3 Simple Summertime Salads {Blast from the Past}

This really is terrific - hope you'll taste it soon. 

Best Broccoli Salad

A favorite salad - lots of flavors here and it keeps well for several days so you

can make it ahead.  

Kansas Cornbread Salad

A Baker family favorite from my Mom-in-Love...we've been enjoying

this one for generations! 

Mom's Apple Salad

Kansas Cornbread Salad & Weekend Potluck #165

WELCOME BACK TO WEEKEND POTLUCK!  Thanks so much for taking time to spend with us..

AND....

When I share something worth sharing...again...
I've been thinking about this salad SO much. It's packed with veggies, bacon, beans, tomatoes, cornbread, cheese and a ranch dressing....OUT.OF.THIS.WORLD.DELICIOUS! It will keep nearly a week too.... if it lasts that long!  Kansas Cornbread Salad

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

King Ranch Chicken Mac and Cheese by Spicy Southern Kitchen

Recipes that caught our attention ~

Banana Bread Bites by Syncopated Mama

Homemade Frozen Meatballs by Recipes that Crock

And, a personal favorite ~

Coconut Oil & Sea Salt Brownie Cookies by Table for Seven

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

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Miss Kay's Cheesey Corn Casserole

We are BIG Duck Dynasty fans.  At first, I wasn't at all, but once I got to know the hearts of those bearded men and their wonderful women, I love them to pieces.  I so appreciate their family values and love of togetherness.

Last year for Christmas, I treated myself to one of Miss Kay's "Duck Commander Kitchen" cookbooks. Recipes are simple and delicious. 

(Two of my fav Robertsons...Phil & Jase)

You know they gotta be good when the woman feeds all those folks...and they just keep coming back for more.

I needed to take something for a funeral dinner at church and this one-bowl side dish went over great. 

Sure hope you'll try it soon. It's a classic for the holidays!

MISS KAY'S CHEESY CORN CASSEROLE

1 stick (1/4 lb) butter, melted,

plus a little more for the casserole dish

1 can (15 ozs) whole kernel corn, drained

1 can (15 ozs. cream style corn

1 carton (8 ozs) sour cream

1 box (8.5) ozs. Jiffy corn muffin mix

2 c. grated cheese, divided:

1-1/2 cups in mix and 1/2 c. sprinkled over top

Preheat oven to 375. Lightly butter (or spray) 9" X 13" casserole dish.

Mix all ingredients in a large bowl.  Pour into the casserole dish. (Don't forget to sprinkle remaining 1/2 c. cheese over top). Bake for 45 minutes.  Let cool a little before serving.

Yield: 8 - 10 servings

(or more...depending on size of appetites enjoying this dish=) ~ Marsha

Linked to Weekend Potluck

You may also enjoy

Broccoli/Corn Casserole

Fritos Corn Salad

Ultimate Creamed Corn

​

Corn Pudding (An Awesome Side Dish)

I have seen so many versions of this simple recipe.

Honestly, I haven't tried very many because I'm satisfied with this one.

It goes great alongside soup or any meal, really.  I didn't cut this up for the photo because I was taking it to the neighbors along with some soup.

I do believe it's a favorite at holiday meals too. 

Moist and delicious - simple to mix - quick to be eaten! Add grated cheese or sauteed broccoli if desired.

Enjoy every scrumptious bite! 

CORN PUDDING

1 stick butter or margarine, melted
2 eggs, beaten
1 c. sour cream
1 (15 ozs) can whole kernel corn, undrained
1 (15 ozs) can creamed corn
2 (10 oz. each) boxes Jiffy cornbread muffin mix

Preheat oven to 350*. May add butter to dish and heat, as oven preheats, until it melts.  Grease 9" X 13" X 2" baking pan.  In large bowl, combine all ingredients with wooden spoon.  Pour into prepared pan and bake 35 - 45 minutes.  (always be sure to check on 'low' end of time)

Yield: 12 - 15 servings  

Sweet Cornbread Muffins (using a cornbread mix & a cake mix)

I'm not sure where this recipe came from.  I have had it, handwritten, in my files and been anxious to try it.  The cake mix gives the muffins a sweet taste and smoother texture than every day cornbread muffins. 

