![]() Feel free to make homemade cornbread, I usually do. This dish is named for the cornbread used in this salad. Southern Cornbread Salad Let’s Talk Cornbread It can be eaten immediately, but it is better if you can refrigerate it for a few hours before serving. ![]() This would make the salad come together faster and save you some time. You could certainly prep all of the ingredients the day before and refrigerate until you are ready to prepare your salad. This salad is made with homemade cornbread. I could literally eat my weight in bacon. Just make sure you add the dressing mixture in the middle of the salad and on top so that everyone gets a taste of that delicious ranch flavored dressing. Just add or subtract ingredients according to what you like and dislike. I love all of the layers in this salad, and it’s easy to customize to your preferences. Delicious! I mean, if it has ranch dressing in it, then it must be good! Southern Cornbread Salad A Good Southern Cornbread Salad with Bacon, Cheddar, and Ranch I know my family does! What are the Ingredients in Cornbread Salad?Ĭornbread, pinto beans, corn, tomatoes, peppers, onion, cheese, and bacon are layered in a casserole dish with ranch-flavored sour cream and mayonnaise. Your family will request it at every get-together, potluck, or cookout. Once you taste it, you will see exactly what I mean. My sister has been making this recipe for years, and she is in charge of making it for every get-together. Store leftovers in an airtight container in the refrigerator for up to 2 days.Have you heard of Cornbread Salad? If you answered no, then you are missing out. Storage: Store covered in the fridge until ready to serve or up to 10 hours.If desired toss in a large bowl and season to taste with kosher salt and fresh ground black pepper.This salad is very forgiving as far as what layer goes where so don’t sweat it. ![]() Use your favorite homemade cornbread recipe in place of the Jiffy cornbread or try mine.It really is incredibly flavorful and it makes the salad that much better. If you have the time make homemade ranch dressing.Red, yellow, orange, or green bell pepper all work. Kidney beans or black beans can be substituted for the pinto beans.I grease the baking dish with vegetable shortening but butter will work too.Make the cornbread up to 2 days in advance.Then layer with the shredded cheddar cheese, crisp bacon, and sliced green onions. Using a spatula or the smooth bottom of a large spoon spread the dressing mixture over the top. Top with the red bell pepper, pinto beans, corn kernels, onion, and tomatoes. Then place the pan on a wire rack and let it cool for a few minutes while you cut the vegetables.Ĭut the cornbread into 1 inch cubes and place it into the bottom of a trifle dish or clear bowl. Stir just until combined then spoon into a greased 8×8 inch square pan and bake in a preheated oven for about 20 minutes. Now in another medium bowl mix together the corn muffin mix, egg, milk and sour cream. Then cover with plastic wrap and put it in the fridge while you prepare the cornbread. Stir together the mayo, sour cream, and ranch seasoning packet in a medium bowl. If you are squeezed for time bake a batch of cornbread a day or two in advance. You can assemble this layered salad in a clear large bowl or even a clear rectangular baking dish. The colors on this salad really pop and make this salad just perfect for a party. This is a great dish for leftover cornbread. This side dish is ideal for potlucks, picnics, family reunions, and pool parties. Serve it layered in a trifle dish or tossed in a large bowl. It all comes together quickly and easily making it one of our favorite go to salads. Southern Cornbread Salad Recipe is a delicious combination of flavors from moist cornbread, bell peppers, pinto beans, corn, tomatoes, ranch dressing, sharp cheddar cheese, bacon crumbles, and green onions.
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