Hello everyone! I haven't updated my lil cooking blog in a while, I know. But here is another recipe that I swear by! This is awesome, ya'll. However, I can't really take credit for it. This recipe is from Trisha Yearwood's cookbook. Cornbread Salad with French Dressing
6 cups torn romaine lettuce
2 cups crumbled Sour Cream Cornbread (recipe below)
4 medium tomatoes, chopped
1 medium sweet onion, finely chopped
French Dressing (recipe below)
6 slices bacon, cooked and crumbled
1/2 cup apple cider vinegar
1/2 cup water
1 cup sugar
1 teaspoon salt
1 Tablespoon paprika
1 Tablespoon grated onion
1 Tablespoon yellow mustard
1 cup vegetable oil
Put the vinegar, water, sugar, salt paprika, onion, mustard, and oil in a blender and process until well blended. Chill in the refrigerator.
Sour Cream Cornbread
1 1/2 cups self-rising buttermilk cornmeal mix
1 15 ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs
Preheat oven to 450. Spray a well seasoned 10-inch cast iron skillet with cooking spray. In a medium mixing bowl, coombine the cornmeal mix, creamed corn, sour cream and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
Layer the ingredients in a large salad bowl, beginning with the lettuce, then adding the cornbread, tomatoes, and onion. Let stand in the refrigerator for 3 hours. When ready to serve, pour the dressing over the salad and sprinkle the bacon on top.
NOTE: Be sure to have a large bowl for this salad. It looks so pretty in a clear bowl because you can see the different layers.