Tuesday, July 23, 2013

Summer Salads: Kelly Bristow



Mississippi Cornbread Salad

1 (8 oz.) container of sour cream
1 (8½ oz.) box of Jiffy cornbread mix
1 (1 oz.) envelope of Hidden Valley Buttermilk Ranch mix
1 cup mayonnaise
1 ½ large tomatoes, chopped
¼ cup chopped red bell pepper
½ cup chopped yellow pepper
¾ cup chopped green onions
1 (16 oz.) can Ranch Style Beans, drained
1 (15¼ oz.) can whole kernel corn, drained. Save the water.
2 cups (8 oz.) cheddar cheese, grated
10 bacon strips, cooked and crumbled

Prepare cornbread mix according to package directions; cool. Stir together salad dressing, sour cream, and mayonnaise until blended; set aside. Rinse the beans with the water from the corn and let drain. Combine tomatoes and next 3 ingredients; gently toss.

Crumble 1/3 the cornbread into a 2 quart trifle bowl or salad bowl. Top with half the ingredients in this order: beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Top with the remaining cornbread. Cover and chill 3 hours.

Makes 6-8 servings (if served as a meal)

Magical Meal Suggestion

The magic of Mississippi Cornbread Salad lies in its versatility, its ability to be either a main or side dish. If you choose to serve it as the main dish, pair it with a crunchier side: carrot sticks or a spinach or lettuce salad with a lite vinaigrette dressing. If you serve it as a side, couple it with grilled or baked chicken.

Continue the enchantment by serving this salad with iced tea or lemonade. Want a little more sparkle, serve Mississippi Cornbread Salad with Mike’s Hard Lemonade or a white wine.




   

2 comments:

  1. Thanks, Kelly - some good stuff there. I'll take mine with Hard Lemondade please!

    ReplyDelete
    Replies
    1. Oh my gracious, Shel. It is so good. My mouth is watering just thinking about it.

      Delete