Cornbread Confetti Salad Food

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CORNBREAD CONFETTI SALAD



Cornbread Confetti Salad image

This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 22 servings.

Number Of Ingredients 14

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
DRESSING:
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Steps:

  • Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

CONFETTI CORN



Confetti Corn image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams

CORNBREAD SALAD



Cornbread Salad image

This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.

Provided by Shelly R

Categories     Breads

Time 50m

Yield 24 serving(s)

Number Of Ingredients 23

2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or 2 (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste)
2 (4 ounce) cans chopped green chilies, undrained
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer)
1/2 cup mayonnaise or 1/2 cup salad dressing
1 1/2 cups sour cream
1 (2/3 ounce) envelope ranch dressing mix
3 (15 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled)
1 cup chopped green peppers or 1 cup bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
4 cups shredded cheddar cheese (16 oz)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed & drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed & drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed & drained (optional)

Steps:

  • Prepare corn bread batter according to package directions.
  • Stir in chilies, cumin, oregano and sweet basil.
  • Spread in a greased 9 X 13 inches.
  • square baking pan.
  • Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool.
  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half the corn bread into serving dish.
  • Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
  • Repeat layers (dish will be very full).
  • Cover and refrigerate for 2 hours.
  • Yield: 24 servings.
  • This recipe may be cut in half, if necessary.
  • If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
  • There is really no limit as to what you can put in this salad.

Nutrition Facts : Calories 367.8, Fat 18.4, SaturatedFat 8.2, Cholesterol 34.2, Sodium 585.2, Carbohydrate 38.9, Fiber 7.3, Sugar 6.7, Protein 13.9

CONFETTI SALAD



Confetti Salad image

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories     Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

Steps:

  • Salad:.
  • Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
  • Dressing:.
  • Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

CONFETTI CORNBREAD



Confetti Cornbread image

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped

Steps:

  • Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

CORNBREAD TRIFLE SALAD



Cornbread Trifle Salad image

The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.

Provided by Tearanii

Categories     Breads

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 1/2 ounce) package cornbread mix
1 (1 ounce) envelope ranch dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 onion, chopped
3 large tomatoes, chopped
1 (16 ounce) can pinto beans, drained
2 cups fresh corn or 2 cups frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)

Steps:

  • Bake cornbread mix according to package instructions and crumble.
  • Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
  • In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
  • In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
  • Repeat layers with remaining ingredients.
  • Cover and store in refrigerator until ready to serve.

CORNBREAD SALAD



Cornbread Salad image

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_

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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 CONFETTI SALAD



Cornbread Confetti Salad image

This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.

Provided by MsBindy

Categories     Breads

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13

1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 ounces bacon, cooked and crumbled
8 ounces cheddar cheese, shredded
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

Steps:

  • Prepare corn bread according to package directions.
  • Cool completely and crumble or cube.
  • In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
  • In a small bowl, combine the dressing ingredients and whisk until well blended.
  • Before serving, pour dressing over salad and toss gently.

Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 7, Cholesterol 30.8, Sodium 529.8, Carbohydrate 36.3, Fiber 7.3, Sugar 5.7, Protein 12.3

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