1 cup sour cream
1 cup salsa
2 medium (2 cups) tomatoes, seeded, chopped
1 small (1 cup) green bell pepper, chopped
1/2 cup chopped red onion
1 tablespoon chopped cilantro
4 cups crumbled cornbread
2 (15.25-ounce) cans whole kernel corn, drained*
1 (15-ounce) can black beans, rinsed, drained
1 (15.8-ounce) can black-eyed peas, rinsed, drained
8 ounces (2 cups) shredded Colby Jack cheese
Combine sour cream and salsa in bowl until well mixed; set aside.
Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.
Place 2 cups cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 8 hours.
Spoon onto individual salad plates or toss salad in dish.
*Substitute 3 cups fresh or frozen corn kernels, cooked.
Variation: Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.
- Check the bakery section of your supermarket for prepared cornbread or prepare 1 (8-ounce) package of cornbread mix according to package directions. Cool and crumble.
- Read more about this recipe on Recipe Buzz® Blog.