EDITED: Giveaway is now closed!!!!
Heeeeyyy~!
Welcome to the picnic! Whether you are here to link up & or check out all the Summertime recipes, I’m so glad you’re here!
I’ve also have a sassy & I do mean sassy giveaway at the end of the post.
ANYONE can enter for the giveaway!
If you are linking up you are automatically entered.
Guidelines for the giveaway @ the bottom of the post.
Let’s get this picnic started – shall we?
Two weekends ago, we went to one of my very favorite festivals in Tennessee. The Cornbread Festival. You name it, they got the flavor in cornbread. It really is a fascinating festival full of rides, cast iron skillets, vintage farm tractors, clowns, cook offs, & home to the famous CORNBREAD SALAD!
It was at this festival, years back when I first tried Cornbread Salad. Let me just say, I was a huge fan with the first bite. Although, there are many many ways you can prepare Cornbread Salad & many different ingredients you can put in one. This recipe below, happens to be one of my faves.
Ingredients:
fresh crumbled cornbread
2 cans of 16oz drain/rinse pinto beans
1 16oz can or fresh whole kernel corn
1/2 cup grn OR red onion diced
10 slices of bacon crumbled
3 lag tomatoes
1 cup cheddar cheese grated
1/2 cup of grn OR yellow pepper diced
~Dressing~
1 pkg ranch dry mix
1 cup of mayo
1 cup of sour crm
Bake your favorite cornbread recipe. I highly recommend baking it in a cast iron skillet. (*sometimes, I do a flavored cornbread like cheese & grn chili – depends on my mood.*)
Cut/dice your veggies.
~The lettuce is something I have personally added to the recipe – to make it a one dish meal. (pictured at the bottom.)~
Mix all your dressing ingredients together in a separate bowl. Set aside.
Using a trifle bowl or a clear glass bowl start the layering processes. Using 1/2 of the ingredients for the first layer.
Starting with the cornbread
then 1/2 the pinto beans
1/2 the corn
etc.
after the first layering I then layer 1/2 of the dressing on top of mixture.
Then repeat the layers.
Ending with tomatoes & cheese on top.
Store in fridge for a few hours for flavors to soak through.
Now this is where the lettuce plays a part for me, personally. I place some lettuce on a plate, then top it with a heaping 😉 serving of the cornbread salad.
This has got to be one of my favorite Southern dishes. There’s nothing like the cornbread & beans mixed with fresh garden veggies, placed on top of crisp green lettuce, paired with some sweet ice tea. To me this screams Summer. Hardly any cooking required. Easy for a Summer evening meal or for a weekend picnic.
It stores great & travels great in a cooler. Very often you will find this on the menu at our nest. Luckily, 2 out of 3 of my kids will eat this salad up. So it is almost a win-win meal for us.
*At the festival they mix the entire salad up. There is not a layering process.* The festival’s salad is by far the best. However, to me the presentation of layering is more appealing, then it all being mixed together.
Okay, ready for the sassy little GIVEAWAY?
Her she is!!!
This pink burlap/jute picnic bag is up for grabs! With a personal touch made by me. 😉
Again, ANYONE can enter! *you do not have to link up to enter* but you are automatically entered if you do link up a recipe post.
leave a comment – entered to win (link up & comment 2 entries)
become a follower leave a separate comment you’ll be entered twice.
~or~ if you want to tweet about the giveaway & include @thisblessednest in your tweet, leave a separate comment for your tweet & you’ll be added again for a third or fourth entry. *depending if you link up.*
special thanks to my neighbor, Aimee for modeling the bag!
Ok! I am so ready to see your favorite recipes!!!
Share & link away!
Thanks for coming to the picnic.
Comments for the GIVEAWAY are now closed. Will annouce the winner of the bag – next week.
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THANK YOU!
THANK YOU!