Cornbread Salads

Cornbread salads are tasty, healthy and very easy to make. Here are a few cornbread salad recipes that you can try out today itself!
| Thursday, December 02, 2010

A cold cornbread salad is an excellent recipe for a hot summer day, along with it a chilled beer or a glass of lemonade and you can already feel the heat disappear! Are you wondering how to make cornbread salads? Your search ends here since this page has cornbread salad recipes that can be made with easily available ingredients.

Vegetable and Bacon Cornbread Salad

Ingredients:

  • Corn Bread Mix - 16 ounces
  • Bacon - 10 slices
  • Pinto Beans (drained) - 15 ounces
  • Tomatoes (chopped) - 3
  • Green Bell Pepper (chopped) - 1 cup
  • Green Onion (chopped) - 1 cup
  • Cheddar Cheese (shredded) - 2 cups
  • Ranch Dressing Mix - 1 ounce
  • Sour Cream - 1 ½ cups
  • Mayonnaise - 1 ½ cups
  • Whole Kernel Corn (drained) - 11 ounces

Procedure:

  • To begin making this corn salad, first prepare the corn bread according to the instructions on the pack. Once it is made, cool and then crumble and set it aside.
  • Now take a large deep skillet and place the bacon in it. Cook the bacon over medium high heat until the pieces turn evenly brown. Once that is done drain, crumble and set it aside. Now whisk together the sour cream, dressing mix and mayonnaise.
  • With that done take a large serving dish and crumble half the corn bread at the bottom. Take half the beans and put it on top of the corn bread. Now take half the tomatoes, green onions and green bell pepper and use it to layer the dish. Sprinkle half the corn, bacon, cheese and salad dressing mixture. In the same way form another layer using the rest of the ingredients. Now cover and chill at least for 2 hours before serving.

Chicken Cornbread Salad

Ingredients:

  • Cornbread (crumbled) - 6 cups
  • Bread crumbs (soft) - 3 cups
  • Butter - 4 ounces
  • Eggs (lightly beaten) - 2 pieces
  • Onion (chopped) - 2 cups
  • Celery (finely chopped) - 2 cups
  • Chicken Broth - 3 to 4 cups
  • Dried Sage (crumbled) - 1 tbsp
  • Chicken Pieces (diced) - 2 cups (optional)
  • Dried Marjoram (crumbled) - 1 tsp
  • Dried Rosemary (chopped) - ½ tsp
  • Salt - 1 tsp
  • Black Pepper (Fresh) - ½ tsp
  • Dried Leaf Thyme (crumbled) - 1 ½ tsp

Procedure:

  • First heat the oven to 400 degrees. While that is being done take a large bowl and in it combine the cornbread along with the white bread crumbs.
  • Now take a saucepan and put some butter in it. When the butter melts cook the celery and onion in it. Cook till it turns tender. When that is complete, combine the cooked vegetables along with the bread mixture.
  • Once you have stirred the chicken broth into the mixture add the diced chicken too (if you have planned to use it). Then add the beaten eggs and seasonings and mix well. When you have done that take a baking pan and spread the entire mixture in it and then bake for about 30 minutes. Take it out of the oven and let it cool for sometime before serving.

Pickled Cornbread Salad

Ingredients:

  • Cornbread (cubed) - 5 cups
  • Tomatoes (diced) - 3 cups
  • Pickle Relish - ¼ cup
  • Mayonnaise - 1 cup
  • Pickle Juice - ¼  cup
  • Parmesan Cheese (shredded)
  • Onion (diced) - 1 cup
  • Green Pepper (diced) - 1 cup
  • Bacon (chopped and crumbled) - 1 pound

Procedure:

  • To make this cornbread salad recipe take a large bowl and place the cornbread cubes in it. Once that is done combine the onion, green pepper, bacon, tomatoes and relish after which add the cornbread.
  • Now combine the mayonnaise and pickle juice and mix it well. After that is done pour over the cornbread and toss gently. Now take the parmesan cheese and sprinkle the salad and chill until you are ready to serve it.

Layered Cornbread Salad

Ingredients:

  • Red Onion (chopped) - ½ cup
  • Cilantro (chopped) - 1 tbsp
  • Cornbread (crumbled) - 4 cups
  • Whole Kernel (crumbled) - 4 cups
  • Sour Cream - 1 cup
  • Salsa - 1 cup
  • Tomatoes (seeded and chopped) - 2
  • Green Pepper (chopped) - 1
  • Black Beans (rinsed and drained) - 1 can
  • Black-eyed Peas (rinsed and drained) - 1 can
  • Monterey Jack Cheese (shredded) - ½ pound

Procedure:

  • In a large mixing bowl combine together the salsa and sour cream and mix well. After setting it aside take another bowl and in it combine the red onion, cilantro, green pepper and tomatoes. Toss the ingredients well and then set it aside.
  • With that done now take a 13 * 9 inch glass baking dish and in it put 2 cups of cornbread. After that is done add half the corn, beans, black-eyed peas, tomatoes, onions and cheese into the bowl. Repeat the layers with the remaining ingredients.
  • When all the layers are complete top the cornbread salad with the sour cream mixture. Use the remaining tomato-onion mixture as garnish. When that is complete cover the dish and put into the fridge for at least 2 hours and up to about 8 hours. Serve chilled.
   
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