Corn Bread Salad
"I'm too tired to cook, I'll just starve and go to sleep." I second wind of energy cameSomewhere between 6:55pm and 7pm yesterday, I got a second wind and decided to make this corn bread salad (with a side of grilled haddock). I enjoyed this dish and it was something different to do with the blue box (Jiffy).
If you are cooking for Thanksgiving, this would be a sophisticated side dish to have. Any other good side dishes we should try?
Corn Bread Salad
Makes: 6 servings
Prep time: 10 minutes
Cook time: 18 minutes
Ingredients
Dressing
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Salad
1 package (8.5 ounces) corn-muffin mix, prepared according to package directions Salt
2 ears corn, shucked
4 ounces each fresh green beans and yellow wax beans, trimmed and cut into 1-inch pieces (I used frozen green beans and carrots - had to squeeze the water out of them)
1 1/2 cups shredded reduced-fat cheddar cheese
1 large tomato, chopped
1 small red bell pepper, cut into 1-inch strips
3 scallions, including green tops, thinly sliced
1/2 cup chopped fresh basil
Directions
1. Preheat oven to 400 degrees.
2. Whisk vinegar, mustard, salt, and pepper in a large bowl. Slowly whisk in oil; let stand.
3. Cut corn bread into 1-inch cubes. Place cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes, or until lightly toasted. Let cool. (I use my thumb as a guideline - its about an inch)
4. Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans and cook 3 minutes longer, or until beans are crisp-tender.
5. Remove corn and beans; rinse under cold running water. Cut corn off cobs. (Tip: To cut corn of the cob, place over a bunt pan and cut, the corn lands in the pan. No mess!)
6. Combine corn, beans, cheese, tomato, red pepper, scallions, basil, and dressing; toss
to combine. Add corn bread and toss gently. Serve immediately.
Nutrition facts per serving: 311 calories, 16g protein, 34g carbohydrate, 15g fat (6g saturated), 5g fiber
If you are cooking for Thanksgiving, this would be a sophisticated side dish to have. Any other good side dishes we should try?
Corn Bread Salad
Makes: 6 servings
Prep time: 10 minutes
Cook time: 18 minutes
Ingredients
Dressing
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Salad
1 package (8.5 ounces) corn-muffin mix, prepared according to package directions Salt
2 ears corn, shucked
4 ounces each fresh green beans and yellow wax beans, trimmed and cut into 1-inch pieces (I used frozen green beans and carrots - had to squeeze the water out of them)
1 1/2 cups shredded reduced-fat cheddar cheese
1 large tomato, chopped
1 small red bell pepper, cut into 1-inch strips
3 scallions, including green tops, thinly sliced
1/2 cup chopped fresh basil
Directions
1. Preheat oven to 400 degrees.
2. Whisk vinegar, mustard, salt, and pepper in a large bowl. Slowly whisk in oil; let stand.
3. Cut corn bread into 1-inch cubes. Place cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes, or until lightly toasted. Let cool. (I use my thumb as a guideline - its about an inch)
4. Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans and cook 3 minutes longer, or until beans are crisp-tender.
5. Remove corn and beans; rinse under cold running water. Cut corn off cobs. (Tip: To cut corn of the cob, place over a bunt pan and cut, the corn lands in the pan. No mess!)
6. Combine corn, beans, cheese, tomato, red pepper, scallions, basil, and dressing; toss
to combine. Add corn bread and toss gently. Serve immediately.
Nutrition facts per serving: 311 calories, 16g protein, 34g carbohydrate, 15g fat (6g saturated), 5g fiber
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