Prep Time: 15 min
Cook Time: 30 min
Ingredients:
2 cups self-rising meal
1 tsp salt
4 eggs
8 oz sour cream
1 can cream-style corn
3/4 cup oil
1 cup buttermilk
1/2 cup sugar (optional)
Place the dry ingredients into a mixing bowl (meal, salt, sugar). Add eggs, sour cream, corn, and oil. Gradually add buttermilk, mixing well until blended. Pour into hot pan (cast iron is best) and place in oven. Bake on 375 degrees until golden brown. Usually takes about 35-40 minutes. Serves approximately 6-8.
Notes
Variation for larger group: (16-20)
4 eggs, 2 cans cream-style corn, 1/2 cups sugar, 2 cups of sour cream, 1 tsp salt, 2 2/3 cups buttermilk, 4 cups self-rising corn meal, 1 stick of margarine. Add about 2/3 cup of oil. Mix well and place in greased pan and bake on 450 degrees. Bake until golden brown.
CORNBREAD SALAD
Ingredients:
2 cups corn bread cooked 2-3 chopped tomatoes
1 cup red kidney beans 1 cup black beans
1 large red onion 1 can whole kernel corn
5 stalks green onion 1 bottle ranch dressing
1 cup crumbled bacon 1 bag shredded cheese
Instructions
Prepare the cornbread for the salad ahead of time. You can use the corn-corn bread recipe or packaged Jiffy cornbread mix.
Crumble the cornbread into 1/4 inch cubes and spring half of it into the bottom of your bowl (use a glass bowl to show of the colorful layers). Next pour and spoon ranch dressing over the cornbread until it is covered. Drain canned veggies and sprinkle separately over the ranch dressing. Repeat with the onions, tomatoes, bacon, remaining cornbread, ranch dressing bacon with cheese on top. Refrigerate overnight.
Notes: Use as much or as little of the ingredients listed to create the flavors and colors in this layered salad that you want. You can substitute the chopped green bell peppers for the green onion, since you already have the red onion. Refrigerate overnight.
OPTIONS: chicken, olives, etc.
