Salads and Dressings
Cornbread Salad #1
Shared with me years ago by source unknown and includes my changes
Cornbread Salad #1
Ingredients
- 2 T. Ranch-style Dressing Mix
- 8 oz. sour cream
- 1 c. mayonnaise
- 1 9 inch pan Mexican or plain cornbread, baked and crumbled
- 2 16 oz cans pinto beans, drained
- 3 large tomatoes chopped (or one 14 oz. can, drained)
- ½ c. green onions chopped (may use red onions)
- 2 c. cheddar cheese shredded
- 1 c. cooked bacon crumbled
- 1 can whole kernel corn drained
Instructions
- Combine dressing mix, sour cream, mayonnaise. Set aside.
- Place half cornbread in bottom of large serving bowl. Top with half amounts of each: beans, tomatoes, onions, cheese, bacon, corn and dressing.
- Repeat all layers, ending with dressing. Cover, chill at least two hours before serving.
- Garnish with additional cheese, bacon, tomato wedges.
Notes
Notes: This is a great recipe to use leftover cornbread and is very adaptable for a large family or guests. We also enjoy it the next day.
Cornbread Salad #2
This was shared in the 1980s by a wonderful cook and dear lady, Gloria Watson Grogan.
Cornbread Salad #2
Ingredients
- 1 pkg white cornbread mix
- 1 pkg Mexican cornbread mix
- 1 cup bell peppers chopped
- 1 cup celery chopped
- 1 can whole kernel corn drained
- 3 tomatoes chopped
- 1 cup green onions chopped
- 1 cup cheddar cheese shredded
- 2 cup Hellman's mayonnaise
- 3 boiled eggs chopped
Instructions
- Mix cornbread batters together and bake according to package directions. Cool.
- In large bowl, crumble bread into nickel or dime sized pieces. Add other ingredients with bread and lightly mix. Season with salt and pepper, if desired.
Notes
Each of these cornbread salad recipes have been included because they are so different but tasty in their own rites. I have used both through the years.