CORNBREAD SALAD

Cornbread Salad image

Provided by Marsha Gardner @mrdick1950

Number Of Ingredients 22

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CORNBREAD:
1 tablespoon(s) canola oil
3 cup(s) buttermilk
2 - eggs
2 cup(s) yellow cornmeal
1 teaspoon(s) baking soda
1 teaspoon(s) kosher salt
1/2 cup(s) chopped jalapeno peppers
DRESSING:
1 package(s) ranch style dressing mix
8 ounce(s) sour cream
1 cup(s) mayonnaise
SALAD INGREDIENTS:
1 - recipe cornbread, crumbled
2-16 ounce(s) cans pinto beans, drained
3 cup(s) shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup(s) green bell pepper, chopped
1/2 cup(s) green onions, chopped
1/2 cup(s) chopped green chili peppers
1 1/2 cup(s) cooked bacon pieces
1 can(s) corn, drained

Steps:

Make corn bread and let cool.
Meanwhile, combine ranch dressing mix, sour cream and mayonnaise in a bowl; set aside.
When cool place half of he the cornbread, crumbled, in the bottom of a large serving bowl.
Top with 1 can drained pinto beans. Follow with 1/2 of each of the cheese, tomatoes, bell peppers, green onions , chili peppers, bacon, corn and dressing mixture.
Repeat, ending with the dressing mixture. Cover and chill at least 2 hours before serving.
This is a great dish to take to pot lucks, fellowship dinners or family reunions.