Southern Cornbread Salad

Female: I’m going to make us a cornbread salad. I’m going to need 2 cups of cheese. Pass me the red kidney beans. Now I’m cutting this cornbread in little 1 inch cubes. I’ve actually had this salad put together a couple of different ways. I’ve had it before the way you crumbled it but I might just going to do like that while I’m putting it in there. But I’m not going to crumble it. I’m going to leave it and kind of cube do I get more cornbread in each bite.

My next layer here is a can of kidney beans that I’ve drained just evenly all over the top of that cornbread.

Male: So like a trifle almost been.

Female: Yes, we’re doing a cornbread trifle salad. That’s exactly right. And then I’m going to layer corn next and you can see that this is going to have a real pretty colors Michael, going all through it. You get your tomatoes and you do them right here and then just dice them up for me.

Now I’m finished up with our layer of bell peppers. Now let’s come over here and I’m going to take this beautiful tomatoes Michael that you have cut so lovingly and beautiful. And I’m just going to pile those up. Now, let’s go ahead and add our layer of cheddar cheese. We’re going to put about 8 ounces of just a buttermilk dressing. This is 16 ounces, so about a half a bottle. But you know sometimes I don’t always quite go try the directions. I like plenty of dressing and see I want it to run down—

Male: Run down on the side?

Female: Yes. Doesn’t that look good? Now only have to do is put this in the refrigerator and we’ll going to let it chill for about two hours.