Thursday, February 3, 2011

Corn Bread Salad

Cheers to a new favorite recipe at the Millersburg, Ohio Barn Inn - Corn Bread Salad, full of flavor, texture, and appeal.  Here, I have served it in Phyllo dough cups. These convenient individual servings will please any crowd and are hearty enough for big fans watching the "Big Game" or serve at any other special occasion.  The recipe is written for serving in a pan; however, for special appeal, simply serve it in Phyllo cups!

Read about this Barn Inn recipe featured at www/  I created a tray of  phyllo dough food cups and covered them with a "field" of finely chopped lettuce.  Garnish with spaghetti or cheese and embellish with football player figures.  I formed the goal posts with pretzels and chocolate.  Make this for your big event and you will have cheering fans calling for more.

Corn Bread Salad
1 pkg. Jiffy corn bread mix
1 pkg. Ranch dressing mix
1 c. sour cream
1 c. mayonnaise
1/2 green pepper, chopped
1/2 sweet red pepper, chopped
1/2 c. chopped onion
3 large tomatoes
1 can black beans or pinto beans, drained
1 c. whole kernel sweet corn
2 c. shredded cheddar cheese
1 jar bacon bits

Bake corn bread according to package instructions.  Cut into small squares.  Mix vegetables in bowl.  Mix mayonnaise, sour cream and Ranch dressing.  Add the dressing mixture to the vegetables.  Layer ingredients into a loaf pan as follows:  Half of the corn bread, half the vegetables, half the cheese, half the bacon, and half the dressing.  Repeat layers.

Submitted by Loretta Coblentz
February 3, 2011

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