Best 3 Southern Layered Cornbread Salad Recipes
**Southern Layered Cornbread Salad: A Delightful Fusion of Sweet, Savory, and Crunchy Textures**
Indulge in a culinary journey to the heart of the American South with our Southern Layered Cornbread Salad. This unique dish combines the classic flavors of cornbread, bacon, and vegetables in a symphony of textures and tastes. Experience the perfect balance of sweet cornbread, salty bacon, creamy avocado, and crisp greens, all drizzled with a tangy dressing. Our collection of recipes offers variations to suit your preferences, from a classic version to a vegetarian option and even a delightful cornbread salad casserole. Prepare to tantalize your taste buds and impress your family and friends with this Southern gem.
DIANNE'S SOUTHWESTERN CORNBREAD SALAD
This cornbread salad takes the layered salad to a whole new level. Everyone has their favorite cold layered salad that they make for family gatherings or office parties but give this cornbread salad a try. It is very user-friendly - make it one time and you never need to look at the recipe again. Plus, it is easily adaptable to whatever ingredients you have on hand. The recipe uses a packaged cornbread mix, but many readers make their favorite cornbread recipe, or use leftover cornbread. Add a layer of leftover holiday turkey or ham and make this a main dish salad. If you make this in the spring or summer, toss in some cold, boiled shrimp or a layer of pulled pork. Add different toppings and garnishes, such as diced avocado, cilantro, or limes, to make it a Mexican cornbread salad with unique flavors. This salad gets better if you let it chill 2 or more hours, so this is an ideal make ahead recipe.
Provided by Southern Living Editors
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions; cool and crumble. Set aside.
- Prepare salad dressing according to package directions.
- Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
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.
CORNBREAD LAYERED SALAD
My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. -Jody Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
Nutrition Facts : Calories 458 calories, Fat 27g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 652mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.
Tips:
- Use fresh corn. Fresh corn has the best flavor and texture, but frozen corn can also be used in a pinch. If using frozen corn, thaw it completely before using.
- Don't overcook the cornbread. Cornbread should be cooked just until a toothpick inserted into the center comes out clean. Overcooked cornbread will be dry and crumbly.
- Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. Some good options include diced tomatoes, cucumbers, bell peppers, and onions.
- Choose your dressing wisely. A creamy dressing, such as ranch or Caesar dressing, is a good choice for this salad. A vinaigrette dressing can also be used, but it should be light and tangy.
- Serve the salad immediately. Layered cornbread salad is best served fresh. The cornbread will start to soften and the vegetables will wilt if the salad sits for too long.
Conclusion:
Layered cornbread salad is a delicious and easy-to-make dish that is perfect for a summer gathering. It is a great way to use up leftover cornbread and vegetables. With its colorful layers and creamy dressing, this salad is sure to be a hit at your next party or potluck.
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