooked and crumbled
  • 2 cans whole kernel golden corn, drained

Directions

Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired.

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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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
July 31, 2008

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

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Answers

By guest (Guest Post)
August 17, 20060 found this helpful

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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By guest (Guest Post)
August 1, 20080 found this helpful

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.

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July 31, 20080 found this helpful

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.

By cookiemom1 from Gilmer, TX

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August 26, 20100 found this helpful

Ingredients

  • 1 package Jiffy corn bread mix
  • 1 can green chilies
  • 1/8 tsp. cumin
  • 1/8 tsp. oregano
  • 1/8 tsp. sage
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 env. Ranch dressing mix
  • 1 can pinto or kidney beans
  • 1 cup green onions
  • 1 cup green peppers
  • 1 can whole kernel corn, drained
  • 10 slices bacon, fried and crumbled
  • 2 cups shredded cheese
  • 3 medium tomatoes

Directions

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

Comment Was this helpful? Yes
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