Saturday, June 19, 2010

Cornbread Salad with French Dressing

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
Salad Ingredients:
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
French Dressing
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.
Salad Instructions:
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.

1 comment:

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