I've been wanting to make this Cornbread Salad for a while now. This seems like a great opportunity - hope it will be a crowd-pleaser!The recipe is an adaptation from Cornbread Salad in one of our favorite local cookbooks: Full Moon, High Tide. Begin with a layer of chopped lettuce and mixed vegetables. I used tomatoes, corn, bell pepper, cucumbers, green onions, and black beans. Many of the recipes I scanned called for pinto beans - I just like black beans better. Take your pick! Then there is a layer of crumbled cornbread. Use your favorite recipe. I used "always dependable and quick" - Jiffy Cornbread. Baked, cooled, and coarsely crumbled. Next is a layer of dressing: This one is a bit fat-laden. 16 oz. reduced fat sour cream, 1 cup mayonnaise, and 1 packet of Hidden Valley Ranch Dressing Mix (original). Last, but not least, grated cheddar cheese and crumbled crispy bacon!! (Layer everything twice.) Refrigerate!!
1 day ago