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Thursday, December 8, 2011

Cornbread Salad


1 package Jiffy cornbread mix

1 cup cream style corn

½ cup sour cream

½ cup grated sharp cheddar cheese

½ teaspoon cayenne pepper

1 can kidney beans, rinsed and drained

1 can corn, drained

1 sweet onion, finely chopped

3 large tomatoes, chopped

1 green pepper, finely chopped

2 cups shredded cheddar cheese

1 pint sour cream

1 package ranch dressing mix

Chopped parsley leaves for garnish

Preheat oven to 375F. Combine cornbread mix, cream corn, ½ cup sour cream, sharp cheddar, and cayenne pepper. Bake in an ungreased 8x8 pan for 30 minutes or golden brown. Cool cornbread then cut into 1 inch cubes. Put cubed cornbread into a large glass bowl. Layer beans, corn, onion, pepper, tomatoes, and cheese. Mix sour cream and ranch dressing mix. Spread dressing evenly over cheese. Refrigerate at least 2 hours. Garnish with parsley before serving.

4 comments:

  1. Yum, this looks delicious! Do you know how many people it serves?

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    1. As a side dish, I would guess it to serve about 20-25. As delicious as it is, I still usually have leftovers :)

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  2. Always a hit at church pot-luck! Thanks for the recipe.

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    1. Awe thanks Dorthy! I'm still not sure how my blog got on Pinterest, but I'm always surprised when people find it. I'm glad you like the salad!

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