summertime cornbread dressing
(1 rating)
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A friend gave me this recipe and it has become a favorite of my husband's. It is very good with a pot of pinto beans and sliced cantaloupe during the hot summer months. It is also good in the cooler months, too, of course. Keeps well, too.
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For summertime cornbread dressing
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2 pkgmexican cornbread, prepared as directed, cooled and crumbled
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1 lbbacon, cooked and crumbled
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1purple onion, chopped
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1bell pepper, chopped
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1-2tomatoes, chopped
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1 creal mayonaise, not salad dressing--or as to taste
How To Make summertime cornbread dressing
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1Prepare cornbread and cool until able to handle. Meanwhile, cook bacon and crumble. Put into large bowl suitable for serving.
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2Add all chopped vegetables to cornbread and bacon mixture, stir well. I add the juices that come from chopping the tomatoes, too.
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3Add mayonaise and stir all together. You want the consistency to be that of a soft cornbread dressing. You may add more to your individual taste. Salt and pepper to taste. Eat now or chill before eating. Your choice. Good the next day, too.
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4You can also adjust servings by cooking more packages, or less, of Mexican cornbread. Adjust amounts of bacon and vegetables to your taste, also. Sometimes I add cheese cubes and jalapeno peppers, depends on my mood that day! Very easy to adapt to your family's tastes. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Summertime Cornbread Dressing:
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