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Corn Bread Salad
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Cuisine: Salad
What Can I Bring?
Perfect for: Post-holiday parties, potlucks, cookouts, office luncheons.
Make and take: Assemble this salad with leftover corn bread and chill until you're ready to serve it. Toss just before serving.
Made famous by: Margaret Allen of Monroe, who submitted the recipe to her church's fund-raising cookbook, "Building on Tradition: A Collection of Recipes by First United Methodist Church Monroe."
Hands on time: 30 minutes Total time: 2 hours and 30 minutes Serves: 8
Ingredients:
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8 ounces sour cream
3/4 cup mayonnaise
1/2 (0.4-ounce) package ranch dressing mix
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
4 cups cubed or crumbled corn bread (about a 6-inch square)
1 (15-ounce) can pinto beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 1/2 chopped tomatoes
1/2 cup finely diced green bell pepper
1/2 cup chopped green onion
Instructions:
In a small bowl, combine the sour cream, mayonnaise, ranch dressing mix, cheese and bacon. Crumble half the corn bread in the bottom of a salad bowl or 2-quart serving dish. Top with half the beans, half the corn, half the tomatoes, half the bell pepper and half the green onion. Spread half the sour cream mixture evenly over the top. Repeat layers with remaining ingredients. Cover and chill at least 2 hours before serving. Toss well before serving.
Notes:
This recipe is easily doubled for a crowd -- but you'll need a full recipe (a 9-inch square pan) of corn bread.
This casual side dish is a great use for leftover corn bread, even after it's started to dry out. Ranch dressing, beans and green pepper suggest the Southwest.
This casual side dish is a great use for leftover corn bread, even after it's started to dry out. Ranch dressing, beans and green pepper suggest the Southwest.
Nutrition:
Per serving: 687 calories (percent of calories from fat, 50), 18 grams protein, 71 grams carbohydrates, 3 grams fiber, 39 grams fat (12 grams saturated), 85 milligrams cholesterol, 1,339 milligrams sodium.
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