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Southern Cornbread Salad

6:06 PM, Sep 3, 2013   |    comments
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6 cornbread muffins, crumbled (*We use Cruze Farm buttermilk to make our cornbread, and stone ground corn)
16 ounces (1 can) of pinto beans
12 ounces of whole kernel corn (use fresh corn cut off the cob, if in season)
2 cups homemade spicy Cruze Farm buttermilk ranch dressing or 1 bottle of store-bought Spicy Ranch dressing
1 cup diced multicolored bell peppers
2 cups diced grilled chicken
2 medium tomatoes, seeded and diced
1 cup shredded cheddar cheese
2 green onions, sliced


Use a large salad bowl or trifle dish to layer this salad. It looks really pretty if the dish is clear.
For the bottom layer, start with crumbling 3 cornbread muffins. Next step is to top cornbread with pinto beans and then the whole kernel corn* on top of pinto bean layer. Next layer 1 cup of
spicy buttermilk ranch dressing. Then bell pepper layer, grilled chicken layer, tomatoes. Crumble last 3 cornbread muffins, remaining 1 cup of spicy buttermilk ranch dressing. Top with shredded cheddar cheese and sliced green onions.
Cover salad and refrigerate several hours or overnight. Perfect for summertime picnics and lunches!

Presented by: The Savory & Sweet Truck

Date: 9/3/2013

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