Taste Of Home Cornbread Salad Recipe

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WebDirections Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to …

Rating: 5/5(3)
Total Time: 35 minsCategory: LunchCalories: 262 per serving1. Prepare cornbread batter according to package directions; stir in one can of Mexicorn.
2. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn.
3. Add mayonnaise; toss to coat. Sprinkle with bacon.
4. Serve or refrigerate.

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WebHow to make Cornbread Salad Recipes Ingredients: 1 cup of flour 1 cup of cornmeal 1 cup of yellow cornmeal 1/2 teaspoon of salt 3 tablespoons of sugar 2 …

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WebIn a large bowl (or 2 small to medium bowls), layer half of ingredients in this order: cornbread, tomato mixture, peas, corn, cheese, …

Rating: 4.4/5(9)
Total Time: 30 minsCategory: Appetizer, Main Course, SaladCalories: 218 per serving1. Prepare cornbread per label directions. Set aside.
2. Combine tomatoes, green pepper and onions. Drain on paper towels if juicy. Set aside.
3. Combine ranch dressing mix with sour cream and mayonnaise, stir well to combine.
4. In a large bowl (or 2 small to medium bowls), layer half of ingredients in this order: cornbread, tomato mixture, peas, corn, cheese, bacon, dressing. Repeat layers.

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Web1-1/2 cups coarsely crumbled cornbread: 1/4 cup diced tomato: 1/4 cup diced green pepper: 1/4 cup chopped green onions: 1/4 cup chopped celery: 3 tablespoons mayonnaise

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WebPrepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool. Mix sour cream, mayonnaise and salad

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WebDirections Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick …

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WebDirections Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack. Coarsely crumble cornbread into a large bowl.

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Web3-4 cups of (one-inch) cubed sweet or savory cornbread 2 pounds heirloom tomatoes, (any color shape or size) 2.5 ounces baby arugula, washed and dried 2 tablespoons extra virgin olive oil 2 tablespoons white balsamic …

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WebBake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack. Coarsely crumble cornbread into a large bowl. In a …

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WebFor the low carb cornbread 120 g (medium grind!) cornmeal 135 g heavy whipping cream at room temp (or use buttermilk, and skip the vinegar!) 1 tablespoon …

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