Southern Cornbread Salad

Jiffy Corn"y" Cornbread

2 boxes Jiffy corn muffin mix

1 cup sour cream

3 eggs, beaten

1/2 cup melted butter or margarine

1 teaspoon salt.

16 oz. can creamed corn (or if you can find FROZEN creamed corn, it's even better)

1 cup grated sharp Cheddar, optional

1/2 teaspoon cayenne pepper, optional

Salad

1 cup frozen Corn, thawed and drained

1 15-ounce cans black-eyed peas, drained and rinsed

Note: you can use pinto or kidney beans instead of black-eyed peas

1 Vidalia onion, finely chopped

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

5 Roma Tomatoes, chopped

1# Bacon, fried and crumbled

2 cups grated sharp Cheddar

Choose Either Dressing #1 or Dressing #2

#1 - my Favorite

2 cups Hellmann’s Mayonnaise

1/2 cup Sweet Pickle Juice

#2

1 1oz package ranch dressing mix

1 1/2 cups sour cream

1 1/2 cups Hellmann's Mayonnaise

Instructions

(10-12 servings)

Mix the Salad ingredients together and refrigerate until needed.  Preheat oven to 375°.  Mix all ingredients together and pour into greased 9x13 baking dish. Bake at 375° for 35 minutes or until

lightly brown. Allow Cornbread to cool and then cut into 1" squares.

USING A GLASS TRIFLE BOWL, ASSEMBLE IN THE Following Layers. DO NOT OVERFILL, LEAVE SPACE TO TOSS THE SALAD

Place half of the cornbread cubes in the bottom of a large glass trifle bowl. Then, top with half of the black-eyed peas, red bell pepper, corn, green bell pepper, onion, tomatoes, dressing, cheddar cheese

and repeat for a second layer. Top with crumbled bacon. Cover, and refrigerate for at least 3 hours.

Toss just before serving. Yield: 8-10 servings

Suggestion: This recipe would work well layered in 2 12"x9" glass baking dish, for ease of serving at a Pot Luck Dinner.