Cook the Book: Carolyn McLemore's Cornbread Salad

Cook the Book: Carolyn McLemore's Cornbread Salad
20 Ingredients
  • For the cornbread
  • 1 tablespoon vegetable oil
  • 2 large eggs
  • 3 cups buttermilk
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt, finely ground
  • 1 can (4 ounces) chopped jalapeño peppers
  • For the salad
  • 1 package (1 ounce) ranch-style salad dressing mix
  • 1 container (8 ounces) sour cream
  • 1 cup mayonnaise
  • 3 large tomatoes, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped scallions
  • 2 cans (16 ounces each) pinto beans, drained and rinsed
  • 3 cups shredded cheddar cheese
  • 1 can (15 ounces) corn, drained
  • 1 pound bacon, cooked until crisp and crumbled
Nutrition
1037
52% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

110% 72

Saturated

119% 24

Trans

- 1

Monounsaturated

- 23

Polyunsaturated

- 20

Carbs

22% 67

Carbs (net)

- 58

Fiber

37% 9

Sugars

- 12

Sugars, added

- 0

Protein

65% 33

Cholesterol

53% 159

Sodium

78% 1870

Calcium

55% 547

Magnesium

24% 101

Potassium

21% 984

Iron

27% 5

Zinc

37% 4

Phosphorus

95% 667

Vitamin A

27% 247

Vitamin C

23% 21

Thiamin (B1)

45% 1

Riboflavin (B2)

52% 1

Niacin (B3)

35% 6

Vitamin B6

41% 1

Folate equivalent (total)

54% 217

Folate (food)

- 97

Folic acid

- 71

Vitamin B12

44% 1

Vitamin D

6% 1

Vitamin E

17% 3

Vitamin K

22% 26
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