Southern Cornbread Salad

Jiffy Corn"y" Cornbread
2 boxes Jiffy corn muffin mix
1 cup sour cream
3 eggs, beaten
1/2 cup melted butter or margarine
1 teaspoon salt.
16 oz. can creamed corn (or if you can find FROZEN creamed corn, it's even better)
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Salad
1 cup frozen Corn, thawed and drained
1 15-ounce cans black-eyed peas, drained and rinsed
Note: you can use pinto or kidney beans instead of black-eyed peas
1 Vidalia onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 Roma Tomatoes, chopped
1# Bacon, fried and crumbled
2 cups grated sharp Cheddar
Choose Either Dressing #1 or Dressing #2
#1 - my Favorite
2 cups Hellmann’s Mayonnaise
1/2 cup Sweet Pickle Juice
#2
1 1oz package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups Hellmann's Mayonnaise
Instructions
(10-12 servings)
Mix the Salad ingredients together and refrigerate until needed.  Preheat oven to 375°.  Mix all ingredients together and pour into greased 9x13 baking dish. Bake at 375° for 35 minutes or until
lightly brown. Allow Cornbread to cool and then cut into 1" squares.
USING A GLASS TRIFLE BOWL, ASSEMBLE IN THE Following Layers. DO NOT OVERFILL, LEAVE SPACE TO TOSS THE SALAD
Place half of the cornbread cubes in the bottom of a large glass trifle bowl. Then, top with half of the black-eyed peas, red bell pepper, corn, green bell pepper, onion, tomatoes, dressing, cheddar cheese
and repeat for a second layer. Top with crumbled bacon. Cover, and refrigerate for at least 3 hours.
Toss just before serving. Yield: 8-10 servings
Suggestion: This recipe would work well layered in 2 12"x9" glass baking dish, for ease of serving at a Pot Luck Dinner.


Jan Tanis
Jan Tanis

I'm Jan and I'm happy you stopped in. Please, leave a comment and follow along..

1 comment:

  1. That sounds good to me and the way I make my cornbread also....except I leave the pepper out.
    Have a wonderful Monday- xo Diana

    ReplyDelete