Your life. Your family. Your magazine.

Cornbread Salad

By Tanya Leckie

In a large bowl roughly crumble the cornbread to form the first layer. Top with layers of the beans, the corn, bell pepper, onion, tomato, and cheddar. Pour Ranch over the top and cover with a lid (or a handy dandy CLEAN, UNUSED shower cap from your last hotel stay) allowing it to soak throughout. This can be served as a side salad or as a meal. We've had it both ways and STILL ate every speck!

*A recipe for homemade dry ranch dressing mix, using ordinary spices found at the supermarket, can be found in my cookbook, Cartwheels in the Kitchen. Simply add buttermilk and mayonnaise to it and you're set! Note: The only place in Searcy I have found that sells "super sweet" organic frozen corn is The Natural Foods Store, on Beebe Capps Expressway. It really does make a difference; trust me on this one!

Be sure and pick up an issue for more Inspired recipes!
Recipes Home