Cornbread Salad Recipes

Light and refreshing, salads are the most delightful accompaniments for any meal. While some prefer good old mayonnaise with salads, there are others who prefer greens at mealtimes. I happened to come across a very interesting cornbread salad dish, my friend brought over at a girlie get-together! This dish surely did rate high amongst all the various food recipes she had ever tried. We did experiment and try various ways to make the cornbread salad dish! Here, I would like to share with you some yummy recipes.

Recipe #1

Ingredients
Eggs (2)
Milk (2/3 cup)
Bacon (1 pound)
Onion - finely chopped (10)
Sweet pickle juice (1/2 cup)
Green bell pepper - finely chopped (1)
Cornbread muffin mix (16 ounces)
Mayonnaise (1-1/2 cups)
Tomatoes - diced (2)
Chopped sweet pickle (1 cup)

Preparation
First you need to preheat the oven to 350 degrees F. Then you need to lightly grease a pan, which should be around 9X13 inches in size. Now, you would need to combine eggs and milk. Also add cornbread muffin mix to this and combine it well. Next, you need to pour the batter into the prepared pan.

Now, you need to bake this preparation for a period of half an hour. Once done, place it aside so that it cools down. When this cools down, you need to crumble this into medium-sized pieces. Once done, place the bacon in a large skillet. Now, cook this over medium high heat. Let it turns a healthy shade of golden brown. Drain the same and place it aside.

You need to whisk the pickle juice and mayonnaise together. Take a large bowl and place around half of the crumbled cornbread mix in it. Layer this with onion, tomatoes, pepper and pickles. Sprinkle more dressing if required and layer it with bacon at the top. Chill for about an hour and serve.

Recipe #2

Ingredients
Crumbled cornbread (6 cups)
Soft bread crumbs (3 cups)
Butter (4 ounces)
Eggs - lightly beaten (2)
Onion - chopped (2 cups)
Finely chopped celery (2 cups)
Chicken broth (3 to 4 cups)
Dried sage - crumbled (1 tablespoon)
Chicken pieces - diced (optional -2 cups)
Dried marjoram - crumbled (1 teaspoon)
Dried rosemary - chopped (1/2 teaspoon)
Salt (1 teaspoon)
Freshly ground black pepper (1/2 teaspoon)
Dried leaf thyme - crumbled (1-1/2 teaspoons)

Preparation
Begin by heating the oven to 400ºF. Then, combine the cornbread along with white bread crumbs in a large bowl. Now, cook celery and onion with butter in a saucepan, which is over medium heat. Let it turn tender. Then, combine the cooked vegetables with the bread mixture. Also stir in the chicken broth. Now, add the diced chicken if required. Use the seasonings and add the beaten eggs. Ensure you mix this well. Now, spread the entire mixture in a large baking pan and bake it for about 30 minutes. Once done, you can serve it after letting it cool down for sometime. With this recipe, you can probably even enjoy a light dinner without any other food items. It's bound to be filling enough and is a welcome change from a heavy meal!