Because this recipe for cornbread salad can be made several hours in advance, it makes a great potluck dish, too.
Ingredients:
- 1 16 oz. package cornbread mix or 8 cups prepared cornbread
- 8 slices bacon
- 2 cups diced tomatoes
- 1/2 cup marinated artichokes, drained well
- 1/2 cup diced roasted red peppers (from a jar)
- 1/2 cup diced red onion
- 2 cups shredded Parmesan cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package dry Ranch dressing mix
Preparation:
- Prepare cornbread mix according to package directions. Let cool completely. Crumble half of the cornbread into a large glass serving bowl with high sides.
Or use 8 cups of leftover homemade cornbread. Crumble half into the bottom of a large glass serving bowl.
- Fry bacon and drain on paper towels. Set aside.
- Sprinkle 1 cup of the tomatoes over the cornbread. Top with half of the marinated artichokes, half the roasted red peppers, half the onion and half the cheese.
- Repeat layers. Crumble cooked bacon over the cheese.
- Whisk together the mayonnaise, sour cream and ranch dressing mix. Pour over bacon, but do not toss.
- Cover tightly with foil. Refrigerate 2-4 hours. Toss salad just before serving.
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