Cornbread Salad

Recipe Ingredients

		Cornbread
1 tablespoon	15ml	Vegetable oil
3 cups	711ml	Buttermilk
2		Eggs
2 cups	125g / 4.4oz	Yellow cornmeal
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
1/2 cup	73g / 2.6oz	Chopped jalapeño peppers
		Dressing
1		Ranch style dressing mix
8 oz	227g	Sour cream
1 cup	237ml	Mayonnaise
		Salad
1		Cornbread
2		Pinto beans - (16 oz ea) - drained
3 cups	711ml	Shredded cheddar
3 cups	187g / 6.6oz	Tomatoes - chopped (large)
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped chile peppers
1 1/2 cups	355ml	Bacon pieces
1		Corn - (15 oz) - drained

Recipe Instructions

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, backing soda, baking powder, salt, and jalapeño peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.

For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside.

Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of 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.

This recipe yields 10 to 12 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9699) - from the TV FOOD - NETWORK

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