Sour Cream Cornbread Salad


Submitted By: Teresa Vinson

Ingredients

  • 11/4 cups self-rising buttermilk cornbread mix
  • 4 tablespoons sugar
  • 1 (15-ounce) can cream-style corn
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 1 large head Romaine lettuce, chopped
  • 4 medium tomatoes, chopped
  • 1 small green bell pepper, finely chopped
  • 1 medium-size sweet onion, finely chopped
  • 1 bottle of sweet and spicy French dressing
  • 6 strips bacon, cooked and crumbled

    • Instructions


    Preheat oven to 450ยบ. Spray a 10-inch cast iron skillet with nonstick cooking spray. In a medium bowl, combine cornmeal mix, sugar, corn, sour cream, oil, and eggs. Mix well. Pour mixture into skillet and bake for 30 minutes or until lightly browned. Remove from oven; cool completely. Crumble 3 cups for salad. In a large salad bowl, layer lettuce, crumbled cornbread, tomatoes, bell pepper, and onion. Cover and chill for 3 hours. Just before serving, pour dressing over salad, sprinkle bacon on top, and toss. Serve immediately.