From the Recipe Box: Smash Cake and Cornbread Salad

Two dishes from the CoE Potluck Lunch on March 21 were such a hit that we got multiple requests for their recipes. It turns out that they were both made by AE's Vickie Brian. Here are the recipes she used.

Cornbread SaladCornbread Salad

1 8.5 oz box of Jiffy corn muffin mix
2 cups wole kernel corn (drained well)
4 green onions chopped fine
1 tomato chopped fine
1 bottle bacon bits
1 bottle ranch dressing

Cook cornbread muffins according to direction. Crumble three muffins on bottom of dish. Layer half of the above ingredients in order listed. When finished start over. Place in refrigerator and let sit overnight.

NOTE: Some variations of the recipe call for the ingredients to be mixed, some do not. Both ways work.

 

Smash Cake

Mix together with a pastry blender or two knives:

1 box of yellow cake mix (butter flavor)
1 egg
1 stick butter or margarine softened (I use butter)
Pat into the bottom of a 9x13 glass dish

Cream together with a hand mixer or blender:

1 box (16 oz) of confectionary sugar
1 - 8 oz bar of cream cheese softened
2 eggs

Fold in 1 cup of each of the following 2 items (I mix and match depending on the flavor I want). Or you could do 2 cups of just one. The one I made for the pot luck was peanut butter and chocolate chips:

- pecans
- chocolate chips
- peanut butter chips
- Heath toffee 
- white chocolate chips
- coconut

For example if you want to make a cake that tastes like the mounds candy bar:

1 cup of chocolate chips
1 cup of coconut
1 tsp of coconut flavoring

Pour the batter on top of the cake mix crust and bake at 350 degrees for 40-45 minutes

Let cool before serving.