CORNBREAD SALAD

Cornbread Salad image

Provided by Jolayne Cooper

Time 1h30m

Number Of Ingredients 22

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CORNBREAD
1 Tbsp vegetable oil
3 c buttermilk
2 eggs
2 c yellow cornmeal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 c jalapeno peppers, chopped
DRESSING/SALAD
1 pkg ranch style dressing mix
8 oz sour cream
1 c mayonnaise
1 recipe of cornbread
2 can(s) 16-oz, pinto beans, drained
3 c cheddar cheese, shredded
3 large tomatoes, chopped
1/2 c green bell peppers, chopped
1/2 c green onions, chopped
1/2 c chopped chile peppers or 1 7-oz can of chopped green chilies
1 1/2 c bacon pieces
1 can(s) 15-oz. corn, drained

Steps:

1. Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned. Cool
2. Combine ranch dressing mix, sour cream and mayonnaise and set aside.
3. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. (A trifle bowl makes for a pretty salad.) Top with 1 can of drained pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat, ending with the dressing mixture. Cover and chill at least 2 hours before serving.