Cornbread Salad I Recipe - Allrecipes.com
Cornbread Salad I Recipe
  • READY IN ABOUT hrs

Cornbread Salad I

Recipe by  

"Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    2 hrs 40 mins

Directions

  1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
  2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. Whisk together the dressing mix, sour cream, and mayonnaise.
  4. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2004

I use a large bottle of ranch dressing (any flavor) instead of mixing up the mayo, sour cream, and dry ranch.

 
Most Helpful Critical Review
Dec 15, 2004

Whether or not a dish is my favorite, generally I'll get a few compliments on it from people whose tastes are different... no one cared for this one. It was just kind of dry and boring, and there were way too many beans. This recipe made an awful lot of it and it didn't go anywhere. Unfortunately, it also didn't impress my roommate to whom I brought it all home. I didn't give it one star because it wasn't inedible, it just wasn't good. This one won't come out of my kitchen again.

 
Sep 04, 2004

On a lark, I made this "odd-ball" recipe for a pot-luck at work. It was an absolute hit! I've since made it a number of times. Makes a great side for chili. I use ripe peppers instead of green - try roasting them first for extra flavor. I always make it a day ahead - it improves with more time in the fridge. The recipe holds up very well to modification -- add marinated artichoke, fresh basil leaves, pine nuts and substitute salami and romano (instead of bacon and chedder) for an Italian twist. Spice it up with roasted chipotle or jalapeno peppers - don't be afraid of trying other cheeses - smoked gouda or crumbled blue are delicious substitutions.

 
Oct 25, 2004

It sounds really strange, but this is a great salad. I've made it twice. The first time I followed the recipe exactly, and I thought the mayonnaise taste was too strong. The second time I reduced the mayonnaise to one cup and found that to be just fine. There was enough dressing, even with that reduction. I also took some other reviewers suggestion and just mixed everything together. I was taking it to a parish picnic and thought it would be easier that way. I would probably do that again in the future. Some reviewers said they thought it was better the second day, but I did not. I thought it was a little too moist, probably because the juice from the tomatoes was released. I highly recommend this for a different and tasty salad.

 
Oct 09, 2003

I added some lettuce and omitted the mayo and bacon. A big hit.

 
Oct 09, 2005

My mom told me about this dish and I found the recipe. When I read the ingredients I was kind of hesitant, but I made it anyways with a bit of a change. I omitted the tomatoes, peppers, and onions and added 1 can of rotel (drained). I was very surprised at how good this was. This would be a perfect side dish at a picnic, BBQ, or any kind of warm weather get together. Will Definately make again just not as much as it does make a rather large amount. Next time I might spice it up with some chili powder or cayenne pepper added to the dressing. Might also drain the rotel into that dressing to help with the flavor more also. Thanks for this recipe my mom is glad to have it also!

 
Oct 09, 2003

Absolutely the best salad recipe ever! Everytime I make it, there aren't any leftovers and everyone asks for the recipe. You won't go wrong with this one.

 
Nov 28, 2004

I made this recipe for the first time last summer for a family bar-be-que; not only was it pretty, it got rave reviews! Even my mom & sister [who both hate beans] were impressed! I find that the longer it chills, the better it tastes!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 623 kcal
  • 31%
  • Carbohydrates
  • 48.4 g
  • 16%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 41.9 g
  • 65%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 1534 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Healthy Garden Salad

This colorful, healthy salad stars black beans, corn, tomatoes, and edamame.

Sufferin’ Succotash Corn Salad

See how to make Chef John’s favorite fresh sweet corn salad.

BLT Salad

Croutons, crispy bacon, and a creamy dressing! This salad has the BLT beat.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States