Southern Cornbread Salad
Scrumptious Southern buttermilk cornbread is layered with pinto beans, cheddar cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn and a ranch-sour cream dressing. This salad is a huge hit at potlucks and buffet suppers.
1 tablespoon vegetable oil
3 cups buttermilk
2 large 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 (1 cup) sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 (4-ounce) can diced green chile peppers
1 1/2 cups bacon pieces*
1 (15-ounce) can corn, drained
- For Cornbread: Preheat oven to 450°F (230°C). 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 jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
- For Salad: 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.
Makes 10 to 12 servings.
*Approximately 2 pounds of bacon, cooked and crumbled
An adapted recipe by Chris Lily, chef at Big Bob Gibson Bar-B-Q in Decatur, Alabama.