Cornbread Salad

Prep Time: 20 min
Cook Time: 35 min
Makes: 12 servings


1 tablespoon Crisco® Pure Vegetable Oil, or bacon drippings
1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 tablespoon Crisco® Pure Vegetable Oil
1 large egg, lightly beaten
1/2 cup milk
1 cup salsa
1 cup sour cream
1 cup mayonnaise
1 (1 oz.) packet ranch salad dressing mix
3 cups diced tomatoes
1/2 cup diced onions
1/2 cup diced green bell pepper
1 tablespoon finely chopped jalapeno pepper
1 tablespoon minced fresh cilantro
1 cup diced zucchini
2 (15 oz.) cans black beans or pinto beans, rinsed drained
2 cups shredded Cheddar cheese


1.HEAT oven to 425°F. Add 1 tablespoon vegetable oil or bacon drippings to 8 or 10-inch cast iron skillet. Place in oven to heat.
2.COMBINE cornmeal mix, 1 tablespoon oil, egg, milk and salsa. Pour into prepared skillet.
3.BAKE 30 to 35 minutes for 8-inch skillet; bake 25 to 30 minutes for 10-inch skillet. Cool completely.
TIPCornbread can be made up to 2 days ahead.
4.COMBINE sour cream, mayonnaise and dry ranch dressing mix. Refrigerate until needed.
5.COMBINE tomatoes, onion, bell pepper, jalapeno pepper, if desired, and cilantro.
6.CRUMBLE 1/2 corn bread into large serving bowl. Layer 1/3 tomato mixture, 1/2 beans, 1/2 zucchini, 1/2 salad dressing and 1/2 cheese. Repeat layers. Garnish top with remaining tomato mixture.
7.COVER and chill at least 2 hours or up to 24 hours before serving.

Nutritional Information Per Serving:

Serving Size (1/12 of recipe), Calories 430 (Calories from Fat 250), Total Fat 28g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 55mg, Sodium 1150mg, Total Carbohydrate 35g (Dietary Fiber 7g, Sugars 4g), Protein 13g; Percent Daily Value*: Vitamin A 20%, Vitamin C 25%, Calcium 20%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.