Best 5 Aunt Lou Ednas Cornbread Salad Recipes

In the culinary world, few dishes evoke as much comfort and nostalgia as "Aunt Lou Edna's Cornbread Salad." This delectable dish, named after its creator, has become a beloved tradition passed down through generations. With its unique blend of flavors and textures, it's no wonder that this salad has captured the hearts of food enthusiasts far and wide. Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the steps of creating the perfect Aunt Lou Edna's Cornbread Salad. We'll explore the origins of this classic recipe, introduce you to the key ingredients that make it so special, and provide you with detailed instructions to ensure your salad turns out just right. So, prepare to embark on a culinary journey as we delve into the secrets of this iconic dish, leaving you with a mouthwatering masterpiece that will surely become a favorite in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

EDNA'S CORNBREAD COURTESY OF FAITH HILL

Edna's Cornbread Courtesy of Faith Hill image

"Faith Hill's cornbread goes perfectly with her husband Tim McGraw's Chicken and Dumplings!" Straight from the Oprah show! I'm guessing on the time -- I will correct it later! Use an Iron Skillet (7-10 inch ) *** I have updated this as well since there seemed to be a hishap with the "Dumplings".They now have specific measurements for the buttermilk which the Oprah show didn't have posted before... (Feb.20.06) Enjoy :O)

Provided by MissTiff16

Categories Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons Butter Flavor Crisco
1 1/2 cups Martha White yellow cornbread mix
1 egg
1 1/2 cups buttermilk

Steps:

Preheat oven to 500°
Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
Bake at 500° until it is deliciously golden brown.

Nutrition Facts : Calories 94.3, Fat 7.8, SaturatedFat 3.2, Cholesterol 41.3, Sodium 76, Carbohydrate 3, Sugar 3, Protein 3.1

CORNBREAD SALAD RECIPE

Cornbread Salad Recipe image

Provided by rmille6277

Number Of Ingredients 11

Ingredients

Mix together:
8 1/2 oz pkg cornbread muffin mix
(cooked according to pkg directions)
10 slices bacon cooked crisp and crumbled
2 cups shredded cheddar cheese
1 1/2 cups ranch dressing
2 cans pinto beans, drained and rinsed
2 cans whole kernel corn, drained
1 cup chopped bell pepper, green and/or red
1/2 cup chopped green onion
3 large tomatoes, chopped (about 3 cups)

Steps:

In 4 qt. glass mixing or salad bowl: Layer ½ cornbread, ½ bean mixture, 1 cup cheese, ½ bacon. Spread with all of ranch dressing. Repeat layers and garnish with more chopped green onions. "A generous man will himself be blessed, for he shares his food with the poor." Proverbs 22:9

AUNT CLAIRE'S CORNBREAD

Aunt Claire's Cornbread image

A great corn bread recipe, sweet and moist. For a less "granule" texture, let the corn meal soak in the milk for about 15 minutes before mixing everything together.

Provided by ChloeBaby

Categories Quick Breads

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups cornmeal
3/4 cup sugar
1/2 cup vegetable oil
2 eggs
1 cup milk

Steps:

Preheat oven to 375 degrees.
Mix flour, baking powder, salt, and corn meal together; set aside.
In a second bowl, mix together the oil, sugar, eggs and milk.
Pour the liquid mixture into the dry mixture and beat together.
You may need to add a bit more milk - it should be the consistency of cake batter.
Pour into a greased and floured 9 inch square pan.
Bake for 35 to 40 minutes.
If you would like to add chopped jalapenos or cheese, I would suggest decreasing the amount of sugar, as this does make a pretty sweet bread, and I don't think it would be suitable flavour with heat!

Nutrition Facts : Calories 371, Fat 16.9, SaturatedFat 3, Cholesterol 50.8, Sodium 250, Carbohydrate 50.2, Fiber 2.1, Sugar 18.9, Protein 6

AUNT LOU EDNA'S CORNBREAD SALAD RECIPE

Aunt Lou Edna's Cornbread Salad Recipe image

Provided by Sheila03

Number Of Ingredients 12

Ingredients

1 (8 1/2 oz)pkg. Cornbread muffin mix
1 (1 oz) envelope Ranch dressing mix
1 (8 oz) carton sour cream
1 cup mayonnaise (or Craft Miracle Whip Light)
3 large tomatoes, chopped
1/2 cup green bell pepper, chopped
1/2 cup green onion, chopped
2 (16 oz) cans pinto beans, drained
2 cups grated cheddar cheese
10 slices of bacon, fried crisp & crumbled
2 (15 1/4 oz.) cans whole kernel corn, drained
1/2 cup red bell pepper, chopped

Steps:

Prepare cornbread mix according to package directions. Cook and set aside to cool. Stir together the ranch dressing mix, sour cream and mayonnaise until well blended. Set aside. Combine tomatoes and next 3 ingredients. Gently toss. Crumble half of the cornbread into a 3-qt. trifle bowl or a large salad bowl. Top with half of each: Beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat the layers. Cover and chill for about 3 hours.

Tips:

For a sweeter cornbread salad, use sweeter cornbread or add a bit of sugar to the dressing.
Use fresh, ripe corn for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn, but fresh corn is definitely the best choice.
If you're short on time, you can use store-bought cornbread croutons instead of making your own.
Add some chopped fresh herbs, such as cilantro, parsley, or chives, for a pop of flavor.
Serve the cornbread 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 a main course. It's perfect for potlucks, picnics, and summer gatherings. With its sweet and savory flavors, cornbread salad is sure to be a hit with everyone who tries it.