Bread salads were typically
a way to use up day old breads and I imagine that each cook had her/his own
spin on the other ingredients that went into the mix.
When I interview Susan
Taylor last December for my monthly cooking column in the Abilene
Reflector-Chronicle, she offered up her own take on the salad. She uses black
beans (rather than pinto or red), mixes the beans and corn with the dressing and adds
a few jalapeños for a little kick.
Susan often takes
this salad to “carry-ins,” including funeral dinners. She also suggests using a
glass bowl to assemble the salad so everyone can admire the layers of this
pretty and very tasty salad. Here’s her recipe as it appeared in my column:
Susan’s Cornbread Salad
1 (6 oz.) pkg. cornbread mix (I used an 8.5 oz. box of Jiffy
corn muffin mix*)
1 regular (1 oz.) pkg. dry ranch dressing mix or 3 Tbsp. of bulk mix
1 (8 oz.) carton sour cream
1 cup mayonnaise
1 tablespoon jarred jalapeño peppers,
which are already diced
1 (14.5 oz.) can black beans, drained (or substitute pinto beans)
1 (15 oz.) can whole kernel corn, drained
1 cup sliced green onions
1 cup chopped green pepper
2 large tomatoes, chopped (cherry or grape tomatoes work
well, too)
1 lb. bacon, cooked & crumbled
10 oz. of shredded sharp Cheddar cheese
1. Prepare cornbread as directed on package; cool.
2. Combine salad dressing mix, sour cream,
mayonnaise and jalapeños.
3. Add the beans, corn,
green onions, and green pepper to the dressing; mix thoroughly.
4. Crumble half of the
cornbread into a large bowl. Top with half of dressing mixture, and then layer
tomatoes, bacon, and cheese. Repeat layers.
5.
Cover and
refrigerate for two hours before serving. Keeps well.
*7 Reasons This Muffin Mix Can Save America — After reading this article, I went to the
store and brought Jiffy cornbread mixes!
Recipe without photos . . .
Susan’s Cornbread Salad
1 (6 oz.) pkg. cornbread mix (I used an 8.5 oz. box of Jiffy
corn muffin mix*)
1 regular (1 oz.) pkg. dry ranch dressing mix or 3 Tbsp. of bulk mix
1 (8 oz.) carton sour cream
1 cup mayonnaise
1 tablespoon jarred jalapeño peppers,
which are already diced
1 (14.5 oz.) can black beans, drained (or substitute pinto beans)
1 (15 oz.) can whole kernel corn, drained
1 cup sliced green onions
1 cup chopped green pepper
2 large tomatoes, chopped (cherry or grape tomatoes work
well, too)
1 lb. bacon, cooked & crumbled
10 oz. of shredded sharp Cheddar cheese
1. Prepare cornbread as directed on package; cool.
2. Combine salad dressing mix, sour cream, mayonnaise
and jalapeños.
3. Add the beans, corn,
green onions, and green pepper to the dressing; mix thoroughly.
4. Crumble half of the
cornbread into a large bowl. Top with half of dressing mixture, and then layer
tomatoes, bacon, and cheese. Repeat layers.
5. Cover and
refrigerate for two hours before serving. Keeps well.
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