Tasty cornbread salad has lots of pinto beans
June 01, 2002
By Lynne Bigwood, Northarvest Home Economist, firstname.lastname@example.org
This is a recipe from the Internet site, Bed and Breakfast Inns Online, www.bbonline.com, Recipes and Cookbooks: Salads section.
The original recipe is Mississippi Cornbread Salad presented by Lake Guntersville Bed & Breakfast, Guntersville, Alabama.
We were at a dinner party and a guest who had tried it said it was a bean salad he would recommend. That seemed like a good excuse for me to try it and find out "what in the world a cornbread salad really is?"
The original recipe said the yield would be 8 10 servings and would fill a 3-quart trifle bowl. I made half of the recipe and filled a 2-quart bowl (8 cups) to the top. I used 1/3 of an 8 x 8 pan of refrigerated, leftover cornbread. Because the ranch dressing is made with mayonnaise and sour cream it is very thick and difficult to spread over the corn layer. The extra-thick mixture probably keeps it from soaking into the bread and other ingredients, but I used more than half the dressing by the time I got it spread over the vegetables. Any remaining dressing may be thinned with buttermilk and used on other salads. Use fat-free dairy products and mayonnaise as appropriate for your diet and familys preference.
A half-recipe served a party of eight and provided a couple days of leftovers for two. I did take their advice and made it in a clear glass bowl so that the layers would be visible. A clear rectangular glass pan would serve the same purpose. It was quite attractive, colorful and tasty.
No, we havent visited the B&B.