Confetti Cornbread Salad

#GlobalApron week 13,ingredient corn. This makes a huge salad, great for a crowd.

This salad keeps well a few days in the frig. Flavor improves. For dill lovers.

This showed up in my family about 20 years ago. Not sure where it originally comes from, but it's awesome! This is how we make it, but as with any recipe, you can make changes to make it your own. Can double dressing and cornbread, to your liking.

It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.

I have made this several times. It's a favorite in my family. You can also add ground beef for an extra flavor. Just cook the beef, drain, then stir into the mixed batter before pouring into dish to bake

You can use this as a stand alone salad or a "salsa" for dipping tortilla chips in!

This is a great summer dish for grilling, super easy, fast and delicious!

This is so yummy! Turnip greens and cornbread in one dish. This started out as turnip green dressing, and it evolved into cornbread. #GlobalApron 2024

This different take on a bean salad is a colorful alternative with a bright flavor. It comes together quickly and keeps in the fridge for a couple days, so it's a good prepare-ahead option for a potluck or party.#GoldenApron23

My two favorites combined in one dish. Cheesy chili and corn bread😋 I topped mine with sour cream and made it even better.

An off-the-cob version of Mexican Street Corn (Elote) that is simple and quick to prepare. Far more convenient than struggling with perfecting it on the cob too, if I do say so myself! ;)

Recipe by: Momma Kelli

Great to bring to a picnic or potluck. A healthy and flavorful summer dish.

This is a double batch

my favorite! not hard to make but if were any easier we might make it all the time!

A traditional Southern cornbread with cheese, bacon, and green chilies.

It is super easy and super yummy. Even my 6 year old picky eater loved it.

It's flu season thyme is loaded with antibiotics like goodness only the natural way.

This is something me and my mom created and everyone loves it, there are NEVER any leftovers!

This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.NOTES:Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)

A refreshing spring salad. As an option you can add 1/4-1/3 cup of lime juice to the dressing along with the other ingredients.

In my house this is the #1 most requested dish and there is NEVER any left it's that delicious!!

Looking for some thing quick for dinner.We like mex-tex and this sounded good

I got the idea from a friend when she made a boxed dinner like it. I figured why not make it fresh. Needless 2 say this tasted way better than the boxed 1.

This is basically Mexican cornbread using carnitas meat instead of hamburger. Making the carnitas is the only somewhat time-consuming step, which I usually do the day before because I'm old and get tired quicker. But it's really worth the effort and time because this cooking method imparts incredible flavor and tenderness to the pork. If you're questioning the use of lard, or wanting to substitute a different fat (like shortening), do a quick internet search and you'll learn that lard is a lot healthier than previously thought. Use lard.If you don't have picky eaters like I do, you can add some of the garnishes to the cornbread casserole before baking, like the salsa, jalapeños, black olives.

This salad screams summer with fresh sweet corn, cucumbers, and tomatoes from your garden or the farmers market. It won't last long in your fridge once you taste it but it will keep for several days (especially if you avoid salting the vegetables when you add your dressing). Use as a stand alone salad or pair with fish or chicken, great as a salsa for fish tacos. This fresh, healthy salad will help with these hot, hot days! Enjoy!

In the last 5 years I’ve worked on finding the right amount of each and every ingredient to make what we consider the perfect dressing for the holiday season. And I think with the recipe I finally got it! The perfect amount of flavor and moisture because who wants dressing that taste like soggy cornbread? I hope you all enjoy it as much as my family did this past Thanksgiving! Happy cooking!

This is something I just threw together tonight with ingredients I had on hand. The cornbread was some leftover cornbread with only 2 pieces missing. Lol. I will probably add more cheese next time and some jalapenos!