Cornbread Salad Recipes

Ingredients:

• 5 cups cubed cornbread or 6 cornbread muffins, crumbled
• 3 cups diced fresh tomatoes
• 1 cup diced sweet onion
• 1 cup diced green pepper
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• 1 pound bacon, cooked and crumbled
• 1/4 cup sweet pickle relish
• 1 cup mayonnaise
• 1/4 cup sweet pickle juice
• shredded Parmesan cheese

Directions:

Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and pickle juice; mix well. Pour over veggies and cornbread. Toss gently. Sprinkle with cheese. Chill until ready to serve.

By Terri

Ingredients:
1 box Jiffy corn bread mix
1 (4 oz.) can chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch of sage

1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 (15 oz.) cans pinto beans, drained and rinsed
2 (15 oz.) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup green pepper, chopped
1 cup green onion, chopped
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Preparation Instructions:
Preheat oven to 400 degrees. Prepare cornbread according to package directions. Stir in the green chilies, cumin, oregano and sage. Spread in a greased 8 x 8 inch pan and bake for 20 to 25 minutes or until a tooth pick inserted comes out clean. Let the bread cool. In a small bowl combine the mayonnaise, sour cream and ranch salad dressing mix. Set mixture aside. Crumble half the cornbread into a 13 x 9 x 2-inch baking dish. Layer half the pinto beans, mayonnaise mixture, corn, tomatoes, green pepper, green onions, cooked bacon and cheese. Repeat another layer. Dish will be very full. Refrigerate for at least 2 hours before serving.

This is a tried and true recipe from my cousin in Memphis.

CORNBREAD SALAD
1 pkg of dry Ranch Dressing mix
1 cup sour cream
1 cup mayo
5 large tomatoes, seeded and chopped

1 jalapeno pepper, seeded & chopped (optional)
1/2 red or green bell pepper, diced
2 green onions, chopped, (or onion of your choice)
1 9x9 inch pan cornbread, cooked
2 (16 oz.) cans black beans or pinto beans (drained & rinsed)
1 1/4 cups shredded Cheddar cheese
1 1/4 cups Monterey Jack cheese, grated
1 (10 oz.) pkg frozen corn, thawed (or 1 can whole kernel)
10 slices bacon, cooked and crumbled (optional)

Combine dressing mix, sour cream and mayo. Set aside. Combine tomatoes, jalapenos, pepper, onion, beans and corn and set aside. To assemble, crumble half the cornbread in bottom of large bowl. Layer half the tomato mixture, half the dressing, half the cheese. Repeat layers. Chill, covered, in fridge for 2-3 hours before serving. Serves 8. This is pretty when layered and served in a trifle bowl. Can be made a day ahead and will keep for several days in the fridge.