Best 7 Festive Cornbread Salad Recipes
**Jumpstart your holiday feast with a Festive Cornbread Salad, a delightful medley of flavors and textures.**
This Southern-inspired dish combines moist, savory cornbread with a crisp, refreshing salad, creating a symphony of flavors that will tantalize your taste buds. The cornbread, studded with sweet corn kernels, is baked to perfection, achieving a golden-brown crust and a tender, fluffy interior. Lightly toasted and crumbled, it adds a delightful crunch to the salad. The salad component features a vibrant mix of crisp greens, juicy tomatoes, crunchy cucumbers, and red onions, all tossed in a zesty vinaigrette dressing. The dressing, made with olive oil, vinegar, Dijon mustard, honey, and fresh herbs, provides a tangy, slightly sweet balance to the savory cornbread and fresh vegetables. To complete this festive ensemble, crumbled bacon adds a smoky, salty touch, while crumbled feta cheese contributes a tangy, creamy element. The Festive Cornbread Salad is a delightful appetizer, side dish, or light lunch that will impress your guests with its unique combination of flavors and textures. It's a perfect way to add a touch of Southern charm to your holiday table.
**Additional Recipes Featured in the Article:**
1. **Cornbread Muffins:** Delight your family with these tender, golden cornbread muffins, perfect for breakfast, lunch, or a snack. Enjoy them on their own or with your favorite soup or stew.
2. **Creamy Corn Salad:** This classic summer salad features sweet corn kernels, crisp bell peppers, and creamy mayonnaise dressing. It's a refreshing and flavorful side dish for any potluck or barbecue.
3. **Bacon and Corn Chowder:** Warm up on a chilly day with this hearty and flavorful chowder. Packed with bacon, corn, potatoes, and vegetables, it's a comforting meal that will satisfy the whole family.
4. **Corn and Black Bean Salsa:** Add a zesty kick to your next taco night with this vibrant salsa. Made with fresh corn, black beans, tomatoes, and cilantro, it's a delicious and healthy condiment that will liven up any dish.
5. **Grilled Corn on the Cob:** Nothing says summer like grilled corn on the cob. Perfectly charred and seasoned with butter, salt, and pepper, it's a simple yet satisfying side dish that everyone will love.
CORNBREAD SALAD
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
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
FRESH CORNBREAD SALAD
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
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.
COLORFUL CORNBREAD SALAD
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 11
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, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.
Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
CORNBREAD SALAD I
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
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
SOUTHERN CORNBREAD SALAD
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
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.
CHOPPED SALAD WITH CORNBREAD CROUTONS
One of my favorite exercises as a chef is finding unique ways to bring familiar flavors together.
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
- Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.
CONTEST-WINNING FESTIVE TOSSED SALAD
With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.
Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- Use fresh ingredients: The fresher your ingredients, the better your salad will taste. When possible, use organic produce.
- Don't overcook the cornbread: Cornbread should be slightly moist in the center. If you overcook it, it will be dry and crumbly.
- Use a variety of textures: This will make your salad more interesting to eat. Try using a combination of crunchy, soft, and chewy ingredients.
- Don't be afraid to experiment: There are many different ways to make cornbread salad. Feel free to add your own favorite ingredients or dressings.
Conclusion:
Cornbread salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a side dish. It's easy to make and can be tailored to your own taste preferences. With so many different variations, there's sure to be a cornbread salad recipe that everyone will love. So next time you're looking for a quick and easy meal, give cornbread salad a try. You won't be disappointed!
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