wilkes

This is my recipe for Cornbread Salad. M_M_M! I never bring any home from a church dinner.

Cornbread Salad


1 8oz box Jiffy Cornbread/Muffin Mix
1 Green Bell Pepper-chopped
1 med red onion or 1 bunch green spring onions- chopped
1 16oz can Pinto Beans- drained
1 cup Sweet Pickle Relish- drained-reserve juice
1 3oz jar Real Bacon Bits or 12 oz crumbled fried bacon
1 or 2 med tomatoes- chopped


Cook cornbread according to directions on box using directions for Johnny Cake. Cool. Crumble the cornbread into the bottom of a 9 x 13 dish. Reserve ¼ cup for topping. Layer ingredients as listed above. Pour dressing (recipe below) over top of cornbread mixture-covering all of it. Sprinkle reserved ¼ cup crumbs over top and cover. Refrigerate until ready to serve. At least 2-3 hours if possible. Overnight is good.

Dressing
1-cup mayonnaise
½ c sweet pickle juice*
1 Tbls Sugar or Sugar Equivalent

Mix together and pour over cornbread mixture

*-- If you do not have enough juice to make ½ c then to at least 1/3 c juice add enough water to make it ½ cup.

I googled Scottish Tatties recipes and found out they are simply mashed potatoes with shredded onion in them. This is similar to the Irish version which uses both the green and white parts of spring onions.

You are probably right pillowtalk. I'm just saying the cooks that were at Dales made the cornbread salad and that particular recipe followed them to Fine Friends. Sorry Daddy P I don't have the recipe to the scottish totties, that was a recipe that one of the waitresses had. She actually moved here from Scotland.

Pillowtalk could be right. I got my recipe form a church cookbook from Louisiana published back in the 60's.

I did not know that journey. Do you think the Scottish Totties recipe came from Dales too? If you know it please give it to us.

i dont believe the original recipe for cornbread salad came from wilkes county.

Actually this receipe originated from Dales Restaurant. This is one of the recipes of the cooks that worked in the kitchen. This recipe was created before there ever was a Fine Friends. Help that worked there moved on to Fine Friends. That is how the recipe got down to that restaurant. I know because I worked for Dale for almost 10 yrs.

Thanks Daddy P.. that sounds perfect. I'll try it first with the sweet cornbread then the white. Cheese, smalltown is right... that's why I wanted the other recipe. I wouldn't dare serve the cornbread salad (layered) all mixed up. The whole idea of the layered salad is presentation first, then taste. I certainly wouldn't begin to eat it if it were all mixed up. Ewwww!

Thanks again DaddyP.

Mashed Tatties
Wash and peel the potatoes then cut out any eyes and blemishes.
Boil the potatoes with plenty of salt, pour off the water.
Keep the potatoes in the pot with gentle heat to dry them.
Put in butter, salt and shredded onion or chives (optional) to taste
Mash the potatoes until smooth.
Mashed potatoes may be pressed into buttered patty pans, turned out and browned in the grill.
Scottish Tatties
1lb beef minced fine
2 medium sized onions (diced)
2 large carrots (diced)
¼oz fresh rosemary and thyme
12 oz mashed potatoes
handful peas
splash single cream
¾ pint gravy
salt and pepper
tablespoon olive oil
Place the mince in a hot pan with a little bit of olive oil. Brown the mince for 5 to 10 minutes, making sure to keep stirring it so that it breaks down and browns evenly.
Place the onions in another hot pan and add salt and pepper. Once the onions are transparent, add the carrots to the same pan. Leave it cooking until the onions have a light brown colour.
Meanwhile, chop the rosemary and thyme and add it to the onions and carrots to give some fresh flavour.
Once the mince has broken down, drain it for about 5 minutes until all the fat’s extracted. Once drained, add the mince to the pan with the onions and carrots, stir it and add the gravy. Leave it cooking for another 5 minutes.
Meanwhile, splash a small hot pan with some single cream and then add the mashed potato to it. Keep stirring the mixture and make sure it doesn’t stick to the bottom of the pan.
Add the peas to the mince and cook for another 5 minutes. Taste and season if necessary.
Remove the tatties from the pan and place it in the middle of a warm serving dish. Finally, add the mince on both sides of the tatties and serve

Now if someone would just tell me how to cook the Scottish Tatties from Doc's or Scottish Totties as Fine Friends call them, I would be set. I love that stuff and have never been able to clone it. It has corn flakes or something in it I think.

Crunchy, here is the recipe I have used. It tastes just like Fine Friends and what Doc's was like years ago. I use white cornbread mix. If you like the sweet use yellow.

Cornbread Salad

1 box Jiffy Cornbread mix, baked and crumbled
6 oz cooked bacon, crumbled
2 medium tomatoes, finely diced
2 medium onions, finely diced
1 medium green pepper, finely diced
1 can of corn, drained
Ranch dressing (I usually just mix a little in and see if it is wet enough to stick together)

Mix all ingredients together. Refrigerate.

Cheese, if you toss it, it looks like somebody tossed it up. Not a pretty sight!

Toss it like a salad!
People will know what it is! I'm sure it wil be good.

Layered Cornbread Salad is a good dish to take to a covered dish supper. I fix mine in a footed trifle bowl so folks can see what they're getting. And at times I have added a layer of sour cream instead of Ranch Dressing.

The recipe originated from Fine Friends and the cook left and went to Doc's when they opened. They copied the recipe. I love it. Doc's in the last years they were called Doc's started using the sweet yellow cornbread and I don't like that as much as the white cornbread that Fine Friends still uses. Which do you like the best yellow or white? Anyway, I think you could use the layered recipe and just mix together. I have made it several times and here's what I used..cake of cornbread, diced tomatoes, diced green peppers, diced onion, diced bacon, ranch dressing and can of corn. I don't remember putting cheese in it. I will dig out my recipe book and post later. I had never heard of a layered salad until today.

Yes, ranch and bacon are ingredients for the layered salad too. I wonder, could I use the layered salad recipe but instead of layering, just mix it all together? Of course I would finely chop the ingredients more than the recipe calls for. It's a rather lengthy recipe with a lot of ingredients so I don't want to mess it up but oh goodness how I loved ordering it at Doc's!

It was made for me a long time ago...so with the ingredients you mentioned, and I remember that instead of mayo....ranch dressing was used..and topped with crumbled bacon?

Hmmm.. I don't recall there being eggs in it but I know there was corn, maybe mayo, tomatoes, green pepper, onion and possibly cheese. The ingredients for the layered salad sounds right... but I don't want it layered and mixing all those ingredients together just doesn't sound like it will turn out like Doc's. I hope that makes sense and I know I'm being picky but I like what I like. Thanks!!

What ingredients do you remember?

cornbread
onion
boiled eggs

what else?

I'm looking for a recipe which mimicks the cornbread salad like they served at Doc's/ Big Bob's. Every recipe I find is for the layered salad and that's not what I want to make. Anyone? Thanks in advance!!