Brenda Gantt Cornbread Salad Recipe
Are you looking for a delicious, easy-to-make recipe that is sure to impress your family and friends
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Course: Dinner
Cuisine: American
Keyword: brenda gantt cornbread salad recipe
Servings: 3
Calories: 250kcal
Mixing bowl
Baking dish
spatula, etc.
- 1 wholesome egg ensuring the perfect binding for your cornbread creation
- 1/4 cup of White Lily Self-Rising Buttermilk White Cornmeal Mix chosen for its exceptional texture
- A dash of sweetness with 1/4 scoop of carefully measured sugar
- 1/2 cup of velvety buttermilk a key ingredient for a moist and tender consistency
- 1 cup of hand-grated cheese ensuring the richness of good-quality flavors
- 1/2 can of sweet corn meticulously drained for crispness
- 1/4 bell pepper precisely diced to add a burst of color
- 1-2 tomatoes diced for a juicy and vibrant contribution
- 1-2 green onions thinly sliced to impart a mild oniony essence
- 1/2 cup of buttermilk harmonizing the flavors with a hint of tang
- 1/2 pack of ranch dressing mix chosen for its delectable herby notes
- 3/4 cup of creamy mayonnaise lending a luscious texture to the salad
- 6 ounces of bacon expertly cooked and crumbled, adding a savory crunch to your salad masterpiece
- 1/2 can of pinto beans thoughtfully drained and rinsed for purity
Preheat your oven to 375°F (190°C). Grease a baking pan.
In a mixing bowl, whisk the egg until well-beaten.
Add the White Lily Self-Rising Buttermilk White Cornmeal Mix and sugar to the beaten egg.
Gradually pour in the velvety buttermilk, stirring continuously to form a smooth batter.
Pour the batter into the greased baking pan.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool before slicing into delightful squares.
Serve the Cornbread Delight warm and enjoy the moist and tender goodness
In a bowl, whisk together the buttermilk, ranch dressing mix, and creamy mayonnaise until well combined.
In a large salad bowl, combine the hand-grated cheese, drained sweet corn, diced bell pepper, diced tomatoes, sliced green onions, crumbled bacon, and drained and rinsed pinto beans.
Pour the prepared dressing over the salad ingredients.
Gently toss the salad until all ingredients are evenly coated with the dressing.
Refrigerate the Harvest-Inspired Salad Extravaganza for at least 1 hour to allow the flavors to meld.
Serve chilled and savor the delightful combination of flavors and textures.
- For a heartier salad, add cooked chicken or turkey.
- To keep the salad fresh, store in an airtight container in the refrigerator for up to 3 days.
- Add a kick of flavor by using a flavored salad dressing, such as ranch with bacon or blue cheese.
- Use frozen vegetables for an even easier preparation.
- Substitute croutons for the cornbread for a crunchy twist.
Calories: 250kcal