Best 4 Favorite Cornbread Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in Southern Delights: A Culinary Journey Through Favorite Cornbread Salads**

In the realm of Southern cuisine, cornbread salad reigns supreme, captivating taste buds with its harmonious blend of flavors and textures. Picture tender and crumbly cornbread, a quintessential Southern staple, transformed into a delightful salad. This culinary creation welcomes variations, each recipe offering a unique twist on the classic.

Discover your perfect match among our curated collection of cornbread salad recipes. Whether you prefer a classic rendition or one infused with unexpected ingredients, we've got you covered. From the traditional Southern Cornbread Salad, bursting with sweet corn, red bell peppers, and tangy dressing, to the intriguing Roasted Corn and Black Bean Cornbread Salad, where smoky roasted corn and hearty black beans find their place, our recipes cater to every palate.

For those seeking a delightful fusion of flavors, the Mexican Street Corn Salad beckons with its vibrant combination of Mexican street corn, cotija cheese, and creamy dressing. If you're drawn to Asian-inspired dishes, the Asian Cornbread Salad entices with its medley of crunchy cabbage, bell peppers, and a savory Asian-inspired dressing. And for a touch of elegance, the Elegant Cornbread Salad captivates with its layers of cornbread, fresh herbs, and a delicate dressing.

Embark on this culinary journey, explore the diverse world of cornbread salads, and elevate your dining experience with these delectable recipes.

Let's cook with our recipes!

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

CORNBREAD SALAD



Cornbread Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
Kosher salt
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15-ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese

Steps:

  • Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
  • Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

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.

Tips:

  • For a moist and flavorful cornbread salad, use fresh, sweet corn cut off the cob. Frozen corn can also be used, but fresh corn will give the salad the best flavor.
  • Be sure to cook the cornbread according to the recipe instructions. Overcooked cornbread will be dry and crumbly, while undercooked cornbread will be too moist.
  • For a creamy dressing, use mayonnaise or sour cream. For a lighter dressing, use Greek yogurt or buttermilk.
  • Add your favorite vegetables to the salad. Some popular choices include tomatoes, cucumbers, bell peppers, and onions.
  • For a protein-packed salad, add cooked chicken, bacon, or beans.
  • Season the salad to taste with salt, pepper, and other desired seasonings.
  • Serve the salad immediately or chill it for later.

Conclusion:

Cornbread salad is a delicious and versatile dish that can be served as a side dish or main course. It's a great way to use up leftover cornbread, and it's also a healthy and satisfying meal. With so many different variations, there's a cornbread salad recipe for everyone to enjoy.

Related Topics