HEAVENLY CHIPOTLE YAM BISCUIT BITES1 ½ c. flour4 t. baking powder½ t. salt¼ c. butter,…
Layered Cornbread Salad
| Layered Cornbread Salad | Print |
Recipe By: Alice Morrow
Layered Cornbread Salad
Ingredients
- 4 Creole tomatoes, chopped
- 1 green bell pepper, chopped
- ¼ c. chopped fresh cilantro or parsley
- Salt, black pepper
- 1 c. Greek yogurt or sour cream
- ¼ c. Miracle Whip or mayo
- 3 green onions, minced
- Juice of 1 lime
- ½ t. chili powder
- 2 c. crumbled cornbread (I used boxed Jiffy Cornbread)
- 2 (15- oz.) can black-eyed peas, drained and rinsed
- 1 c. frozen corn, thawed or fresh corn removed from cob
- 1 c. shredded Mexican blend cheese
Instructions
- Toss tomatoes, bell pepper, cilantro salt and pepper in a bowl.
- Whisk the yogurt, mayo, green onions, lime juice, chili powder, more salt and pepper in another bowl.
- Cook cornbread according to box directions or use your own recipe.
- To assemble salad: Sprinkle half of cornbread in glass bowl or trifle dish.
- Top with half of the tomato mixture; then half of the yogurt mixture and then some cheese.
- Repeat layers with remaining ingredients, ending with cheese.
- Cover with plastic and refrigerate for 2 hours or overnight.
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