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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Layered Cornbread Salad Recipe

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This recipe for Layered Cornbread Salad is from The Johnson Family Cookbook Project, 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:  
1 pkg cornbread mix (box Jiffy preferred)
3 - 6 chopped green onions
1 chopped bell pepper (orange or yellow add color)
1 can drained corn
1 can drained pinto beans (can use black or kidney beans)
1 - 2 chopped roma tomatoes
1 large or 2 small bunches chopped romaine lettuce
1 can sliced black olives
1 -2 cups shredded cheddar or mexi blend cheese

Dressing:
3/4 - 1 cup mayo
3/4 - 1 cup sour cream
2 - 3 tablespoons taco seasoning
Directions:
Directions:
Bake Jiffy cornbread mix in loaf pan first (follow package directions). This is easiest done well ahead of time so the bread can cool completely. While it is baking, chop all veggies and set aside and make dressing.

To make dressing, in a medium bowl, mix mayo, sour cream and taco seasoning well. Keep in fridge until needed.

When cornbread is done baking, cool almost completely on wire rack (if cooling too slow, can put in freezer for 15+ minutes).

For salad, you will need a large glass bowl (clear is better to see the layers). For first layer, crumble the cornbread into bite-size pieces into bowl. Layer with beans, corn, peppers, then a thick layer of lettuce. Spread the dressing smoothly onto the layer of lettuce. Top with shredded cheese, tomatoes, green onions and black olives.

This makes a nice presentation for potlucks or just to eat for dinner on it's own.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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