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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Nancy Hixon
Added: Monday, November 5, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 ounce) package corn bread mix - Dry
2 (16 oz) cans black beans, rinsed & drained
1 (16 oz) cans pinto beans, rinsed & drained
1 (16 oz) cans red beans, rinsed & drained
2 (16 oz) cans whole kernel corn, rinsed & drained
2 (16 oz) cans tomatoes, chopped (fresh-fill 2 bean cans)
4 Pablano peppers, Roasted, cut in 1” pieces (longer darker than green bell peppers, but mild & flavorful!)
1 Yellow bell pepper, raw, cut in 1” pieces
1 Red bell pepper, raw, cut in 1” pieces
1 Orange bell pepper, raw, cut in 1” pieces
1 small Red onion, chopped (or 1 cup green onions)
1-2 bunches fresh broccoli, chopped in 1” pieces
½ head fresh cauliflower, chopped in 1” pieces
2 cups shredded Monterey Jack or Cheddar cheese
½ pound bacon, cooked & crumbled
1/4 teaspoon dried oregano
2 (2.25 ounce) can sliced ripe olives drained
1 cup picante sauce, drained (optional)
1 (12-16 oz) bottle Bacon Ranch Salad Dressing
Directions:
Directions:
Spread half corn bread in bottom of a VERY large serving dish (I use a plastic cake dome to mix, then box for individual meals). Top w/half of canned veggies & fresh veggies. Spread rest of corn bread on top, add cheese, picante sauce, & about ½ the dressing (don’t get too wet). I mix this together…adding more dressing until just damp throughout. Cover, & chill at least 2 hrs before serving. Options: chicken breasts, grilled & chopped; Serve as a dip w/large corn chips; sharp cheddar cheese; Try other cheeses - smoked Gouda or crumbled blue are delicious subs! Spice it up w/roasted chipotle or jalapeño peppers. Use canned tomatoes w/jalapeños, onion & green pepper...definitely less dry. Omit tomatoes, peppers, & onions & added 1 can of Rotel (drained). Italian twist - add marinated artichoke, fresh basil leaves, pine nuts & substitute salami & Romano.
Number Of Servings:
Number Of Servings:
at least 50, cut in half unless going to a potluck or large gathering!!
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I'm not a cornbread lover...but this is yummy! Beware of moisture content in old cornbread, and reduce dressing significantly if not stone dry.

 

 

 

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