One of my favorite recipes for lunch is Cornbread Salad. It isn’t the most photogenic of recipes but once you taste it you won’t care what it looks like. I guess you could call it a Beauty and the Beast Salad.
Like Belle, I tried to dress it up with a rose.
But ultimately it really gets down to the taste and not the outward appearances.
“They” say that eating is a visual experience as well as a gustatory one. I think this jumble of a salad would beg to differ.
Notice the green onions only on one end because I don’t like raw onions. I also left out the green peppers because I’m not a fan of those either. Feel free to adjust this salad to suit you! I did.
And for a total change, you can make this into a spicy dish by substituting the regular cornbread, corn, and cheese for their spicy/Mexican counterparts. Dash on some additional red pepper and you will have a spicy salad fit for a beast.
1 8-ounce package cornbread mix
1 16-ounce can beans, drained (black, pinto, navy, cannellini – you choose), drained
1 16-ounce can whole kernel corn, drained
1 cup sour cream
1 cup mayonnaise
1 package dry ranch dressing/dip mix (3 tablespoons dry)
6 slices bacon, cooked and crumbled (or omit for vegetarian) (or more for bacon lovers)
1 large tomato, diced
1 bunch green onions, diced
1 green pepper, diced
4 ounces shredded cheddar cheese (about 1 cup)
Bake cornbread according to package directions. Allow to cool. Crumble 1/2 of cornbread in bottom of rectangular dish. Layer beans, and corn on top. Mix sour cream, mayonnaise, and ranch, spread over corn and beans. Top with tomatoes, onion, green pepper, and 1/2 of bacon. Place the remaining 1/2 of cornbread on top. Sprinkle with cheese and remaining bacon.