Friday, August 27, 2010

Cornbread Salad

I found this out of a magazine a few years ago, and thought I would try it because it looked unique. Ever since, its been a regular at our house. We love it.If you layer the ingredients in a glass bowl, it shows off all the pretty colors too. -Christine

Cornbread Salad

Half of a pan of cornbread, crumbled (see recipe below)
6 green onions, chopped
1 can corn, drained
1 can pinto beans, drained
3/4 c. mayo
3/4 c. sour cream
2 tomatoes, chopped
1/2 c. shredded cheese.
1 pound of taco seasoned ground beef, cooked (optional)

Sprinkle the crumbled cornbread on bottom of serving bowl. Layer with onions, corn, and beans. In a small bowl, combine mayo, sour cream. Spread over veggies. Sprinkle with cheese and tomatoes. Serve   chilled or warmed through (depending on your taste!)

Moist Cornbread

1/2 cup melted butter
1 cup sugar
4 eggs
2 1/2 cups of buttermilk
1/2 tsp. baking soda
2 tsp baking power
1 cup cornmeal
3 cups flour
1 tsp salt

Preheat oven to 350 degrees. Spray a 9x13 baking dish (glass works best). Beat butter and sugar in large mixing bowl. Beat in the eggs. Stir in the buttermilk. In a separate bowl, combine all the dry ingredients. Stir the dry ingredients in with the butter/sugar mixture. Pour in baking dish and bake for 15 minutes.

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