#FoodTuesday #writingprompt

Every now and then I get a hankerin’ for Jiffy Corn Bread. IYKYK. If you don’t know, Jiffy cornbread is noticeably sweet, which is NOT what you generally want in cornbread, at least not around these parts. But it’s a taste, and I’ve been known to eat it for dessert, with or without butter on.

ANYWAY, I made some, but it was too much for just me, so I had leftovers. And what do we do with leftovers, kids? Yes, we make something else out of them.

So I made cornbread salad. This is not my own idea, it’s pretty general. Sometimes it’s layered, and sometimes it’s just all scronched together. I layered mine, because it’s pretty.

I mixed fresh chopped tomatoes with green onions, and layered cornbread, tomatoes/onions, cheese, Ranch dressing, pinto beans, corn, and peas, topping it with more cornbread, Ranch dressing, and then cheese. You can swap out the veg and the dressing to suit yourself.

Sara said she didn’t think she was going to like it, but she did. I sent a bunch home with her, and kept a bunch for myself. The next day, I thought, “Hmmm.” I added some bacon and heated it all up, and it was good that way, too.

A WRITING PROMPT FROM ME TO YOU: Something you didn’t think you would like but did.

MA