This no-cook version of cornbread salad is quick to throw together. Just stop by your local BBQ restaurant for hushpuppies. Adjust the vegetables depending on your tastes and what is in season.
Whisk together the corn, mustard, mayonnaise and pickle juice.
Break hushpuppies into ½-inch pieces. Add corn dressing and stir to coat well.
Fold in remaining ingredients. (Note: Prep veggies the day before if need be, but it’s best if stirred together just a couple of hours before serving to prevent the hushpuppies from getting too soggy.)
Chill for a couple of hours before serving.
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.
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Ginny |
November 01, 2018 |
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