Cornbread Salad

The first time I had ever heard of cornbread salad was when I went to my long time friend Barb’s house for her annual Brunch and Ornament Exchange. Barb always has the most fabulous food. You look at her table loaded down with all sorts of delectable treats and you just want to take the serving spoon and take a big bite out of everything.  A couple of years ago, I spied a different looking salad. Hesitantly, I asked what it was and was told…Cornbread Salad. I put a small scoop on my plate, made my way through the crowd….she has BIG parties….and tasted this strange looking concoction. I was in love after the first bite.

Today, one of our teachers at my school had his annual, “Beginning of School BBQ” for his students. I was lucking enough to be invited and decided to make this salad to share with fellow teachers and his students. They too, looked hesitantly as the salad….I was the first brave soul to take a scoop, (well, I was the first in line haha) after telling them what it was….they took a small bite….and as with me, it was love at first bite. I hope it will be with you too.

Enjoy!

Becky

Cornbread Salad

1  8 1/2 ounce Box Jiffy mix (you can use another brand but I like the sweetness in this mix)

1 (1 ounce) package of dry ranch style dressing mix

1 cup sour cream

1 cup mayonnaise

1/2 cup chopped sweet red peppers

1/2 cup chopped sweet orange peppers

1/2 cup chopped onion

3 large tomatoes (I took the pulp and seeds out)

1  (16 ounce) pinto beans drained and rinse ( I have also used black beans and or kidney beans)

2 cups frozen sweet corn

2 cups grated cheddar cheese (I usually need a little more cause…well…I like cheese haha)

10 slices bacons that has been cooked till crispy and crumbled.

Directions:

Bake the corn bread mix according to the package. Cool. Stir together the dry ranch dressing, mayonnaise and sour cream.  Dice the tomatoes, onions, red and orange peppers. In a large bowl combine the  peppers, tomatoes, onions, rinse and drained pinto beans and corn.  In a large glass bowl, (because you can see the pretty layers) start layering the salad. Layer half the cornbread on the bottom. Top with half the veggie mixture. On top of the the veggies, put half the cheese. On top of the cheese put half of the bacon. Now dollop half the dressing on top of the bacon. Repeat all the layers again. I always save a little (or use a little more bacon and cheese and cornbread) to garnish on top.

Can you see the layers? The one I made in this picture, I left all the vegetables and beans separated and layered them individually in the salad. Taste the same but just adds more layers.

Anyway you decided to make it, it will be a fabulous addition to your meal.

Tomatoes and Fresh Mozzarella Salad

The weather in Missouri has been so hot this summer! I am sad, but relieved, that I did not plant any tomato plants. Today, a good friend of mine, Carol, brought in fresh tomatoes from her garden to share at school.  Due to the weather, the tomatoes did not get very big. But, what they lacked in size, the made up in flavor. I came home from work and made this super easy salad to go with our dinner.

First, wash all tomatoes and slice each one in two or three slices.

I bought a 8 ounce container of fresh mozzarella just because it was cheaper than the fresh mozzarella balls. If  you prefer to use mozzarella balls and just cut them in half, no problem : ). I only used 4 ounces of the cheese.  I slice and cubed the mozzarella into bite size pieces and added them to the sliced tomatoes.

Next, I salted and peppered the salad to taste and squeezed in about 2 tablespoons organic basil I had in a tube. I would have used fresh, but I already had the fresh basil that you can buy in a tube….and well….I love to cook but I also like to use what I have in the fridge. Call me frugal….crazy….but I can tell you it still tasted delicious. If you have fresh basil, gently chopped 8 leaves of basil and add to the tomatoes and mozzarella.

Lastly, drizzle 2 tablespoons of olive oil over the salad.

Stir all the ingredients together and refrigerate until you are ready to serve.

The great thing about this recipe, is that you can add more cheese, less cheese, more basil, less basil….just drive your taste buds crazy!

So easy….so good!

Becky

Here is the complete recipe:

Tomatoes and Fresh Mozzarella Salad

2 heaping cups sliced ripe tomatoes

4 ounces fresh mozzarella cubed

salt and pepper to taste

2 tablespoons olive oil

2 tablespoons of basil that comes in tube or 8 fresh basil leaves

feel free to add 2 or three slices of thinly sliced sweet onion to this recipe to add flavor and crunch.

Stir together and serve immediately or refrigerate until ready to serve.