Best 3 Overnight Cornbread Salad Recipes
Indulge in the tantalizing Overnight Cornbread Salad, a symphony of flavors and textures that will delight your taste buds. This innovative dish seamlessly blends the classic Southern charm of cornbread with the vibrant freshness of a salad, resulting in a culinary masterpiece. As the cornbread soaks overnight in a tangy dressing, it transforms into a tender and flavorful base, perfectly complemented by crisp vegetables, sweet corn, and a medley of herbs. Enhance your culinary journey with two additional variations: the Mexican Cornbread Salad, a fiesta of flavors with black beans, corn, and a zesty dressing, and the BLT Cornbread Salad, a harmonious blend of bacon, lettuce, and tomato, all nestled atop a bed of delectable cornbread. Embark on a culinary adventure with these extraordinary cornbread salad recipes, sure to become favorites at your table.
Here are our top 3 tried and tested recipes!
CORNBREAD SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 13
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.
CORNBREAD SALAD
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
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
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.
Tips:
- For the creamiest cornbread salad, use fresh cornbread that is still warm from the oven. If you don't have fresh cornbread, you can use store-bought cornbread, but be sure to toast it in the oven before using it. This will help the cornbread absorb the dressing better.
- When making the dressing, be sure to whisk the ingredients together until they are well combined. This will help the dressing emulsify and create a smooth, creamy texture.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Fresh corn on the cob should be cooked for about 4-5 minutes, or until the kernels are tender but still slightly crunchy.
- For a more colorful salad, add some chopped red onion or bell pepper. You can also add some crumbled bacon or cooked chicken for extra protein.
Conclusion:
Cornbread salad is a versatile dish that can be served as a side dish, a main course, or even a snack. It's a great way to use up leftover cornbread, and it's also a delicious and refreshing way to enjoy corn. With so many different variations to choose from, there's sure to be a cornbread salad recipe that everyone will love.
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