Best 6 Bacon Cornbread Salad Recipes

SOUTHERN CORNBREAD SALAD

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

CORNBREAD SALAD WITH BACON, CHEDDAR, AND RANCH

Steps:

• Heat the oven to 425 F/220 C/Gas 7.
• Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.
• Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.
• In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.
• Take the skillet out of the oven and place it on a rack.
• Combine the dry mixture with the buttermilk mixture and stir to blend well.
• Pour it into the hot skillet and return the skillet to the oven.
• Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.
• Remove the cornbread to a rack and cool completely.
• Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• Combine the chopped tomatoes, bell peppers, and onions. Toss gently.
• Crumble half of the cornbread into a large bowl.
• Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.
• Cover the bowl and chill the salad for at least 3 hours.
• When ready to serve, take it out of the refrigerator and gently stir the mixture.

CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON

Steps:

• For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
• For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
• Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
• For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
• Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

CORN SALAD WITH BACON

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Add onions to drippings in skillet; cook 10 to 12 min. or until onions start to brown, stirring occasionally. Add corn; cook and stir 3 min. or until heated through. Add dressing and red pepper; stir until combined.
• Top with bacon and chives.

BACON CORNBREAD SALAD

Steps:

• Prepare cornbread with added 1/2 cup shredded cheddar to recipe. Cook, cool and break into bite size pieces in a large serving bowl.
• Add remaining ingredients in with cornbread and mix well. Reserve a little bacon and cheese to dress the top of the salad.
• Cover and refrigerate. Serve and Enjoy!

BACON CORNBREAD

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.