Lawrence Prather from St. Albans, W.Va., was seeking a recipe for a making a cornbread salad.
Beatrice McElhinny from Dunbar, W. Va., sent in a recipe for a cornbread salad that she thought Prather might like to try.
While a cornbread salad may sound a little odd, it is surprisingly good. This colorful, layered side dish would be terrific for a potluck or picnic, and is a great way to use up leftover cornbread. It would also make a nice addition to a tailgate or Super Bowl gathering.
This version reminded me of one of those layered Mexican bean dips that are often served with chips at parties. There are many ways to modify the basic recipe to suit your personal taste by adding or leaving out ingredients. I added some diced avocado and a little cilantro for garnish when I made it.
The salad should be served well-chilled in a glass dish or bowl to show off the layers of ingredients.
Linda Lahey of Phoenix, who grew up in East Baltimore, remembers fondly the butter cake her father would bring home every Sunday from Marquad's bakery located on Belnord Avenue near Fayette Street. She said Marquad's is long gone, but she would love to have the recipe for their gooey butter cake. She thinks that Hoehn's Bakery in Highlandtown might still make it.
Kluane Snyder from Lititz, Pa., is looking for the recipe for the tomato soup that was served at Miller Brothers restaurant in Baltimore. She said she has tried other tomato soup recipes, but none had that 'little kick" that the Miller's soup had. It was a favorite with family members, especially because it was very soothing if one had a scratchy or sore throat.
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Makes 12 servings
1 6-ounce package Mexican cornbread mix
1 4- or 5-ounce can diced green chilies
1 cup chopped green peppers
3 large tomatoes, seeded and chopped
2 10-ounce cans pinto beans, drained and rinsed
2 16-ounce cans whole corn kernels, drained
1 cup sliced green onions, tops and some greens
1 16-ounce bottle ranch dressing
1 8-ounce package shredded cheddar cheese
3/4 to 1 cup real bacon bits
Prepare cornbread mix according to package directions, adding green chilies to mix; bake as directed and cool.
Mix together the green peppers, tomatoes, beans, corn, green onions, ranch dressing, cheese and bacon bits.
Crumble half of the cooked cornbread into a bowl and top with a layer of the mixed ingredients. Repeat layers. Cover and chill for at least 2 hours.
Serve salad over shredded lettuce if desired.Copyright © 2014, The Baltimore Sun