"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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