Question for any who make Cornbread Salad.....

[Janie]

A fellow teacher brought this for lunch one day. It was so colorful and really looked good. When he told me it was Cornbread Salad, I was surprised that I had never heard of it since it sounds like a good ole Southern dish.

 

Then, over Thanksgiving, I tasted some at a dinner and thought it was delicious.

 

Now, for those who have made this, do you have to eat it within a day of making it to avoid the eventual soupy-ness because of the mayo and veggies?

 

Or can you mix it all up without the mayo and add a bit to your serving when you are ready to eat it?

 

I want to avoid the watery end that so many good veggie / mayo-based salads have after a day. I really would like to take this for lunch during the week without a lot of extra effort in the kitchen.

 

Any advice?

 

Thanks! And, btw, here is the recipe for any who want it---

 

 

CORNBREAD SALAD

1 pkg. Hidden Valley Ranch dry salad dressing

1 c. sour cream

1 c. mayonnaise

1 pan cornbread, crumbled

3 lg. tomatoes, chopped

2 cans (16 oz.) kidney beans

1/2 c. chopped green pepper

1/2 c. chopped green onions

2 c. shredded Cheddar cheese

10 slices bacon, crumbled

2 cans (17 oz.) whole kernel corn, drained

Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans.

[Blueridge]

I love this salad! I believe you can mix everything together except for the cornbread the night before, and then the next day you can crumble the cornbread over the top and mix when it's lunch time. It tends to get sorta gummy the next day unless you hold off on the cornbread, but still tasty. Yum~

Ginger

[Janie]

Thanks! I never thought about withholding the cornbread until mixing time. Makes sense!