It is good to be back at my computer - thinking about the season past - the eleven months I blogged - telling all and giving you way over 100 recipes - and thinking about December and how it consumed me! There was nothing to give at the end of each day - and then I had to recover and get my heart wrapped around coming out here each night and sharing my love of cooking and my love of each of you! I have done a lot of cooking since I last shared a recipe with you! With help from many of my church friends, we managed to do the second annual Christmas Brunch and feed almost 400 people. Everything didn't go perfect, but I don't think anyone went away hungry! One thing for sure - we have some wonderfully created ladies at Shiloh and they decorated some of the most awesome tables -- no one sat at a shabby table! Belated I thank each of them!!!
One of the dishes I prepared for our Christmas dinner was Cornbread Salad. We went to Travis' Maintenance Group party and everyone was to bring a salad or dessert. Dana Wade brought a salad I heard about, but had never tried. It was delicious and she said it was Cornbread Salad. Now if you look up the recipe, you will see some with lots of bacon and beans of every variety - but what I didn't find was one similar to Dana's - full of healthy veggies and very colorful. So for my first recipe for 2011, here is my version of CORNBREAD SALAD!
CORNBREAD SALAD
Jon Carole Gilbreath
2 Boxes Jiffy Cornbread Mix
1 Small can chopped green chiles
2 ears Fresh corn, boiled until tender and sliced off of cobs
1 Small bunch fresh broccoli, chopped into small bites
½ Green bell pepper (chopped)
½ Red bell pepper (chopped)
½ Yellow bell pepper (chopped)
½ Red Onion, (chopped)
2 Cloves Garlic, pressed or minced
Salt and Pepper to taste
1 Cup Light Ranch Dressing
1 Small Carton Light Sour Cream
2 Tablespoons Light Mayo
1-1/2 Cups Shredded Cheese (either Cheddar or 4 Mexican Cheeses)
½ Teaspoon Cayenne pepper (divided)
Mix Corn bread mix as directed on box, or I add 1 tsp. baking soda and use buttermilk in the place of regular milk and add about ¼ tsp. cayenne pepper). Add the small can of Green Chiles and bake until done. When you take out of oven – Cut through the cornbread with a knife to let it dry out some and cool. Combine all of the veggies and add a little salt and pepper to them. When the cornbread has cooled, take and break it into bite size pieces or cut into ½ inch blocks. Add the veggies to the cornbread and top with all of the cheese except for about ¼ cup. Combine the Ranch Dressing, Sour Cream and Mayo, and ¼ tsp. cayenne pepper. Cover the cheese with the dressing and dress it up with the reserved ¼ cup cheese. Cover with plastic wrap and allow to chill for several hours or overnight. Toss well just before serving.
Note: You can just use Ranch Dressing (about 1-1/2 cups) but I like the combination of the Light Ranch, sour cream, light mayo and cayenne pepper. I hope you will try it and enjoy it!!!
I actually made this salad on Friday night for a friend to take to a church function on Saturday and she called all excited because it was the "hit of the event!" I am so glad!! Yes it is a little trouble and time consuming to make -- but what isn't - that is worth anything - like a fancy cake, a homemade gingerbread house, a dress, a marriage! It all takes time - but oh, the reward! I plan to serve this salad next week on February 2 at church with Barbequed Ground Hog -- actually it will be barbequed pulled pork sandwiches. Ha - my joke of the night!!
Just have to tell you - my house was beautiful at Christmas. I had some help doing it and even though she used my old stuff - it was amazing to see it turn out so awesome! I will try to post a picture of my mantle!
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