This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mississippi Cornbread Salad
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- #68826
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
1 package (8.5 ounce size) cornbread muffin mix
1 envelope (1 ounce size) Ranch-style salad dressing mix
1 container (8 ounce size) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cans (16 ounce size) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans (15.25 ounce size) whole kernel corn, drained
directions
Prepare cornbread muffin mix according to package directions; cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss.
Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.
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nutrition data
677 calories, 32 grams fat, 77 grams carbohydrates, 26 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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reviews & comments
July 15, 2013
A good salad that everyone should try. Instead of the dressing mix and sour cream I just used an 8 ounce container of ranch dip.
June 6, 2012
a friend made this cornbread salad and it was enjoyed by all. very delicious, refreshing and different!!!
November 15, 2008
This was wonderful had several comments. Everyone wanted the recipe.
May 26, 2008
I had this (or a version) at a potluck recently and said WOW!, I gotta make it for my potluck Monday. I made some substitutes to lower the fat mainly: only one can of beans; a yellow pepper rather than green & red; a 1/2 bottle of Ranch dressing Lite + about 1 cup plain lowfat yogurt; 2% shredded cheddar cheese; cut most of the fat from the bacon; and only used 2 tomatoes (I forgot the 3rd). I also sprinkled sliced black olived on top (wish I'd thought to put them all through). Plus, since I didn't do it yesterday, I mixed it up with my fingers so that all would get moisture as it wouldn't have enough time to marinate. Other thoughts could be to make the cornbread with pepper jack cheese and throw a little salsa into the dressing! SO I THINK NEXT TIME I WILL CALL THIS A SOUTHWEST CORNBREAD SALAD, OLE'!
September 4, 2007
California transplant who never heard of cornbread salad. Tried it and loved it. This receipe had everything I loved about the one I had tried. Tast even better the second day. All my Tennessee friends loved it too !