I put this as a comment on my friend’s site, but then thought I’d share it on here, too, because of the yummi-ness factor—I always enjoy it when ya’ll share different recipes… Recently, my Nana made this from Taste of Home Magazine. It didn’t sound very appetizing, but when it came together, my whole family enjoyed the variety of flavors in one dish… It’s a keeper! It’s also a pretty colorful because of the layered-ness factor…
Corn Bread Layered Salad
1 pkg (8 ½ oz) corn bread muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can whole kernel corn (15 1/4 oz), drained
1 can (15 oz) pinto beans rinsed and drained
¾ cups mayonnaise
¾ cup sour cream
2 medium tomatoes, seeded and chopped
½ cup shredded cheddar cheese
Prepare and bake corn bread accoding to pkg directions. Cool on a wire rack. Crumble corn bread in a 2 qt. glass serving bowl. Layer with onions, green pepper, corn and beans. In a small bowl, combine mayonnaise and sour cream; spread over the vegetables Sprinkle with tomatoes and cheese. Refrigerate until serving.
Note from maren: This weekend, I made this just for Michael and me. I didn’t have all the ingredients, but used the recipe as a springboard. I put the beans (also added a can of black beans), frozen corn (which thawed by the time we ate it), cheese, red onions, a little bit of cumin seed (a personal favorite), a few various spices, then tossed it with the corn bread (I left out the sour cream/mayonnaise combo). If you like corn bread…it’s just something different and good! Hope you like!
Real post to follow later today…
