Recipes
LAYERED CORNBREAD SALAD
Layered Cornbread Salad
The longer cornbread salad sits the better it is. Make this the day before serving it.
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INGREDIENTS
- 1 pkg. (6 1/2 oz) cornbread and muffin mix
- 1 c. mayo
- 8 oz. sour cream
- 1 pkg. (0.4oz) dry ranch salad dressing mix
- 3 large tomatoes chopped
- 1/2 c. chopped green bell pepper
- 1/2 c. chopped green onion
- 1 can dark red kidney beans, rinsed and drained
- 1 can (15 1/4 oz) whole kernel corn, drained
- 2 c. shredded cheddar cheese
DIRECTIONS
Prepare cornbread and let cool. (for added flavor, add some chopped jalapenos to cornbread dough before baking.)
For dressing stir together mayo, sour cream and dressing mix; set aside.
In a different bowl combine tomatoes, bell pepper and onion. Measure 1/2 the tomato mixture and set aside.
Crumble cornbread into 1-inch pieces and arrange half over bottom of extra large serving bowl. Layer with half the pinto beans, half the corn, 3/4 c. shredded cheese and half the remaining tomato mixture.
Repeat layers ending with the dressing. Sprinkle the reserved 1/2 c. tomato mixture and remaining 1/2 c. cheese. Cover and chill 2 to 24 hours.
RECIPE BACKSTORY
The longer cornbread salad sits the better it is. Make this the day before serving it.
RECIPE REVIEWS
Mar/09/2009 06:03 pm Gracieelle
This sounds wonderful. I bet it could be made with low fat mayo and lower the calories.
This sounds wonderful. I bet it could be made with low fat mayo and lower the calories.
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