Tuesday, August 14, 2012

Cornbread Salad

I know this might sound a little odd.  Cornbread and salad.  Weird as it may sound, it is one of my most favorite summertime dishes.  There is nothing like it for a potluck, barbeque, or a cold salad to have for lunch by the pool.  Been there, done that!

Cornbread Salad
1 package (8-1/2 oz) cornbread/muffin mix
1 can (4 oz) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz each) pinto beans, rinsed and drained
2 cans (15-1/4 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz) shredded cheddar cheese

Prepare cornbread batter according to package directions. Stir in the chilies, cumin, oregano, and sage.  Spread in a greased 8 inch square baking pan.  Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool.  In a small bowl, combine mayonnaise, sour cream, and dressing mix.  Set aside.  Crumble half of the cornbread into a 13 X 9 inch pan.  Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese.   Repeat layers.  Dish will be very full.  Cover and refrigerate for 2 hours. 

My tip for this recipe is to make it for a crowd or a potluck.  It makes a lot.  It also holds up well and stays tasting good for several days.  It is a recipe that is not hard, but a little bit time consuming with all of the chopping, making the cornbread, and frying the bacon.  The end result is so well worth it though.  Enjoy!

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