Name: Cornbread Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 6 servings
Ingredients: 4 plum tomatoes, chopped; 1 green bell pepper, chopped; 1/4 cup chopped fresh cilantro; Kosher salt; 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 (about 3.5 ounces); Two 15-ounce cans black-eyed peas, drained and rinsed; 1 cup frozen corn, thawed; 1 cup shredded cheddar or Mexican-blend cheese

Directions

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40m Easy 87%

CLASS

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 Matt Armendariz

Courtesy of Food Network Magazine

Cornbread Salad

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