I whipped them up by hand (you don't want to overbeat muffins) and we enjoyed them alongside a bowl of chili.  MMM good!

Surprise your family and see if they can tell a difference from 'traditional' cornbread. 

(I enjoyed mine with Honey Cinnamon Butter)

SWEET CORNBREAD MUFFINS 

(using a cornbread mix & a cake mix) 

1 (9 ozs) box yellow cake mix (Jiffy brand)

1 (8.5 ozs) box corn bread mix (Jiffy brand)

2 eggs

1/2 c. water

1/3 c. 2% milk

2 Tb. vegetable or canola oil 

Preheat oven to 350*. 

In a large bowl, combine both mixes. Grease AND FLOUR (don't skip this part...

the spray that includes the flour is best) 14 muffin cups. 

In a small bowl, combine remaining ingredients; stir into the dry ingredients just until everything is moistened.  Fill cups just over 1/2 full. (Sometimes I like to sprinkle my cornbread with cinnamon/sugar mixture before baking). Bake 18 - 22 minutes, or until tops spring back when touched lightly or a toothpick inserted in the middle comes out clean. 

Cool 5 minutes in pan; remove to cooling rack. 

Kansas Cornbread Salad

Oh how I wish I could give you all a bite of this tasty wonderful salad!

If you've been reading my blog posts within the last couple of weeks, you already know that I was blessed beyond measure to get to visit with Tonya of 
4 little Fergusons. I make a lot of her recipes!!

(And if you missed my post with photos about our visit together, click here 
to read my post "I Heart 4 little Fergusons....A LOT!")

She makes the very best salads and I fell madly in love with this awesome and delicious salad that she made for me. 

I had to make it soon after I got home.  It's so tasty and keeps for days.  It would be perfect for a potluck, picnic or any family get together.  I can just about promise you WILL be asked for the recipe!!!

I especially love 'different...out of the ordinary' dishes and this is one of those. 

I do have to say I like extra dressing and don't use the pinto beans. It makes a lot! 

KANSAS CORNBREAD SALAD 

1 (8-1/2 ozs.) pkg. corn muffin mix 

Additional ingredients to make muffin mix

10 slices bacon

1 c. sour cream 

1 c. Miracle Whip

1 ozs. pkt. ranch salad dressing mix

3 whole lg. tomatoes, chopped & drained

1 - 15 ozs. can pinto beans, drained

1 - 15 ozs. can black beans, drained & rinsed

1 - 15 ozs. cans corn, drained

1 c. chopped red pepper 

(or your favorite color)

1/2 c. chopped green onion

1/2 bunch cilantro, snipped (optional)

2 c. shredded co-jack cheese

(I used 2%)

Bake cornbread mix according to pkg. directions. Cool; crumble; set aside. 

(A panfull works as well as muffins as you will be crumbling it)

Cook bacon until crispy; cool; crumble; set aside.

Combine sour cream, Miracle Whip and dressing mix in small bowl; set aside.

Combine tomatoes, beans, corn, peppers, onion and cilantro in large bowl; set aside. 

In a 9x13 glass dish, layer half of the crumbled cornbread, half of the bean mixture, half the bacon and 1 cup of cheese.  Spread with half of the dressing mixture.  Next, spread remaining bean mixture, bacon, dressing, cheese and end with remaining cornbread crumbles.  Cover and chill. 

I hope this becomes a family favorite for yours as it is for mine!

Linked to Ingredient Spotlight: Corn
Creative Thursday
Thursdays Treasures
Foodie Friends Friday
Weekend Potluck
  Scrumptious Sunday
 GP Roundup - Summer Salads
Church Supper
Full Plate Thursday
Meal Plan Monday