Description
A simple layered salad featuring cornbread, vegetables, and a creamy dressing.
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix
- 1 pound ground beef
- 1 head iceberg lettuce, chopped
- 1 cup chopped celery
- 1 cup chopped red onion
- 1 cup frozen corn kernels, thawed
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the cornbread according to package directions. Let it cool completely, then crumble it into small pieces.
- Cook the ground beef in a skillet until browned. Drain off any excess fat. Set aside.
- In a large bowl, combine the chopped lettuce, celery, red onion, thawed corn, and cooked ground beef.
- In a separate small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper to make the dressing.
- Spread half of the crumbled cornbread on the bottom of a large serving dish.
- Layer half of the vegetable and beef mixture over the cornbread. Sprinkle with half of the cheddar cheese.
- Repeat the layers: remaining cornbread, remaining vegetable and beef mixture, and remaining cheese.
- Pour the dressing evenly over the top layer of cheese.
- Chill the salad for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can bake the cornbread the day before to save time.
- Use low-fat mayonnaise if you prefer a lighter dressing.
- For extra flavor, add one can of drained, rinsed black beans to the vegetable layer.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Salad
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
- Cholesterol: 55
Keywords: cornbread salad, jiffy cornbread, layered salad, ground beef salad, picnic salad