![]() ![]() Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir in the creamed corn, onion, red pepper and cheese. In a large bowl mix together the eggs, buttermilk and vegetable oil. Storage: Store covered in the fridge until ready to serve or up to 10 hours. In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda.If desired toss in a large bowl and season to taste with kosher salt and fresh ground black pepper.This salad is very forgiving as far as what layer goes where so don’t sweat it.Use your favorite homemade cornbread recipe in place of the Jiffy cornbread or try mine.It really is incredibly flavorful and it makes the salad that much better. If you have the time make homemade ranch dressing.Red, yellow, orange, or green bell pepper all work. Kidney beans or black beans can be substituted for the pinto beans.Add diced onion, diced tomato, and diced green. I grease the baking dish with vegetable shortening but butter will work too. Bake Jiffy mix in large baking pan as directed on box, cool, and crumble in a bowl.Make the cornbread up to 2 days in advance.Then layer with the shredded cheddar cheese, crisp bacon, and sliced green onions. Using a spatula or the smooth bottom of a large spoon spread the dressing mixture over the top. Top with the red bell pepper, pinto beans, corn kernels, onion, and tomatoes. Then place the pan on a wire rack and let it cool for a few minutes while you cut the vegetables.Ĭut the cornbread into 1 inch cubes and place it into the bottom of a trifle dish or clear bowl. Stir just until combined then spoon into a greased 8×8 inch square pan and bake in a preheated oven for about 20 minutes. Now in another medium bowl mix together the corn muffin mix, egg, milk and sour cream. Then cover with plastic wrap and put it in the fridge while you prepare the cornbread. Stir together the mayo, sour cream, and ranch seasoning packet in a medium bowl. If you are squeezed for time bake a batch of cornbread a day or two in advance. You can assemble this layered salad in a clear large bowl or even a clear rectangular baking dish. The colors on this salad really pop and make this salad just perfect for a party. This is a great dish for leftover cornbread. This side dish is ideal for potlucks, picnics, family reunions, and pool parties. Serve it layered in a trifle dish or tossed in a large bowl. It all comes together quickly and easily making it one of our favorite go to salads. If you prefer sweet cornbread, add some more sugar, brown sugar or honey and vanilla.Ĭornbread can be baked or made in a skillet on the stove top.Southern Cornbread Salad Recipe is a delicious combination of flavors from moist cornbread, bell peppers, pinto beans, corn, tomatoes, ranch dressing, sharp cheddar cheese, bacon crumbles, and green onions. In this way your cornbread or muffins will be less crumbly and gritty and not too dry.ĭepending on your preferences, you can add some grated cheddar cheese, creamed corn, jalapenos, chilies, pimiento, chopped onion or zucchini to the “Jiffy” Cornbread Mixture. Add 4 more tablespoons of oil or melted butter to the mix and let the better stand for about 20 minutes so that cornmeal absorbs moisture. If you are wondering how to make the cornbread extra moist, I’ll share few tips with you. You just need to add 1 egg and 1/3 cup of milk (buttermilk, Greek yogurt or sour cream) to the mixture. In this way you can make your cornbread, corn muffins, casserole, stuffing (dressing), pudding, quiche, waffles, pancakes of fritters in no time. Use this homemade mixture in any recipe that is calling for a box of Jiffy Corn Muffin Mix. You just mix yellow cornmeal with all-purpose flour, baking powder, sugar, salt and oil, put it in a glass jar and keep in refrigerator or store in zip-lock bags in your freezer. “Jiffy” Cornbread Mix is one of those things you can make from scratch so easily at home if you don’t have the store-boght box at hand.
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