Cornbread Salad

Name: Cornbread Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Southern
Ingredients: 850 grams black-eyed peas, drained and rinsed; 0 teaspoons chili powder; 473 milliliters crumbled cornbread; 59 milliliters chopped fresh cilantro; 237 milliliters frozen corn, thawed; 1 green bell pepper, chopped; 1 Juice lime; 6 servings Kosher salt; 59 milliliters mayonnaise; 4 plum tomatoes, chopped; 2 scallions, minced; 237 milliliters shredded cheddar or Mexican-blend cheese; 237 milliliters sour cream

The recipe Cornbread Salad could satisfy your Southern craving in roughly 20 minutes. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 475 calories, 19g of protein, and 23g of fat each. If you have cilantro, mexican-blend cheese, kosher salt, and a few other ingredients on hand, you can make it.

Instructions

Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl.

Ingredients you will need

Bell Pepper

Cilantro

Tomato

Salt

Equipment you will use

Bowl

Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.

Ingredients you will need

Chili Powder

Lime Juice

Mayonnaise

Sour Cream

Green Onions

Salt

Equipment you will use

Whisk

Bowl

Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Ingredients you will need

Sour Cream

Cornbread

Cheese

Pepper

Tomato

Corn

Peas

Wrap

Equipment you will use

Plastic Wrap

Bowl

Photograph by Con Poulos

Equipment

Bowl

Whisk

Plastic Wrap

Ingredients

Servings:

850grams

black-eyed peas, drained and rinsed 0teaspoons

chili powder 473milliliters

crumbled cornbread 59milliliters

chopped fresh cilantro 237milliliters

frozen corn, thawed 1

green bell pepper, chopped 1

Juice lime 6servings

Kosher salt 59milliliters

mayonnaise 4

plum tomatoes, chopped 2

scallions, minced 237milliliters

shredded cheddar or Mexican-blend cheese 237milliliters

sour cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread 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 Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.