Best Cornbread Layered Salad Recipes

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SOUTHWESTERN CORNBREAD LAYERED SALAD



Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

  • Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
  • Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

LAYERED CORNBREAD SALAD



Layered Cornbread Salad image

When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 8

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sweet pickle relish
2 cans (15 ounces each) pinto beans, rinsed and drained
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
10 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts : Calories 299 calories, Fat 18g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

SOUTHWEST LAYERED CORNBREAD SALAD



Southwest Layered Cornbread Salad image

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. -Rod & Sue Brusius, Omro, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

Steps:

  • Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 826mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

CORNBREAD LAYERED SALAD



Cornbread Layered Salad image

My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. -Jody Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded and chopped
1/2 cup shredded cheddar cheese

Steps:

  • Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread 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.

Nutrition Facts : Calories 458 calories, Fat 27g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 652mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

LAYERED CORNBREAD SALAD



Layered Cornbread Salad image

This beautiful, delicious salad can be made the day before, is a little different, and serves 25+ people. Don't let the long list of ingredients scare you. This is VERY easy. But, do NOT leave out the cornbread. It's my favorite dish to take to potluck or covered dish suppers - and there is never any left! For vegetarians, omit the real bacon bits. Vary the ingredients to suit your taste and ingredients on-hand.

Provided by BeachGirl

Categories     Pork

Time 45m

Yield 1 HUGE bowl, 25 serving(s)

Number Of Ingredients 24

1 (8 ounce) box Jiffy cornbread mix
1/4 cup Egg Beaters egg substitute or 1/4 cup egg substitute
1/3 cup skim milk
16 fat free ranch dressing (OR make your own 1 pkg. dry Ranch salad dressing mix, 8 ounces fat-free sour cream, and 1 cup low-fa)
16 ounces canned pinto beans, drained and rinsed
16 ounces cranberry beans or 16 ounces october beans
3 cups shredded low-fat sharp cheddar cheese
3 large ripe summer tomatoes, diced and drained or 1 pint sweet grape tomatoes, cut in half
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3 medium spring onions, thinly sliced (optional)
4 ounces chopped green chilies, drained
15 ounces canned corn, drained
3 cups coarsely chopped romaine lettuce
1 cup frozen green pea, thawed
1/2 cup hormel real bacon bits (I use Hormel or Oscar Mayer) (optional)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed and drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (6 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed and drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed and drained (optional)

Steps:

  • Make cornbread and bake according to package instructions.
  • Crumble cornbread and set aside.
  • If making your own salad dressing: mix all ingredients in bowl and set aside.
  • Assemble salad as follows, forming pretty layers in order listed:.
  • Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
  • Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
  • Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
  • Spoon salad dressing over top of salad and spread to cover top of bowl.
  • Sprinkle remaining cheese on top.
  • Sprinkle cheese with tomatoes and bacon bits (optional).
  • Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
  • It's better if it sits at least 4-6 hours for flavors to blend.
  • Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
  • NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
  • Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.

Nutrition Facts : Calories 162.6, Fat 2.6, SaturatedFat 1, Cholesterol 3.1, Sodium 250.7, Carbohydrate 25.6, Fiber 7, Sugar 2, Protein 10.2

SOUTHERN LAYERED CORNBREAD SALAD



Southern Layered Cornbread Salad image

When we were showing our Scottish Terriers our group would gather after our turns in the ring to have a potluck, right there in the grooming area. This salad was one of the most popular dishes, and was requested often!! It involves a bit of prep work, but if you are pushed for time you can buy pre-chopped peppers, celery, and...

