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Salads - Sour Cream Cornbread Salad

  • 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
  • Salad:
  • 1 large head Romaine lettuce, chopped
  • 3 cups crumbled cornbread
  • 4 medium tomatoes, chopped
  • 1 small green bell pepper, finely chopped
  • 1 medium-size sweet onion, finely chopped
  • 1 bottle sweet-and-spicy French dressing
  • 6 strips bacon, cooked and crumbled

Preheat oven to 450°. Spray a 10-inch cast-iron skillet with nonstick cooking spray. In a medium bowl, combine cornmeal mix, sugar, creamed 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, then crumble.
In a large salad bowl, layer lettuce, 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.
Submitted By: Teresa Vinson
Union City
Obion Farmers Co-op
Number of Servings: 0
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