Cornbread Salad With Buttermilk-Chive Dressing And Maple Bacon
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Buttermilk1 cup
Sour Cream1 cup
Mayonnaise3 tbsps
Chives (thinly sliced)9 slices
Bacon (thick-cut)3 tbsps
Maple Syrup1 cup
Brown Sugar1 pinch
Cayenne Pepper1 small
Red Bell Pepper (finely chopped)1 cup
Vegetable Oil3 large
EggDirections:
1
For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well
2
Stir in the chives and garlic and season with salt and pepper
3
Refrigerate until ready to serve
4
For the maple-glazed bacon: Preheat the oven to 350 degrees F
5
Set a wire rack in a baking sheet and spray the rack with cooking spray
6
Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup
7
Sprinkle over the brown sugar and cayenne
8
Bake until dark brown and crispy, 20 to 30 minutes
9
Let cool slightly, then crumble
10
For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion
11
When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top
12
Preheat the oven to 450 degrees F
13
Spray a well-seasoned 10-inch cast-iron skillet with cooking spray
14
In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs
15
Pour the mixture into the skillet and bake until lightly brown, about 30 minutes