Salads and Dressings
Cornbread Salad #1
Shared with me years ago by source unknown and includes my changes
2 T. Ranch-style Dressing Mix
8 oz. sour cream
1 c. mayonnaise
1 (9 inch) pan Mexican or plain cornbread, baked and crumbled
2 (16 oz) cans pinto beans, drained
3 lg tomatoes, chopped (or one 14 oz. can, drained)
½ c. green onions, chopped (may use red onions)
2 c. cheddar cheese, shredded
1 c. cooked bacon, crumbled
1 can whole kernel corn, drained
Combine dressing mix, sour cream, mayonnaise. Set aside. Place half cornbread in bottom of large serving bowl. Top with half amounts of each: beans, tomatoes, onions, cheese, bacon, corn and dressing. Repeat all layers, ending with dressing. Cover, chill at least two hours before serving. Garnish with additional cheese, bacon, tomato wedges.
Notes: This is a great recipe to use leftover cornbread and is very adaptable for a large family or guests. We also enjoy it the next day.
Cornbread Salad #2
This was shared in the 1980s by a wonderful cook and dear lady, Gloria Watson Grogan.
1 pkg white cornbread mix 3 tomatoes, chopped
1 pkg Mexican cornbread mix 1 c. green onions, chopped
1 c. bell peppers, chopped 1 c. cheddar cheese, shredded
1 c. celery, chopped 2 c. Hellman’s mayonnaise
1 can whole kernel corn, drained 3 boiled eggs, chopped
Mix bread batters together and bake according to package directions; cool. In large bowl, crumble bread into nickel- or dime-sized pieces. Add other ingredients with bread and lightly mix. Season with salt and pepper, if desired.
Notes: Each of these Cornbread Salad recipes have been included because they are so different but tasty in their own rites. I have used both through the years.