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Kyndal’s Cornbread Salad
Kathy’s Southern Kitchen
1 Box Jiffy Cornbread Mix
16 oz Container of Sour Cream
1 ½ Cups of Mayonnaise
1 Cup of Cherry Tomatoes (cut in halves)
½ Cup Diced Bell Pepper (any color)
8 Slices of Cooked Bacon (crumbled)
1 ½ Cups of Cubed or Diced Ham
1 ½ Cup of Frozen Petite Peas (thawed completely)
1 ½ Cup of Frozen Corn (thawed completely)
2 Cups (or more if desired) of Mexican Style Shredded Cheese
*1 Tbsp of Chopped Chives (Optional)
Cook the Jiffy Cornbread according to package directions. Allow to cool completely. Break intocrumbles. Set aside.
Mix together Sour Cream , Mayonnaise and Chives. Set aside. This is the heart of the dish, soyou don’t want to skimp. Add more if you think you need it. The ratio of Sour Cream and
Mayonnaise can be adjusted to suit your taste.
In a large bowl add tomatoes, bell pepper, bacon, ham, peas and corn. Stir together until well
mixed and all the ingredients are distributed evenly.
In a trifle dish or casserole dish add a thin layer of Sour Cream mixture to the bottom. Then add a layer of cornbread, then a layer of veggie mixture, then a layer of sour cream mixture
smoothing it out to the edges and top with cheese. Then, starting with the cornbread, do a repeat of layers until everything has been used up, ending with the cheese.
Garnish with fresh chives