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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from The Hussy Cook Book, 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!

Contributor:  
Contributor:  
Victoria Scoggan

Category:
Category:

Ingredients:  
Ingredients:  
4 plum tomatoes chopped
1 green bell pepper, chopped
1/4 cup chopped cilantro
Kosher salt
1 cup sour cream
1/4 cup mayonnaise
2 scallions minced
Juice of 1/2 lime
1/4 tsp chil powder
2 cups crumbled cornbread (large crumbs)
2 15-oz cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican blend cheese

Directions:
Directions:
Toss the tomatoes, bell pepper, cilantro and 1/2 tsp salt in medium bowl. Whisk sour cream, mayo, scallions, lime juice, chili powder, and 1/2 tsp salt in small bowl.

Assemble the salad as follows: sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half the black eyed peas, half the corn, and half the tomato mixture. Top with half the sour cream mixture and half the cheese and repeat layers, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Add bacon to make this a healthier choice....hehehe!

 

 

 

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