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.

CORNBREAD SALAD

Steps:

• For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
• For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

CORNBREAD SALAD

Steps:

• When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
• Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
• In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
• When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.

CORNBREAD SALAD RECIPE

Steps:

• In 4 qt. glass mixing or salad bowl: Layer ½ cornbread, ½ bean mixture, 1 cup cheese, ½ bacon. Spread with all of ranch dressing. Repeat layers and garnish with more chopped green onions. "A generous man will himself be blessed, for he shares his food with the poor." Proverbs 22:9

EDNA'S CORNBREAD COURTESY OF FAITH HILL

Steps:

• Preheat oven to 500°
• Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
• In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
• Bake at 500° until it is deliciously golden brown.

PAULA DEEN'S CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and mix well.
• Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

AUNT EDNA'S CORNBREAD

Steps:

• 1. Combine bisquick, cornmeal, sugar in bowl
• 2. add eggs and milk
• 3. Mix until well-blended but don't overmix.
• 4. Add melted butter,mix gently and pour into greased 8x8 or 9x9 dish.
• 5. Bake 35-40 min or until inserted knife comes out dry.