Okay, I’ll be completely honest here — when I first heard of this recipe my first reaction was “EWWWW!” But after reading what’s in it, it sounds absolutely delish and perfect for a holiday picnic or outing.
If you make this, let me know how it turns out!
Layered Cornbread Salad (courtesy of The Food Network)
4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15 -ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
Assemble the salad: 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.
Photograph by Con Poulos