redsquirrel
Well-Known Member
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- Feb 13, 2008
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Good morning everyone.
Looks like Muzzaman and I will be in trainings today. Hopefully, his is more interesting than mine.
Reposting the cornbread salad recipe in case anyone is interested. I like it, and I'm a somewhat picky eater.
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Cornbread salad is easy to make, but takes time. There are some shortcuts you can do if you buy the veggies already cleaned and sliced in the vegetable / salad / deli department of the grocery store. You can also use store bought cornbread instead of baking a pan of it. I used the store bought mini loaves today that I bought at Sam's Club on Saturday. It took 4 mini loaves cut in 1/2 inch cubes for each of mine today so 8 total.
This recipe made 2 containers that are 8 X 4, but you can make it as small or large as you want by adjusting the amounts.
Cornbread Salad
Corn bread cut into 1 inch or 1/2 inch cubes enough to cover the bottom of your dish or container.
1 can pinto beans - drained, rinsed, patted dry
1 can corn - drained, patted dry
2 large bell peppers - seeded, diced
3 medium tomatoes - seeded, diced
1 sweet onion - diced small
2 cups grated cheddar cheese - optional ( I didn't use)
Ranch dressing
Layer the ingredients in the order given.
Spread the Ranch dressing completely over the top layer . If making the Hidden Valley Ranch or the store brand packet, use all the dressing that it makes.
Chill in the refrigerator for at least 2 hours.
Looks like Muzzaman and I will be in trainings today. Hopefully, his is more interesting than mine.
Reposting the cornbread salad recipe in case anyone is interested. I like it, and I'm a somewhat picky eater.
--------------------------------------------------------------------------------------------------------------------------------------------------
Cornbread salad is easy to make, but takes time. There are some shortcuts you can do if you buy the veggies already cleaned and sliced in the vegetable / salad / deli department of the grocery store. You can also use store bought cornbread instead of baking a pan of it. I used the store bought mini loaves today that I bought at Sam's Club on Saturday. It took 4 mini loaves cut in 1/2 inch cubes for each of mine today so 8 total.
This recipe made 2 containers that are 8 X 4, but you can make it as small or large as you want by adjusting the amounts.
Cornbread Salad
Corn bread cut into 1 inch or 1/2 inch cubes enough to cover the bottom of your dish or container.
1 can pinto beans - drained, rinsed, patted dry
1 can corn - drained, patted dry
2 large bell peppers - seeded, diced
3 medium tomatoes - seeded, diced
1 sweet onion - diced small
2 cups grated cheddar cheese - optional ( I didn't use)
Ranch dressing
Layer the ingredients in the order given.
Spread the Ranch dressing completely over the top layer . If making the Hidden Valley Ranch or the store brand packet, use all the dressing that it makes.
Chill in the refrigerator for at least 2 hours.