Southern Cornbread Salad

Southern Cornbread Salad

Cornbread cut into cubes and crumbled

1 can black beans drained

1 can whole kernel corn drained

1 medium onion, diced

2 large tomatoes, chopped

2 cups grated sharp cheddar cheese

1 bottle ranch dressing

Fresh parsley, chopped 

Put cornbread in large bowl or square pyrex dish. Layer half of the beans, corn, onion and tomatoes. Spread half of the dressing on top then layer with cheese. Make another layer and then top with cheese. Cover and refrigerate for 2 hours. Garnish with fresh parsley.

(Recipe courtesy of Dot Moore)

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Mexicorn Dip

Mexicorn Dipthis dip is a refreshing snack or appetizer that can be made a day before an event.

  • 2 cups mayonnaise
  • 2 cups sour cream
  • 2 cans Rotel tomatoes drained
  • 2 cans mexicorn drained
  • 2 cups grated sharp cheddar cheese or Mexican blend cheese

Combine mayonnaise and sour cream and mix well; add drained cans of Rotel and corn and mix well. Cover and chill. Best if made day before, serve with corn chips.

(Recipe courtesy of Dot Moore)