Cornbread Salad Recipes

The summer season is back. The weather has changed and so has the menu. As you get ready for some juicy, tempting, and lip-smacking summer food, how about including a colorful and tasty salad that will fit into your summer menu perfectly? Layers of cornbread, pickled, tomatoes, bell peppers, onions, and more! Simply mouth-watering and delicious! Cornbread salad is a big-time hit and goes with just about anything. It’s light, refreshing and adds a real zing and flavor to any get-together or huge gathering. For those who prefer to reduce the fat and calorie content, you can replace the heavy creams with light or fat-free sour cream and mayonnaise. Given here are different ways to make appetizing and scrumptious cornbread salads. Take a look at them and serve them in a large bowl allowing everyone to have a glimpse of the colorful ingredients that have gone into their making.

Recipes For Cornbread Salad

Southwest Layered Cornbread Salad

Ingredients

1 cup Sour Cream
1 cup Salsa
2 medium Tomatoes (seeded and chopped)
1 small Green Bell Pepper (chopped)
½ cup Red Onion (chopped)
1 tbsp Cilantro (chopped)
4 cups Cornbread (crumbled)
2 cans whole Kernel Corn (drained)
1 can Black Beans (rinsed and drained)
1 can Black-eyed Peas (rinsed and drained)
½ pound Monterey Jack Cheese (shredded)

Instructions

Take a small mixing bowl and combine together sour cream and salsa. Mix well and set aside.
Combine tomatoes, green pepper, red onion, and cilantro in another bowl. Toss well and set aside.
Arrange 2 cups of cornbread into a 4-quart glass bowl or 13x9 inch glass baking dish.
Arrange half of corn, beans, black-eyed peas, cheese, and tomato-onion mixture.
Repeat with layers of remaining cornbread, corn, beans, black-eyed peas, and cheese.
Top with sour cream mixture.
Garnish with the remaining tomato-onion mixture.
Cover the dish and refrigerate for at least 2 hours, extending up to 8 hours.
Ladle a spoonful of the salad into individual salad plates or toss into a large salad dish.
Serve immediately.

Mexican Cornbread Salad

Ingredients

1 (8.5 ounce) package dry Corn Bread Mix
1 (4 ounce) can chopped Green Chile Peppers
2 (16 ounce) cans Pinto Beans (drained)
1 (16 ounce) bottle Ranch-style Salad Dressing
1 Green Bell Pepper (chopped)
2 (15.25 ounce) cans whole Kernel Corn (drained)
2 Tomatoes (chopped)
1 (3 ounce) can Bacon Bits
8 ounces Cheddar Cheese (shredded)
1 Green Onion

Instructions

Prepare cornbread mix as per the instructions on the package.
Add green Chile peppers to the mixture, while preparing and set aside for cooling.
Crumble the mixture coarsely.
Take a large bowl and arrange half of the cornbread mixture.
Layer a can of pinto beans.
Top it up with 1 cup salad dressing, ½ chopped green bell pepper, 1 can corn, 1 chopped tomato, ½ jar bacon bits, ½ package cheese, and ½ green onion.
Repeat the layers in the same manner, beginning with crumbled cornbread.
Cover the bowl and refrigerate for at least 2 hours.
Serve chilled.

Confetti Cornbread Salad

Ingredients

2 (6 ounce) packages Cornbread Mix (baked and crumbled to make 8 cups)
1 Green Bell Pepper (chopped)
1 Red Bell Pepper (chopped)
1 cup non-fat Plain Yogurt
1½ cups Mayonnaise
3 stalks Celery (chopped)
1 cup Green Onions (chopped)
1 cup Pecans (chopped)
1 cup Tomatoes (chopped and seeded)

Instructions

Take a large mixing bowl and combine together green bell pepper, red bell pepper, yogurt, mayonnaise, celery, green onions, pecans, and tomatoes.
Toss the ingredients together to blend well.
Add crumble cornbread and mix well.
Chill in the refrigerator for around 3 hours.
Served cold.

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