I love to go to a restaurant and then go home and attempt to recreate a favorite dish. This recipe is inspired by a side that I had years ago at the Red Brick Cafe in Mobile, AL. Since I last tried it they've relocated and I'm not sure if it's still on the menu or not.
I haven't had it in a while, but I had some leftover cornbread and didn't want it to go to waste. I used the leftover cornbread to make the salad and took over to my parents' house to watch the Saints, much to their delight (it's a favorite of my mom's).
2 packages cornbread mix of your choice (I like the Cottonpickin' Cornbread, but any will do)
4 slices of bacon, fried and crumbled
1 cup of mayo
1/2 cup sour cream
2 green onions, sliced, green tops only
1 - 2 cups shredded cheddar, to your taste
Prepare the cornbread according to the package directions, and bake in an 9 x 12" pan. After the cornbread has cooled, crumble it into a large mixing bowl. Add all of the other ingredients and mix until incorporated. Serve at room temperature or chilled.
The leftover cornbread that I used was jalapeno cornbread. Feel free to improvise. You could also add diced tomatoes, corn (into the cornbread or just into the salad), chopped green pepper, etc.
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