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