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Layered Southern Cornbread Salad Recipe

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This recipe for Layered Southern Cornbread Salad is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ears corn, shucked OR see Tip below
1/2 (18 oz) pkg traditional bakery cornbread
2 (15.5 oz) cans low-sodium pinto beans, drained and rinsed
3 large tomatoes, seeded and chopped
1 c finely chopped red onion
2 c finely chopped red bell pepper
1 1/2 c shredded reduced-fat cheddar cheese
1 c buttermilk ranch dressing
Directions:
Directions:
Wrap the corn in damp paper towels and place on a microwave-safe plate. Microwave
corn 3 min., until tender. Let cool, then cut kernels off cobs. In a large trifle bowl or
31/2 to 4 qt glass bowl, crumble the cornbread. Add half each of the beans, tomatoes, onion, bell pepper, corn, and cheese in layers, keeping layers even. Drizzle half the
dressing on top and spread into an even layer using the back of a spoon. Reserve about 1/4 cup each of beans, vegetables, and cheese for topping, if desired. Repeat layers with remaining ingredients. Top with reserved ingredients. Top with reserved ingredients, if using. Cover with plastic wrap and refrigerate at least 2 hours or until
ready to serve.
Tip: You can use 2-1/2 cups canned or (thawed) frozen corn for fresh corn.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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