Cornbread Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 boxes Jiffy cornbread mix
2 cans black beans, rinsed and drained
2 cans whole kernel corn, rinsed and drained
2 cups sour cream
2 heaping tablespoons sugar
2 eggs
2 cups mayonnaise
1 envelope dry Ranch dressing mix
3 medium tomatoes, chopped
1 cup green pepper, chopped
1 cup green onions, chopped
2 cups cheddar cheese, shredded (preferably sharp cheddar)
9” x 13” pan
|
|
Directions: |
Directions:1) Make both boxes of Jiffy cornbread (add one heaping tablespoon of sugar and a level tablespoon of sour cream, otherwise, follow box directions).
2) Bake in a 9” x 13” pan; allow to cool.
3) Mix together sour cream, Ranch dressing mix, mayonnaise and one heaping teaspoon sugar.
4) Divide the mixture in half.
5) Crumble half of the cornbread in the bottom of a 9” x 13” pan.
6) Spread half of the sour cream/Ranch mixture over the cornbread
7) Scatter ˝ of each of the beans, corn, tomatoes, green pepper and green onion.
8) Crumble the second half of the cornbread on top.
9) Scatter the remaining beans, corn, tomatoes, green pepper and green onion on the second layer of cornbread.
10) Top with grated cheddar cheese.
11) Refrigerate overnight. This can be made up to 48 hours in advance. |
|
Personal
Notes: |
Personal
Notes: Jo says:” Unfortunately, I do not have any recipes of my mother’s or grandmother’s but here is a new ‘family’ recipe from Bill’s sister, Judy Ruble Everhart. Every time I fix it, I’m asked for the recipe by several people, so I wish to share it with the Bain/Hensley’s. Enjoy! P.S. Unless you want to eat it for a very long time, I suggest cutting the recipe in half!”
|
|
This recipe for Cornbread Salad is from