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Cornbread salad recipe

15 years ago

Hello all.

We are going to a friends place for dinner on Thanksgiving. I am responsible for bringing a salad. My friend who is cooking the meal mentioned not too long ago that she had a Cornbread Salad that she really liked and I found one like it, I think, on allrecipes.com. I'm not sure if its the same one. Does this ring a bell for someone here and would you mind sharing a recipe with me?

Thanks for your time.

Kate

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Comments (7)

centralcacyclist
15 years ago
CORNBREAD SALAD

Serves 12

Pan size 9X13

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

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.

Nancy
pat_t
15 years ago
Got this one from Mimi Hiller over at Mimi's Cyber-Kitchen. I made it once a while back and took it to a work potluck and it was well-received.

MIMIÃ¢ÂÂS CHILE-CORNBREAD SALAD

1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise
2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15-1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions

Prepare cornbread mix according to package directions, adding chopped green chiles; cool. Combine dressing mix, sour cream, and mayonnaise; set aside. Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers. Cover and chill overnight.
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I made the tomato pie and the triple chocolate cake - I am so glad you guys liked it. :D Triple Chocolate Cake: 1 (18 ounce) package dark devil's food cake mix 1 (3 3/4 ounce) package instant chocolate pudding mix (devils food flavored if you can find it) 1 cup sour cream 1/2 cup cooking oil 1/2 cup warm water 4 eggs, beaten 1 1/2 cups semi-sweet chocolate chips In a large bowl combine all ingredients except chocolate chips, mix well (about 3-4 minutes). Fold in chocolate chips. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes then turn onto serving plate. And last but not least - Tomato Pie: 1 baked-off deep dish pie crust (I use Pillsbury when I am feeling lazy and bake it off to just done, not browned - don't prick it, just use pie weights or I use a knife to lift the crust to release the steam during baking.) Peel and slice about 6-8 tomatoes. Lay out on cooling racks on cookie sheets and salt heavily - it seems like alot - but this is pulling all of the liquid out of the tomato slices - you don't want a soggy crust. After 15 minutes of draining - blot slices dry with paper towels. Mix 2 cups of shredded cheddar to 1-2 cups of Miracle Whip (I use less - but it's a matter of taste - when I first started making them I used a lot more MW. For those of you interested - I have a recipe for homemade Miracle Whip - it really makes a difference in the taste. Add your tomatoes, I go in a spiral around the crust and one in center - and then alternate the pattern to assure even distribution of tomatoes and easy of cutting with a fork without it spreading all over the plate (at least that is the plan). Smear your cheese/Miracle Whip mixture over the top of the tomato slices, completely covering the top all the way to the crust. Bake in a 350 degree oven for 20-30 minutes, until the cheese is bubbly and brown. Allow to completely cool before serving - or it will make a mess when you slice into it. But if you are like my son - it doesn't matter, he eats the whole thing. Enjoy! Tiffany
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Thanks Carol. I may not be as active posting on the group but I think about everyone very often. In fact, hubby said this week (while planting onions) "I hope we can get some more plants from Okiedawn this year". I told him she just might be able to spare an extra plant or two. He loves those Biker Billy's and yummy tomatoes. Lisa, I did the happy dance at the mere thought of your cornbread salad again this year. That just screams spring fling to me. Very happy dance! I also want to thank our gracious hosts. It just wouldn't be the same anywhere else! Please call on me to help with any extra needs before the shindig! Looking forward to seeing everyone again this year.
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Carson's Mimi...I told you I posted this...and I did, but on FB :) and then I remembered we aren't friends on FB :) So here it is! Cornbread Salad and Cornbread Salad I put both recipes, so you can see how flexible the recipe is. I don't use green peppers at all, only the red, orange or yellow. I used one can pinto beans and 1 can black, but you can change all those around however you want. The dressing I use is always 1 cup sour cream, 1 cup mayo and the buttermilk ranch mix. I think it would be REALLY good with diced fresh jalapenos, but I wouldn't bring it that way for a big group.
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katefisher
Original Author
15 years ago
Thank you both! Man that sounds good doesn't it? I can see why this appealed to her.

Kate
Nancy
15 years ago
I make Mimi's chili cornbread salad too & we love it. I kept putting off making it despite its rave reviews, because I just didn't think I would like the texture. Boy, I was wrong! I was REALLY surprised that my picky husband liked it though.
blizlady
15 years ago
I agree that Mimi's chili corn bread salad is great. I made it for a pot luck picnic for my office and it got raves.
katefisher
Original Author
15 years ago
Thank you both. I also have a very shall we say, selective, husband. Much turning up of the nose if you hear what I'm saying. He tells me that if I omit the green peppers he might even like it:) I think in the name of compromise I'll include them but instead of chopping will slice rings that can be easily removed. Should be good.

Kate
katefisher
Original Author
15 years ago
We made this this morning and it looks great. Put it in the trifle bowl. Obviously I didn't chill it overnight but we are not having dinner until 5 p.m. so should be fine. Thanks.

Kate

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