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

Directions:

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

Ingredients:

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.

Family Recipes

Today, I am posting a couple of recipes that everyone has heard of. These are our families versions of the recipes. Some of you may have heard of this dish, and some of you may have not. Hope you enjoy!

Poppyseed Chicken

This is my Nanny's recipe and she made it a lot. It is a GREAT family favorite! SOO GOOD! Poppyseed Chicken:

Serves 6-8

Ingredients:

6 chicken breasts, cooked and cut into pieces

1 cup sour cream

1 1/2 Tablespoons lemon juice

1 can cream of chicken soup

1-2 sleeves Ritz crackers, crushed

1 stick butter

Poppyseed

Directions:

Mix together sour cream, lemon juice, and cream of chicken soup. Add chicken pieces and stir in. Put in 9x13 casserole dish. Melt butter in pan or in microwave. Add cracker crumbs and stir well. Sprinkle cracker crumbs over chicken mixture. Sprinkle as much poppyseed as you want over the top of the dish. Bake at 325 degrees for 30 minutes.

Creamed Corn

Mama taught me how to make this. It is sooo easy!

Ingredients:

2 cans corn

8 ounces cream cheese

1/2 stick butter

salt, pepper to taste

Directions:

Cook corn on stovetop as directed on package. Turn stove temperature on low and let cream cheese and butter slowly melt over corn. Stir well while cooking. Add salt and pepper, then serve! Simple and good!