Provided by Diana Perry

Categories     Other Salads

Time 5h

Number Of Ingredients 15

1 box jiffy corn bread mix, made according to package directions, in 8" square pan; crumbled
12 oz peppercorn ranch salad dressing
1/3 c grated parmesan cheese
1/3 c buttermilk
1/2 c mayonnaise
1 head large romaine, rough chopped
2-1/2 c smoked turkey, cubed (optional; if i use i buy from the deli)
1 large yellow bell pepper, diced
1 large red or orange bell pepper, diced
1 medium red onion, diced
2 large tomatoes, seeded and diced
3 stalks large celery, diced
2 c shredded swiss cheese (8 ounces)
1 lb bacon, diced and cooked, drained well
2 green onions, diced (garnish)

Steps:

  • 1. This salad needs a very large bowl. If you have a glass bowl it will make a very pretty addition to the table!
  • 2. Mix the salad dressing, mayonnaise, buttermilk, and parmesan. Blend well. (If you cannot find Peppercorn Ranch you can use traditional ranch and add about 1/2 teaspoon freshly ground black pepper, or to your taste)
  • 3. Start the layers with 1/3 of the cornbread; add 1/2 of all the other ingredients, (except the green onion) in this order: romaine; turkey; yellow pepper; orange pepper, onion, tomato; celery; cheese; bacon; 1/3 of the dressing mixture.
  • 4. Repeat layers, ending with cornbread, and the final 1/3 of the dressing mixture.
  • 5. Cover tightly; refrigerate at least 4 hours, or over night. Prior to serving, add more buttermilk if the top appears too dry; garnish with the green onion.

SOUTHWESTERN CORNBREAD LAYERED SALAD WITH BACON



Southwestern Cornbread Layered Salad with Bacon image

Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 19

Corn Muffins
1 pkg. (8-1/2 oz.) corn muffin mix
2 cans (4-1/2 oz. each) green chiles, drained
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
1/4 tsp. Salad Dressing
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup Salad
1 pkg. (6 oz.) torn salad greens
1 can (16 oz.) kidney beans, rinsed
1 avocado, chopped
1 can (15-1/4 oz.) corn, drained
1 red pepper, chopped
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Southwestern Seasoned or Grilled Chicken Breast, chopped
2 green onions, sliced
2 plum tomatoes, chopped
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
12 slices OSCAR MAYER Thick Sliced Center Cut Bacon, cooked, cut into 1-inch pieces

Steps:

  • Heat oven to 400ºF.
  • Corn Muffins:
  • Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
  • Salad Dressing:
  • Mix sour cream and dressing.
  • Salad:
  • Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1250 mg, Carbohydrate 52 g, Fiber 7 g, Sugar 13 g, Protein 30 g

CORNBREAD LAYERED SALAD FOR A CROWD



Cornbread Layered Salad for a Crowd image

In this crowd-pleasing salad, fresh-baked cornbread cubes are layered with cheese, tomatoes, corn and beans and topped with bacon bits and ranch dressing.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

1 pkg. (8.5 oz.) corn muffin mix
3 large tomatoes, chopped
2 cups frozen corn, thawed, drained
1 can (15 oz.) pinto beans, rinsed
1 green pepper, chopped
1 small onion, chopped
1 cup KRAFT Lite Ranch Dressing
1/4 tsp. chili powder
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 Tbsp. OSCAR MAYER Real Bacon Bits

Steps:

  • Prepare corn bread in 8-inch square pan as directed on package; cool. Cut into 1-inch cubes.
  • Combine next 5 ingredients in medium bowl. Add dressing and chili powder; toss to coat.
  • Layer half each of the cornbread, vegetable mixture and cheese in large bowl. Repeat layers. Sprinkle with bacon. Serve immediately.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

CORNBREAD LAYERED SALAD



Cornbread Layered Salad image

I tried this while I was visiting my sister in North Carolina. A friend brought it over and I asked for the recipe immediately. It is a very good, easy and different pot luck salad.

Provided by Denise in da Kitchen

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 1/2 ounce) package cornbread mix
6 green onions, chopped
1 medium red bell pepper, chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded and chopped
1/2 cup shredded cheddar cheese

Steps:

  • Prepare cornbread according to box directions; bake and cool completely.
  • Crumble cornbread into a 2 quart glass serving bowl.
  • Layer with onions, red pepper, corn and beans.
  • In a small bowl, combine mayo and sour cream; spread over the veggies.
  • Sprinkle with tomatoes and cheese.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 559.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 31, Sodium 972.7, Carbohydrate 72.3, Fiber 11.7, Sugar 14.4, Protein 15.4

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