Cook the Book: Carolyn McLemore's Cornbread Salad

Name: Cook the Book: Carolyn McLemore's Cornbread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 710 milliliters buttermilk; 425 grams can corn, drained; 113 grams can chopped jalapeño peppers; 907 grams cans each) pinto beans, drained and rinsed; 454 grams bacon, cooked until crisp and crumbled; 2 larges eggs; 118 milliliters chopped green bell pepper; 1 teaspoon kosher salt, finely ground; 237 milliliters mayonnaise; 28 grams package ranch-style salad dressing mix; 118 milliliters chopped scallions; 710 milliliters shredded cheddar cheese; 227 grams container sour cream; 3 larges tomatoes, chopped; 1 Tbsp vegetable oil; 473 milliliters yellow cornmeal

Cook the Book: Carolyn McLemore's Cornbread Salad might be just the Southern recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 1401 calories, 45g of protein, and 97g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It works well as a pretty expensive side dish. A mixture of cornmeal, bell pepper, baking soda, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Make the cornbread: Preheat the oven to 450°F. Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil; place skillet in oven to heat.

Ingredients you will need

Vegetable Oil

Cornbread

Equipment you will use

Frying Pan

Oven

Whisk the eggs and buttermilk together in a large bowl.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

Bowl

Add the cornmeal, baking soda, baking powder, salt, and jalapeños while stirring briskly.

Ingredients you will need

Baking Soda

Cornmeal

Salt

Pour the batter into the hot skillet.

Equipment you will use

Frying Pan

Bake for 15 minutes or until lightly browned. Cool on a rack; crumble into a bowl.

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Oven

Bowl

Combine the dressing mix, sour cream, and mayonnaise in a small bowl; set aside.

Ingredients you will need

Salad Dressing Mix

Mayonnaise

Sour Cream

Equipment you will use

Bowl

Combine the tomatoes, bell pepper, and scallions in another bowl.

Ingredients you will need

Bell Pepper

Green Onions

Tomato

Equipment you will use

Bowl

Place half the crumbled cornbread in the bottom of a large serving bowl. Spoon on half the pinto beans; top with half the tomato mixture, half the cheese, half the corn, and half the bacon.

Ingredients you will need

Pinto Beans

Cornbread

Cheese

Tomato

Bacon

Corn

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Bowl

Spread on half of the dressing. Repeat the layers, ending with the dressing. Cover with plastic wrap and chill for at least 2 hours before serving.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoon

baking soda 710milliliters

buttermilk 425grams

can corn, drained 113grams

can chopped jalapeño peppers 907grams

cans each) pinto beans, drained and rinsed 454grams

bacon, cooked until crisp and crumbled 2larges

eggs 118milliliters

chopped green bell pepper 1teaspoon

kosher salt, finely ground 237milliliters

mayonnaise 28grams

package ranch-style salad dressing mix 118milliliters

chopped scallions 710milliliters

shredded cheddar cheese 227grams

container sour cream 3larges

tomatoes, chopped 1Tbsp

vegetable oil 473milliliters

yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Selbach Oster Mosel Riesling Kabinett with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.