It’s always fun to cook with Aunt Criddy!
Here’s what Aunt Criddy used to make her cornbread salad:
6 slices precooked bacon
2 ears fresh yellow corn or use frozen corn
1 cup fresh diced tomatoes
¼ cup sliced green onions
⅓ cup Asiago peppercorn dressing (Criddy used peppercorn Ranch)
4 regular (or 3 jumbo) bakery corn muffins or make some cornbread
Microwave bacon following package instructions; chop and place in medium bowl.
Remove corn from cob or add packaged frozen corn.
Add remaining ingredients (except corn muffins) to bacon, stir until blended.
Break corn muffins into large chunks (be careful not to crumble into small pieces); fold into bacon mixture. Serve.
Here are the steps… it’s an easy dish to toss together for a side at dinner or a dish to take!
Aunt Criddy starts with a large bowl, spoon, knife and a cutting board.
Her first step is to add the corn.
Next, she added the diced tomatoes and green onions. She also chopped bacon pieces.
All of the ingredients are in except for the dressing and cornbread.
Who needs measurements? Criddy puts in the dressing “to taste”!
Here it is all stirred up. YUM!
Time to add the cornbread!
Aunt Criddy said to break up the cornbread; don’t crumble. Hers is pre-made and she cut large chunks for the salad.
Then she broke the pieces in halves or thirds and gently folded them into the mixture.
She said it definitely passed the taste test!
And Aunt Criddy suggests that you try this because it is delicious! Let us know in the comments how you would make this recipe your very own!
Thank you so much for stopping by,