![]() 1 cup sour cream, light or regular 1 cup mayonnaise, light or regular 16 ounces black beans or. Store leftovers in an airtight container in the refrigerator for up to 2 days. 4 1/2 cups cornbread mix, use an 8.5 oz package 1 package (. Storage: Store covered in the fridge until ready to serve or up to 10 hours.If desired toss in a large bowl and season to taste with kosher salt and fresh ground black pepper.This salad is very forgiving as far as what layer goes where so don’t sweat it.Use your favorite homemade cornbread recipe in place of the Jiffy cornbread or try mine.It really is incredibly flavorful and it makes the salad that much better. If you have the time make homemade ranch dressing.Red, yellow, orange, or green bell pepper all work. Kidney beans or black beans can be substituted for the pinto beans.I grease the baking dish with vegetable shortening but butter will work too.Make the cornbread up to 2 days in advance.Then layer with the shredded cheddar cheese, crisp bacon, and sliced green onions. ![]() Using a spatula or the smooth bottom of a large spoon spread the dressing mixture over the top. Top with the red bell pepper, pinto beans, corn kernels, onion, and tomatoes. Then place the pan on a wire rack and let it cool for a few minutes while you cut the vegetables.Ĭut the cornbread into 1 inch cubes and place it into the bottom of a trifle dish or clear bowl. Stir just until combined then spoon into a greased 8×8 inch square pan and bake in a preheated oven for about 20 minutes. Now in another medium bowl mix together the corn muffin mix, egg, milk and sour cream. Then cover with plastic wrap and put it in the fridge while you prepare the cornbread. Stir together the mayo, sour cream, and ranch seasoning packet in a medium bowl. If you are squeezed for time bake a batch of cornbread a day or two in advance. You can assemble this layered salad in a clear large bowl or even a clear rectangular baking dish. The colors on this salad really pop and make this salad just perfect for a party. This is a great dish for leftover cornbread. This side dish is ideal for potlucks, picnics, family reunions, and pool parties. Serve it layered in a trifle dish or tossed in a large bowl. It all comes together quickly and easily making it one of our favorite go to salads. It’s a keeper.Southern Cornbread Salad Recipe is a delicious combination of flavors from moist cornbread, bell peppers, pinto beans, corn, tomatoes, ranch dressing, sharp cheddar cheese, bacon crumbles, and green onions. It was a huge hit at Sunday lunch this past week. This salad is perfect any time of the year, but I especially like to serve it in the spring and summer because it’s a chilled salad. In a glass bowl or trifle dish, add a layer of crumbled cornbread.Ĭontinue layering, ending with the mayonnaise mix. ![]() Is there any other kind? Sometimes, when my daughter is doing Whole 30, I make homemade mayonnaise. I’m also a mayonnaise snob and I always use Duke’s. In a separate bowl, combine mayonnaise and pickle juice. Cool and crumble.Ĭombine chopped tomatoes, chopped peppers, pickles, onions, and crumbled bacon. Trust me on this one, you need to use the Jiffy mix for this recipe.īake the cornbread mix according to the directions on the box. This recipe begins with two boxes of Jiffy cornbread mix. If you’ve never had cornbread salad, you’re definitely in for a treat. I never imagined the ingredients in this recipe would go so well together. The first time she brought her Cornbread Salad to share at work, I thought, no way am I eating something called cornbread salad.īut after just one bite, I was a believer. Once upon a time, Darlene was my amazing administrative assistant. It’s been a while since we’ve done a potluck so I decided to make Darlene’s Cornbread Salad for our Sunday family lunch. Darlene is always asked to bring Cornbread Salad. ![]() I’m always asked to bring my cheese ball. Whenever we have potlucks, there are always certain recipes that friends are required to bring.
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