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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cornbread:
1 Tbsp Vegetable Oil
3 C Buttermilk
2 Eggs
3 C Yellow Cornmeal
1/2 C Chopped Peppers

Cornbread Salad
1 Pkg Ranch Dressing Mix
1 8 oz Sour Cream
1 C Mayonnaise
Cornbread baked from above recipe
2 16 oz Can Pinto Beans, drained
3 Cup Cheddar Cheese
3 Large Tomatoes, Chopped
1/2 C Green Bell Pepper
1/2 C Chopped Green Onions
1/2 C Chili Pepper
1 1/2 C Bacon Pieces
1 Can Corn, drained
Directions:
Directions:
Mix vegetable oil, buttermilk, eggs, cornmeal and chopped peppers. Pour batter into 10 inch iron skillet. Bake at 450º for twenty minutes.

Combine ranch dressing mix, sour cream and mayonaise. Set aside. Place 1/2 of the cornbread(crumbled) in the bottom of large bowl. Top with can of pinto beans, followed with 1/2 of the cheese, tomatoes, bell peppers, green onions, chili peppers, green onions, chili peppers, bacon, corn and dressing mix. Repeat. End with dressing mix. Cover and refrigerate at 2 hours before serving.
Personal Notes:
Personal Notes:
Note from Lisa - Mamaw McCarter got this recipe from a wife of an auctioneer while at an auctioneer's convention with Glenda. She loved it and made it several times after she returned home.

 

 

 

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