It’s a Great Slant on an Old Favorite for the Holidays: Cornbread Salad

This Post is dedicated to Hope, for this is her Holiday Favorite!
It has many variations, (check the internet for what most appeals to you!) with adding black eyed peas, dried cranberries, lettuce shreds, etc. You can even cheat and use bacon bits (the “real ones”). The main thing is make in a trifle bowl and layer according to color. Use red and green bell pepper for a real festive look. . .And put a layer of the dressing in the middle. The top does not get the dressing to the bottom. It is best to make the day before for flavors to set. It’s a meal on it’s own 🙂 To make a big bowl like this, you will want to double below ingredients. I love to use the trifle bowl my mom gave me 🙂

Enjoy one of our traditions. (Made this year, yesterday!) You did not think I had it enough together to give it to you, before the holidays. . .did you!?

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Photo Seen Posted:  Credit to:leaandjay.wordpress.com

 Check her exact version of the recipe seen here. Mine was eaten too quickly to get a pic!

Cornbread Salad I

Submitted By: Rosemarie
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 40 Minutes
Servings: 12
“This is a crowd pleaser and the recipe serves twelve. What a coincidence! This is a layered salad that is fun to make and pretty served in a glass bowl. Lots of cornbread, corn, beans, green peppers, spring onions, and crumbled bacon. All layered with a creamy herbed dressing.”
INGREDIENTS:
1 (16 ounce) package corn bread mix
10 slices bacon, cooked and finely crumbled or “real” bacon bits
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream (fat free is fine)
1 1/2 cups mayonnaise (light is fine)
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper (and red bell pepper)
1 cup chopped green onion
2 cups shredded Cheddar cheese (sharp for flavor)
2 (11 ounce) cans whole kernel corn,
drained
DIRECTIONS:
1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Whisk together the dressing mix, sour cream, and mayonnaise.
4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

This recipe from : allrecipes.com

3 thoughts on “It’s a Great Slant on an Old Favorite for the Holidays: Cornbread Salad

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