This is a modified version of Big Bob Gibson’s Cornbread Salad from the book. I have made other variations of cornbread salad as well.
Cornbread:
1 package of Mexican Style Cornbread
Small can of Mexican (or fiesta) corn
1 package (1 ounce) ranch style salad dressing mix
1 container (8 ounces) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
½ cup chopped green bell pepper
½ cup chopped green onion or chives
1 can (16 ounces) pinto beans drained and rinsed
1 can (16 ounces) black beans drained and rinsed
3 cups shredded cheddar cheese
1 can (15 ounces) Mexican style or fiesta corn drained
1 pound bacon, cooked until crisp and crumbled
Red Pepper Flakes to taste
optional garnish: tomato wedges, shredded cheese, chopped green onions, and bacon
Make the cornbread, cool and crumble.
Combine the dressing mix, sour cream, and mayonnaise, and red pepper flakes in a small bowl and set aside. Combine the tomatoes, bell pepper, and scallions in another bowl.
Place half of the crumbled cornbread in the bottom of a large serving bowl. mix the two beans. Spoon on half of the beans, then top with half or the tomato mixture, half of the cheese, half of the corn, and half of the bacon. Spread on half of the dressing. Repeat the layers, ending with the dressing. As an option, you could cook a little extra bacon and sprinkle shredded cheese, bacon, and chopped green onions in the center of tomato wedges as I have shown in the photo. Cover with plastic wrap and chill for at least 2 hours before serving.
I made up too much corn bread and put too much on the bottom layer so it through off the layers a bit. I cut the cornbread to just 1 package, so this should take care of this issue.
The picture is a little blurry, but I'll post any ways.
Thanks,
Weldon
Cornbread Salad
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Cornbread Salad
Weldon
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