Southern Layered Cornbread Salad
Southern Layered Cornbread Salad | This salad makes such a nice presentation. Use a clear bowl with straight sides to show off the layers. The perfect size for a large get together. This salad is quite similar to the layered pea salad. I really LOVED the flavors of this salad!
The Layers
Add More Layers for a Larger Salad
The Cornbread
HOW TO MAKE JALAPENO SKILLET CORNBREAD: This cornbread is baked in a cast iron skillet, which forms a beautiful crisp crust on the bottom while the center is tender and the top is golden brown. Before I go on…if you don’t want a spicy kick to your cornbread. The recipe will totally work if you leave it out. With that being said, here’s how to make Jalapeno Skillet Cornbread.
INGREDIENTS
1½ cups stone ground yellow cornmeal
1½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1¾ cups buttermilk
2 medium or 1 large jalapeno, seeded and minced (optional)
3 large eggs
2 tablespoons vegetable oil
DIRECTIONS
Heat oven to 425°. Arrange the rack to the center of the oven. Place a 10-inch cast iron skillet in the oven while it heats. Whisk together the dry ingredients into a large bowl. In a medium bowl, lightly whisk the buttermilk, jalapeno, and eggs. Pour buttermilk mixture into the cornmeal mixture and stir until just combined. Carefully remove the hot skillet from the oven. Add the oil, roll the pan to move the oil and coat the skillet. Carefully pour the batter into the center of the hot pan. Bake until a testers inserted into the center comes out clean (20 to 25 minutes). REMEMBER YOU CAN OMIT THE JALAPENO PEPPERS. STORAGE: The cornbread can be tightly wrapped in plastic wrap or foil and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
STORE BOUGHT CORNBREAD: To simplify this recipe you can use a 8.5 ounce box of corn muffin mix along with the ingredients listed to make the cornbread.
MORE POTLUCK SALAD RECIPES
MARINATED FRUIT SALAD 2. CORN SALAD 3. CHEESECAKE GRAPE SALAD
Southern Layered Cornbread Salad
With lots of layers and delicious ingredients, this is the perfect potluck salad.
Ingredients
For Store Bought Cornbread:
- 1 (8.5 ounce) box corn muffin mix
For Homemade Skillet Cornbread:
- 1½ cups stone ground yellow cornmeal
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¾ cups buttermilk
- 2 medium or 1 large jalapeno, seeded and minced (optional)
- 3 large eggs
- 2 tablespoons vegetable oil
For the Salad:
- 1 cup mayonnaise
- 1 (8 ounce) sour cream
- 1 (1 ounce) envelope dry ranch salad dressing mix
- 2 cups shredded cheddar cheese
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (15.25 ounce) cans whole kernel corn, drained
- 10 slices of bacon, crisp-cooked, drained ,and crumbled
- 3 cups coarsely chopped tomatoes
- 1 cup chopped green and or red sweet pepper
- ½ cup sliced green onion
Instructions
For the Store Bought Cornbread:
- Prepare corn muffin mix according to package; cool, crumble and set aside.
For the Homemade Skillet Cornbread:
- Heat oven to 425°. Arrange the rack to the center of the oven. Place a 10-inch cast iron skillet in the oven while it heats.
- Whisk together the dry ingredients into a large bowl.
- In a medium bowl, lightly whisk the buttermilk, jalapeno, and eggs. Pour buttermilk mixture into the cornmeal mixture and stir until just combined.
- Carefully remove the hot skillet from the oven.
- Add the oil, roll the pan to move the oil and coat the skillet. Carefully pour the batter into the center of the hot pan.
- Bake until a testers inserted into the center comes out clean (20 to 25 minutes). REMEMBER YOU CAN OMIT THE JALAPENO PEPPERS. STORAGE: The cornbread can be tightly wrapped in plastic wrap or foil and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
For the Southern Layered Cornbread Salad
- In a small bowl add the mayonnaise, sour cream, and salad dressing mix; stir to combine.
- In a 3 to 4 quart glass salad bowl layer crumbled corn bread and 1 cup of the cheese.
- Spread with half of the dressing.
- Layer in the following order: bacon, corn, the remaining 1 cup cheese, beans, tomatoes, sweet pepper, and the remaining dressing.
- Cover tightly and chill.
Add More Layers for a Larger Salad
Adding chopped lettuce to your cornbread salad is cheap and will add more volume to the salad. If you add the chopped lettuce, I recommend making more of the ranch dressing. SUGGESTION: Add the layer of chopped lettuce to the top of the first layer of cheese at the bottom of the salad and add the dressing on top of that.
SIGN UP FOR THE LADY BEHIND THE CURTAIN NEWSLETTER AND FOLLOW THE LADY BEHIND THE PARTY ETSY SHOP
NEWSLETTER: Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! ETSY SHOP: Did you know that Lady Behind the Curtain has an Etsy Shop? LADY BEHIND THE PARTY is a shop full of DOWNLOADABLE hand designed (by me) party supplies. Click here for the Newsletter→CURTAIN CALL NEWSLETTER Click here for the Esty Shop→LADY BEHIND THE PARTY
THANKS FOR VISITING♥
This looks delish! It’s breakfast time here where I am but I think I could eat it right now!
Oh my. That looks incredible. I cannot wait to make this recipe!
That looks delightful! I love the way it’s layered. I would have never thought of adding the cornbread. Great idea!
This salad looks wonderful!! Can’t wait to make it. Thanks for sharing and linking to TMTT.
BEAUTIFUL PRESENTATION!!!!!!
A great salad and a pretty center piece for the table. That is a great combination.
Looks and sounds incredible!
This looks amazing. I pinned it to my pinterest so I can make it! Thanks for sharing!
PS I’ve got a $50 cash giveaway going on at my blog right now. Come by when you have a chance! 🙂
Oh goodness this looks so good! I’d love it if you linked it up to my party that started yesterday at http://www.projectqueen org
Love your blog. I’m a follower.
One word..YUM…and this would be so easy for me to make vegan!
I used to make layered salad when I was first married. But this one….rocks! I love the cornbread angle and the corn. I want to try it. So pretty too! Thanks for sharing it with tuesday’s Tasty Tidbits.
Yum! This looks GREAT! Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again tomorrow with more great projects!
-Nikki
http://chef-n-training.blogspot.com/
This recipe looks so yummy, thanks for showing it off! Also I am so excited, you have been selected to be my blog of the week for next week if you would like. Email me or leave a comment and I will give you more details!
http://www.ladybirdln.com/2011/10/weekend-show-offsoctober-3-edition.html
I love layered salads, they always look so pretty too! I actually asked for a trifle bowl last Christmas so I could make them.
Thanks for linking up to MomTrends this week!
This looks wonderful!!! I’m going to try it this weekend with company!!!
This dish is amazing, and I’m not a big ranch person. I’ve made it several times for parties and it’s always the first thing to run out. Try it, you won’t be disappointed.
Awww…. thanks Julie for your sweet comment. I love this salad too! ♥