Isn’t it hard to decide what to make for Thanksgiving? Of course you have to have all the traditional stuff, but I always struggle with the vegetables and what to have for the other 10 meals this weekend.
Erin had this at her supper club made up of all her sweet friends from Baylor. They all raved about it and said they couldn’t quit eating it. It is originally from Paula Deen.
Southern Cornbread Salad
1 batch cornbread, cut into 1 inch cubes, recipe follows (or use a boxed cornbread mix)
1 (14.5 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can niblet corn, drained
1 medium Vidalia (or sweet yellow) onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar cheese
1 (8 ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
1/2 cup vegetable oil
1 cup self-rising cornmeal
3/4 cup sef-rising flour
1 cup cream style corn
1 cup sour cream
1 cup grated sharp cheddar cheese
1/2 tsp. cayenne pepper
Preheat oven to 375 degrees.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium high heat. (If you don’t have an iron skillet just use a 9 inch round cake pan.) Pour batter in skillet and bake 30 minutes.