60 mins - Cornbread salad with pickle juice recipes
Author: Arthur Butler
A classic southern recipe for delicious Cornbread Salad, layered with cornbread, beans, cheese, bacon, and a tangy lemon-ranch dressing! Cook time does not include the time it takes to cook bacon and the cornbread.
Cornbread Salad
A lady brought this to our home study group potluck and it was wonderful. She gave me the basics of what was in it and here if what I have come up with. Turned out really good. Cook time does not include the time it takes to cook bacon and the cornbread. I cooked the bacon in the microwave.
Provided by: Nimz_
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 12
Provided by: Nimz_
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
- 7 cups cornbread, torn into bite size pieces (I used Southern Country Cornbread)
- 6 slices cooked bacon, crumbled
- 1/3-1/2 cup red onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 2 small tomatoes, seeded and chopped
- 1/4 cup sweet pickle, chopped
- 1/4 cup dill pickle, chopped
- 1 cup mayonnaise
- 1/4 cup sweet pickle juice
- 1/4 teaspoon fresh ground pepper
- 1 dash ground red pepper
Nutrition:
- Calories: 215.2 calories
- Fat: 16.6 grams
- Saturated Fat: 3 grams
- Cholesterol: 19 milligrams
- Sodium: 546.9 milligrams
- Carbohydrate: 13.8 grams
- Fiber: 0.9 grams
- Sugar: 5.3 grams
- Protein: 3.9 grams
- In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
- In a large bowl combine the remaining ingredients, tossing well.
- Add the dressing mix to the cornbread mixture just before serving.
- Enjoy.
Cornbread Salad
One bite of cornbread salad and you'll be hooked. The layers of cornbread, tomatoes, peppers, onions, and pickles are topped with a delicious mayonnaise dressing.
Provided by: Alli Smith
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 14 servings
Number of ingredients: 8
Provided by: Alli Smith
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 14 servings
Number of ingredients: 8
Ingredients:
- 2 boxes Jiffy cornbread mix
- 4 medium tomatoes, chopped
- 1 green pepper, chopped
- 1 medium onion, chopped
- 1/2 cup sweet pickles, chopped
- 9 slices bacon, cooked and crumbled
- 1 cup mayonnaise (I use Duke's)
- 1/4 cup pickle juice
Nutrition:
- Calories: 222 calories
- Carbohydrate: 11 grams carbohydrates
- Cholesterol: 22 milligrams cholesterol
- Fat: 18 grams fat
- Fiber: 1 grams fiber
- Protein: 4 grams protein
- Saturated Fat: 4 grams saturated fat
- Serving Size: 1 serving
- Sodium: 500 grams sodium
- Sugar: 6 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 14 grams unsaturated fat
- Bake cornbread according to package directions. Let cool and crumble.
- In a bowl, combine tomatoes, peppers, pickles, onions and bacon.
- In a separate bowl, combine the mayonnaise and pickle juice.
- In a glass bowl, layer the cornbread, tomato mix, and mayonnaise mix. Repeat, ending with mayonnaise mix. Refrigerate until ready to serve.
Retro Cornbread Salad Recipe
A classic southern recipe for delicious Cornbread Salad, layered with cornbread, beans, cheese, bacon, and a tangy lemon-ranch dressing!
Provided by: Sommer Collier
Total time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: American,Southern
Number of ingredients: 13
Provided by: Sommer Collier
Total time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: American,Southern
Number of ingredients: 13
Ingredients:
- 1 cup sour cream
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 1 packet ranch dip mix
- 5 cups cubed cornbread (from an 8 inch pan)
- 2 cups baby spinach (packed)
- 2 cups shredded cheddar cheese
- 1 ½ cups chopped scallions
- 1 ¼ cups chopped tomatoes (2-3 tomatoes)
- 1 cup chopped bell pepper (any color)
- 1 cup cooked crumbled bacon
- 16 ounce can pinto beans (drained)
- 15 ounce can sweet corn (drained)
Nutrition:
- Serving Size: 1.25 cups
- Calories: 515 kcal
- Carbohydrate: 51 g
- Protein: 13 g
- Fat: 29 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Cholesterol: 79 mg
- Sodium: 862 mg
- Fiber: 4 g
- Sugar: 14 g
- Unsaturated Fat: 17 g
- In a medium bowl, mix the sour cream, mayonnaise, lemon juice, and ranch dip mix. Stir until smooth and set aside.
- Chop the cornbread, scallions, tomatoes, bell pepper, and bacon. Shred the cheese, and drain the beans and corn. Keep all ingredients separated.
- Set out a large glass salad bowl. (This salad looks really nice in a bowl that has straight sides, like a trifle dish.)
- Place the cornbread cubes in an even layer across the bottom of the bowl. Then layer in the spinach, tomatoes, bell peppers, corn, scallions, cheese, beans, dressing, and bacon. Garnish with a few extra scallions on top.
- Cover and chill until ready to serve.
Cornbread Salad
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by: PRINCIPALCOLE
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 15
Provided by: PRINCIPALCOLE
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 15
Ingredients:
- 1 (7.5 ounce) package corn bread/muffin mix
- 1 (4 ounce) can chopped green chilies, undrained
- ⅛ teaspoon ground cumin
- ⅛ teaspoon dried oregano
- 1 pinch rubbed sage
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1 ounce) package dry Ranch-style dressing mix
- 10 slices bacon
- 2 (15.5 ounce) cans pinto beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green pepper
- 1 cup chopped green onion
- 2 cups shredded Cheddar cheese
Nutrition:
- Calories: 459.7 calories
- Carbohydrate: 33.3 g
- Cholesterol: 44.1 mg
- Fat: 30.7 g
- Fiber: 4.9 g
- Protein: 14.5 g
- Saturated Fat: 10.3 g
- Sodium: 1255.7 mg
- Sugar: 4.7 g
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
- Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
- In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
- Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
