Aunt Lou Ednas Cornbread Salad Food

CORNBREAD SALAD

Steps:

• Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
• Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

SOUTHERN CORNBREAD SALAD

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

SOUTHERN CORNBREAD SALAD

Steps:

• In the bottom of a large glass bowl, place cornbread cubes.
• Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
• Spread ranch dressing evenly over cheese.
• Cover, and refrigerate for at least 2 hours.
• Garnish with fresh parsley, if desired.

AUNT LOU EDNA'S CORNBREAD SALAD RECIPE

Steps:

• Prepare cornbread mix according to package directions. Cook and set aside to cool. Stir together the ranch dressing mix, sour cream and mayonnaise until well blended. Set aside. Combine tomatoes and next 3 ingredients. Gently toss. Crumble half of the cornbread into a 3-qt. trifle bowl or a large salad bowl. Top with half of each: Beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat the layers. Cover and chill for about 3 hours.