Best 9 Cornbread Salad Ii Recipes

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**Cornbread Salad II: A Medley of Flavors and Textures**

Experience a delightful fusion of flavors and textures with Cornbread Salad II, a unique and versatile dish that combines the sweet and savory notes of cornbread, the crunch of fresh vegetables, and the tangy dressing. This recipe offers two variations - a traditional version and a modern twist with avocado and bacon. Both salads promise a satisfying and refreshing meal, perfect for potlucks, picnics, or as a light summer lunch. Dive into the detailed instructions and embark on a culinary journey that will tantalize your taste buds.

Let's cook with our recipes!

CORNBREAD SALAD



Cornbread Salad image

This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.

Provided by Melissa Griffiths - Bless this Mess

Categories     Sides

Time 1h

Yield 8

Number Of Ingredients 12

1 batch of my famous cornbread, baked and cooled
6 cups shredded romaine lettuce, about 2 romaine hearts
1 can pinto beans, rinsed and drained
4-6 green onions, chopped
1 cup sharp cheddar cheese, grated
1 large tomato, diced (or 3 roma tomatoes)
1 green bell pepper, diced
1 can corn, drained (or 1.5 cups frozen corn, thawed)
1/2 cup mayonnaise
1/2 cup sour cream
1 heaping tablespoon ranch dressing mix
1-2 tablespoons milk

Steps:

  • When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
  • Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
  • In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
  • When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.

Nutrition Facts : ServingSize 1 cup, Calories 410 calories, Sugar 3.1 g, Sodium 544.1 mg, Fat 22.2 g, SaturatedFat 6.6 g, TransFat 0.2 g, Carbohydrate 41 g, Fiber 5.6 g, Protein 13 g, Cholesterol 45.5 mg

THE BEST CORNBREAD SALAD RECIPE



The Best Cornbread Salad Recipe image

Provided by Pam

Categories     Allergy Friendly Recipes     Fish Free Recipes     Gluten Free     Peanut Free Recipes     Recipes     Shellfish Free Recipes     Soy Free Recipes     Traditional Recipes     Tree Nut Free Recipes

Number Of Ingredients 12

2 1/2 cups cornbread (use your favorite recipe)
1 medium green bell pepper, diced
1 medium yellow onion, diced
3 medium tomatoes, diced
1/2 cup bread and butter pickles, diced
12 bacon slices, cooked and crumbled
For the dressing:
1 cup mayonnaise
1 tablespoon sugar
1/2 cup bread and butter pickle juice
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Steps:

  • Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
  • Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
  • Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
  • Spread dressing over the top of the salad. Chill for two hours before serving.

Nutrition Facts :

SOUTHERN CORNBREAD SALAD



Southern Cornbread Salad image

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

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.

Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

CORNBREAD SALAD I



Cornbread Salad I image

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Provided by Rosemarie

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 11

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Steps:

  • Prepare corn bread according to package directions. Cool, crumble, and set aside.
  • Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Whisk together the dressing mix, sour cream, and mayonnaise.
  • Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g

FRESH CORNBREAD SALAD



Fresh Cornbread Salad image

Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10-12 servings.

Number Of Ingredients 7

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (11 ounces each) Mexicorn, drained, divided
3 medium tomatoes, diced
3/4 cup chopped green pepper
1 medium onion, chopped
1 cup mayonnaise
4 bacon strips, cooked and crumbled

Steps:

  • Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.

Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

CORNBREAD SALAD FOR TWO



Cornbread Salad for Two image

Looking for a tasty way to use up extra corn bread? Give this change-of-pace salad with vegetables and bacon a try. Perfect for two, it's guaranteed to shake up the dinner doldrums.-Marge Price, Dothan, Alabam

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups coarsely crumbled cornbread
1/4 cup diced tomato
1/4 cup diced green pepper
1/4 cup chopped green onions
1/4 cup chopped celery
3 tablespoons mayonnaise
2 bacon strips, cooked and crumbled

Steps:

  • In a small bowl, combine the cornbread, tomato, green pepper, onions and celery. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve immediately.

Nutrition Facts : Calories 373 calories, Fat 22g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 711mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

CORNBREAD SALAD



Cornbread Salad image

A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.

Provided by PRINCIPALCOLE

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 15

1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
⅛ teaspoon ground cumin
⅛ teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix
10 slices bacon
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  • Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  • In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  • Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g

CORNBREAD SALAD II



Cornbread Salad II image

Make and share this Cornbread Salad II recipe from Food.com.

Provided by Chef Sunshine

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces cornbread-muffin mix
2 eggs
2/3 cup milk
1 lb bacon
1/2 cup sweet pickle juice
1 1/2 cups mayonnaise
1 onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickle

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease one 9x13 inch pan.
  • Combine the cornbread muffin mix, eggs and milk, stir until just combined.
  • Pour batter into the prepared pan.
  • Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool.
  • Once cool crumble into bite-size chunks.
  • Place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown.
  • Drain, crumble and set aside.
  • Whisk together the pickle juice and mayonnaise.
  • In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles.
  • Drizzle with 1/2 of the dressing and repeat.
  • Top with bacon and chill for 1 hour.

Nutrition Facts : Calories 737.8, Fat 49.3, SaturatedFat 13.3, Cholesterol 106.9, Sodium 1633.6, Carbohydrate 61, Fiber 4.7, Sugar 19.1, Protein 13.8

MEXICAN CORNBREAD SALAD



Mexican Cornbread Salad image

This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.

Provided by Jose

Categories     Salad

Time 3h10m

Yield 8

Number Of Ingredients 10

1 (8.5 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (16 ounce) cans pinto beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1 green bell pepper, chopped
2 (15.25 ounce) cans whole kernel corn, drained
2 tomatoes, chopped
1 (3 ounce) can bacon bits
8 ounces shredded Cheddar cheese
1 green onions

Steps:

  • Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
  • Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
  • Cover, refrigerate 2 hours and serve chilled.

Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g

Tips:

  • Use fresh cornbread. Day-old cornbread can be used, but fresh cornbread will give the salad a better flavor and texture.
  • Don't overmix the salad. Mix the ingredients just until they are combined. Overmixing will make the salad mushy.
  • Chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.
  • Serve the salad with a variety of toppings. Some popular toppings include crumbled bacon, chopped hard-boiled eggs, diced avocado, and sliced green onions.
  • Make the salad ahead of time. The salad can be made up to 24 hours in advance. Just store it in the refrigerator until you're ready to serve.

Conclusion:

Cornbread salad is a delicious and versatile dish that can be enjoyed as a side dish, main course, or snack. It's a great way to use up leftover cornbread, and it's also a great way to get your daily dose of fruits and vegetables. With so many different variations, there's sure to be a cornbread salad recipe that everyone will enjoy.

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