This Cornbread Salad is layered with cornbread, veggies, cheese and bacon. It’s the perfect dish for summer entertaining. Not only does it taste amazing, but it’s beautiful to look at.
I am tired, really tired, but I have good reason to be.
This past weekend was the Wasatch Back Ragnar race that I husband and I participated in again this year. We have done it the last three years now and we love it. If you haven’t ever heard of Ragnar, it’s a relay race where a 12-person team runs a 200-mile relay over two days and one night. Run, Drive, Eat, Sleep, Repeat . . . .that pretty much sums it up. As crazy as it sounds, its a blast. Nothing like sitting in a car with five other sweaty, stinky people who are all running on little or no sleep . . . absolutely a riot! I can’t wait for next year’s race.
Anyway, I do have a great recipe to share today. It is absolutely delicious. I got the recipe from my mom a while back and it quickly became one of my favorite salads. I know it sounds a bit different but that is one of the reasons I love it so much. I had to demo a few summer salads a couple weeks ago at a church activity and this is one of the salads I shared. The ladies went crazy over it and couldn’t stop raving about how good it was. Some of them did tell me they were a little hesitant to try it because they just didn’t think it sounded good, but they absolutely fell in love with it.
I love the flavor of the southwestern style cornbread, combined with the ranch dressing and then you’ve got the crunch of the peppers and bacon, topped with cheese . . . .it is absolutely fabulous. This salad is great for summer BBQs, potlucks or even a simple, light week-night meal. You couldn’t probably even throw some grilled chicken into and it would be fabulous. Oh yeah, one more thing, if the thought of soggy cornbread makes you cringe, you don’t have to worry because the cornbread gets soft, but not by any means soggy.
You will absolutely love this.
- 1 pkg. corn bread/muffin mix
- 1 4- oz can diced green chilies, undrained
- 1/8 tsp. cumin
- 1/8 tsp. oregano
- Pinch of sage
- 1 cup mayonnaise
- 1 cup sour cream
- 1 envelope ranch salad dressing mix
- 2 cans (15 oz) pinto beans, rinsed & drained
- 2 cans (15 oz) corn, drained
- 3 medium tomatoes, shopping cooked and crumbled cooked and crumbled
- 1 cup chopped green pepper
- ½ cup chopped green onions
- 10 strips of bacon, cooked and crumbled
- 2 cups grated cheddar cheese
Prepare cornbread batter according to package directions. Stir in the green chilies, cumin, oregano, and sage. Spread into a greased 8x8 inch pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool.
In a small bowl, combine mayonnaise, sour cream & dressing mix; set aside.
Crumble half of the cornbread into a 9x13 pan. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (pan will be really full). Cover and refrigerate for at least 2 hours.
This would be fun to make in a trifle dish, layering all the ingredients.