Best 10 Back Home Cornbread Salad Recipes
Welcome to the realm of culinary delights, where we embark on a journey to discover the delectable "back home cornbread salad." This traditional Southern dish combines the rustic charm of cornbread with a symphony of fresh and vibrant ingredients, creating a flavor experience that is simply irresistible. As we delve into the world of cornbread salad, we will explore the history behind this cherished dish, uncover the secrets to achieving the perfect balance of flavors, and guide you through the process of creating your own homemade masterpiece. Whether you're a seasoned cook or just starting out in the kitchen, this article will provide all the inspiration and guidance you need to bring the taste of home to your table.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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
BACK HOME CORNBREAD SALAD
Provided by Jent
Number Of Ingredients 11
Steps:
- Prepare cornbread according to package directions, set aside to cool
- Whisk together the salad dressing mix, sour cream and mayonnaise
- Crumble half the cornbread in the bottom of a large serving dish - clear big bowl works great for presentation
- Layer half of all remaining ingredients
- Top with half of the salad dressing
- Repeat layering with remains ingredients
- Garnish as desired
- Cover and chill 2 to 3 hours before serving
- Can be made a day ahead of time as well
THE BEST CORNBREAD SALAD RECIPE
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 12
Steps:
- Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
- Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
- Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
- Spread dressing over the top of the salad. Chill for two hours before serving.
Nutrition Facts :
BACON CORNBREAD SALAD
This recipe was shared with me by a dear friend many years ago. It has been a favorite ever since. As I've tweaked it to my own taste, you may find it interesting to do the same. Some like to use ranch dressing instead of mayo, or dill pickles instead of sweet. Just as with a tossed salad, you may add your favorite ingredients like broccoli, green peppers, sweet onions, or olives. Have fun!
Provided by five_blessed
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
- Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
- Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
- Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
- Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 41.7 g, Cholesterol 61.8 mg, Fat 36.8 g, Fiber 1.1 g, Protein 11.1 g, SaturatedFat 7.1 g, Sodium 1229.5 mg, Sugar 17.2 g
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.
CORNBREAD SALAD
This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.
Provided by Shelly R
Categories Breads
Time 50m
Yield 24 serving(s)
Number Of Ingredients 23
Steps:
- Prepare corn bread batter according to package directions.
- Stir in chilies, cumin, oregano and sweet basil.
- Spread in a greased 9 X 13 inches.
- square baking pan.
- Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool.
- In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
- Crumble half the corn bread into serving dish.
- Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
- Repeat layers (dish will be very full).
- Cover and refrigerate for 2 hours.
- Yield: 24 servings.
- This recipe may be cut in half, if necessary.
- If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
- There is really no limit as to what you can put in this salad.
Nutrition Facts : Calories 367.8, Fat 18.4, SaturatedFat 8.2, Cholesterol 34.2, Sodium 585.2, Carbohydrate 38.9, Fiber 7.3, Sugar 6.7, Protein 13.9
BACK HOME CORNBREAD SALAD - THE FARMWIFE FEEDS
I love that this is called Back Home Cornbread Salad because it is from my hometown church cookbook! It is a layered salad that is beautiful but so so good. A recipe that will fascinate people but it super easy to put together.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Prepare cornbread according to package directions, set aside to cool
- Whisk together the salad dressing mix, sour cream and mayonnaise
- Crumble half the cornbread in the bottom of a large serving dish - clear big bowl works great for presentation
- Layer half of all remaining ingredients
- Top with half of the salad dressing
- Repeat layering with remains ingredients
- Garnish as desired
- Cover and chill 2 to 3 hours before serving
- Can be made a day ahead of time as well
Tips:
- For the ultimate cornbread salad, use fresh, ripe corn. If you don't have access to fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- When choosing tomatoes, look for ones that are ripe and juicy. Avoid tomatoes that are bruised or have blemishes.
- Use a sharp knife to dice the vegetables. This will help to ensure that the vegetables are cut evenly and that the salad is visually appealing.
- When making the dressing, be sure to whisk the ingredients together until they are well combined. This will help to ensure that the dressing is smooth and creamy.
- Taste the salad before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or vinegar.
Conclusion:
Cornbread salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, cornbread salad is sure to be a hit at your next potluck or picnic.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love