As Good as It Looks

Much like a walking taco salad or 7-layer dip, this is a party-worthy main dish salad with innumerable variation possibilities.

Colorful Cornbread Salad

Ingredients

A batch of cornbread
1 cup mayonnaise
½ cup sour cream
¼ cup appropriate herb-and-spice mix (See Honeybees Kitchen and Mercantile here or here.) or your own combination of flavors
2 TBSP hot or savory sauce
4 – 6 cups torn lettuce
4 tomatoes, chopped
1 green pepper, chopped
1 onion, chopped
1 pound cooked bacon or other meat, crumbled or shredded (see notes, below)
4 cups cheese, shredded

Crumble cornbread.

Mix mayonnaise, sour cream, spice mix, and sauce.

In a 3 large, preferably clear bowl, layer cornbread, lettuce, tomatoes, pepper, onion, bacon or meat, cheese, and sauce.

Repeat layers, topping with the last of the cornbread.

Refrigerate at least 2 hours before serving.

Vary layer ingredients

Cooked beans, rice, carne asada, grated cabbage, corn kernels, and salsa make it Southwestern. If you substitute tortilla chips for cornbread, it’s crunchier.

Baked beans, coleslaw, grilled corn kernels, and BBQ pork make it Southern.

Shellfish, cocktail sauce, coleslaw, corn make it purely Maine.