Summer Blueberry Pie and Cornbread Salad
Happy August to everyone! It is hard to believe that this year is already half way over, and what a year it has been! COVID-19 has really changed our lives, and compelled us to rearrange, or even postpone normal summer events.
One such event that we had to postpone to a later date was Homecoming services at our little country church. We normally would have had it earlier in July, but we are postponing it until the fall. I wanted to share a couple of recipes that would be good to take to any
potluck event to feed a crowd.
The first recipe is for an old fashion dish called, Cornbread Salad, that a friend of mine shared with me many years ago. Cornbread salad is a delicious combination of cornbread, cheese, crisp bacon, pinto beans, and vegetables. The salad is then perfectly dressed with a ranch-style sour cream and mayonnaise dressing. If you want to make a good impression, serve it in a trifle bowl to show each layer. This will feed a crowd and is a great dish to take to a potluck.
The second recipe is for a homemade blueberry pie. What better way to say summer, than a
fresh fruit pie. Mrs. Smith, a lady that goes to my church, gave me several bags of fresh blueberries from her garden, so I decided to make a pie with them.
this recipe comes from a lady that posts cooking videos on Facebook. The name of her page is, “Cooking with Brenda Gantt.” You will fall in love watching her cook southern dishes from her home in Andalusia. She has an infectious personality, and she loves to encourage people to get in the kitchen and try new things. This is an easy recipe, and it turned out great! If you are in a hurry, you can use store-bought pie crust.
1 – pan of cooked cornbread
2 – cans of pinto beans, drained
2 – cans of whole kernel corn , drained
1 – large green bell pepper, chopped.
2 – bunches of green onions, diced
2 – large tomatoes, cubed.
16 oz. sour cream
1 – package of dry ranch dressing
1 – cup of mayonnaise
1 – Cup shredded cheddar cheese
Chop and mix the bell pepper, onions, and tomatoes.
Mix Sour cream, dressing mix, and mayonnaise. Set aside.
Crumble cooked cornbread in bottom of a trifle bowl.
Layer the following, then repeat with layers again: Cornbread, 1 can of pintos, ½ of sour cream mixture, ½ of bell pepper mixture, 1 can corn, bacon bits, top with cheddar cheese.
Fresh Blueberry Pie
2 – Cups fresh, or frozen blueberries
¾ - cup sugar
½ cup self-rising flour
¾ - stick of butter
1 - Pre-made 9’ pie crust
1 – box of Pillsbury rolled pie crust
1 – egg, beaten
Wash the blueberries and keep them a little wet so the flour will stick to them.
Toss the blueberries with the flour.
Pour the berries into the uncooked pie shell.
Pour the sugar over the blueberries.
Put pats of the butter all over the top of the pie.
Unroll one of the rolled pie crust and cut into ½” inch strips.
Layer the strips in a lattice pattern.
Brush the top of the crust with an egg wash mixture of one beaten egg and water.
Bake at 350 degrees, for approx. 20 minutes, or until crust is golden brown.
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