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Results 11 - 20 of 83 for sweet corn salad
Combine all ingredients. Chill several hours before serving. Serves 4-6.
Combine all ingredients. Chill several hours before serving. Yield: 4-6 servings.
13. CORN SALAD
Toss gently. Refrigerate overnight to allow flavors to blend. Serve.
14. CORN BREAD SALAD
Combine tomato, green pepper, onion ... Layer third of corn bread, top with third of ... a round glass salad bowl as the layers are ... Do not use sweet corn bread.
Mix all ingredients and pour into 9x13 pan. Bake approximately 40 minutes until brown at 400°F. Freezes well! Serves 18.
16. CORN BREAD SALAD
Cook Jiffy mix according to ... half. Crumble 1/2 corn bread in dish, then 1/2 ... top with 1 cup cheese. This is better if it sets overnight.
Drain corn and beans in strainer, rinse ... Combine beans, corn, sweet red pepper, and onion in ... ingredients. Toss with vegetables. Serve or chill.
18. SWEET CORN BREAD
Blend sugar and oil. Mix ... and salt. Add corn meal and milk, blending. Pour ... 9-inch square pan. Bake at 400 degrees for 30 minutes. Serves 6.
In a large bowl, combine corn, baby peas, jicama, celery, green onion and sweet pepper. For the dressing, in ... Pour dressing over salad; toss gently to coat. ... 10 to 12 servings.
20. CORN BREAD SALAD
Bake cornbread and cool. Crumble ... ingredients. This keeps in refrigerator several days and is a nice alternative to potato or macaroni salad.
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