Post by gloria on Nov 30, 2009 4:32:56 GMT -5
When I was a member of the Gardendale North Arts council we had a Christmas Art Show the first weekend in December and the Gardendale Garden Club had a "Tasting Tea" on the Friday of the show. They served Cornbread Salad, this was the first time I had ever heard of it and I have to say it was delicious. There are several versions, but these are my two favorites.
Cornbread Salad I
1 recipe of cornbread
1 envelope ranch dressing mix
1 cup (8 oz) sour cream
1 cup mayonnaise
2 cans (16 oz each) pinto beans
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
1/2 cup chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes
Stir salad dressing mix, sour cream and mayonnaise until blended. Combine tomatoes, bell peppers and onions. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers, cover and chill for 3 hours. This is also great without ranch dressing package mix. You may add other veggies.
Cornbread Salad II
Make a pan of cornbread.
Combine together:
3 cups tomatoes chopped fine
1 cup chopped green pepper
1 cup chopped sweet onion
1/2 cup sweet chopped fine pickles
1 pound bacon fried crisp and crumbled
Mix together:
1 cup Best Foods mayonnaise
1/4 cup sweet pickle relish
Crumble half of the cornbread into a large salad bowl. Spread half the tomato mixture over the cornbread. Spread half the mayonnaise mixture over the tomato mixture. Continue the remaining half of the mixtures; cover and refrigerate for several hours. Remove and garnish with parsley or other decorative ideas and serve.
Cornbread Salad I
1 recipe of cornbread
1 envelope ranch dressing mix
1 cup (8 oz) sour cream
1 cup mayonnaise
2 cans (16 oz each) pinto beans
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
1/2 cup chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes
Stir salad dressing mix, sour cream and mayonnaise until blended. Combine tomatoes, bell peppers and onions. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers, cover and chill for 3 hours. This is also great without ranch dressing package mix. You may add other veggies.
Cornbread Salad II
Make a pan of cornbread.
Combine together:
3 cups tomatoes chopped fine
1 cup chopped green pepper
1 cup chopped sweet onion
1/2 cup sweet chopped fine pickles
1 pound bacon fried crisp and crumbled
Mix together:
1 cup Best Foods mayonnaise
1/4 cup sweet pickle relish
Crumble half of the cornbread into a large salad bowl. Spread half the tomato mixture over the cornbread. Spread half the mayonnaise mixture over the tomato mixture. Continue the remaining half of the mixtures; cover and refrigerate for several hours. Remove and garnish with parsley or other decorative ideas and serve.
