Cornbread Salad

Name: Cornbread Salad
Ingredients: 1 tablespoon vegetable oil; 3 cups buttermilk; 2 eggs; 2 cups yellow cornmeal; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 cup chopped jalapeno peppers; 1 package ranch style dressing mix; 8 ounces sour cream; 1 cup mayonnaise; 1 recipe cornbread; 2 (16-ounce) cans pinto beans, drained; 3 cups shredded cheddar; 3 large tomatoes, chopped; 1/2 cup chopped green bell pepper; 1/2 cup chopped green onions; 1/2 cup chopped chile peppers; 1 1/2 cups bacon pieces; 1 (15-ounce) can corn, drained

20 ingredients

12 steps

Ingredients

1 tablespoon vegetable oil
3 cups buttermilk
2 eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers
1 package ranch style dressing mix
8 ounces sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chile peppers
1 1/2 cups bacon pieces
1 (15-ounce) can corn, drained

Directions

1

Preheat oven to 450 degrees.
2

Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven.
3

In a medium bowl combine buttermilk and eggs, and stir.
4

Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly.
5

Pour batter into hot skillet.
6

Bake for 20 minutes, or until lightly browned.
7

Combine ranch dressing mix, sour cream and mayonnaise and set aside.
8

Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl.
9

Top with 1 can of pinto beans.
10

Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture.
11

Repeat ending with the dressing mixture.
12

Cover and chill at least 2 hours before serving.