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
1383
69% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

147% 96

Saturated

159% 32

Trans

- 1

Monounsaturated

- 31

Polyunsaturated

- 26

Carbs

30% 90

Carbs (net)

- 77

Fiber

50% 12

Sugars

- 15

Sugars, added

- 0

Protein

87% 44

Cholesterol

71% 212

Sodium

104% 2494

Calcium

73% 729

Magnesium

32% 134

Potassium

28% 1312

Iron

35% 6

Zinc

49% 5

Phosphorus

127% 889

Vitamin A

37% 329

Vitamin C

31% 28

Thiamin (B1)

59% 1

Riboflavin (B2)

70% 1

Niacin (B3)

47% 7

Vitamin B6

54% 1

Folate equivalent (total)

72% 289

Folate (food)

- 130

Folic acid

- 94

Vitamin B12

58% 1

Vitamin D

8% 1

Vitamin E

23% 3

Vitamin K

29% 35
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