Monday, April 2, 2012

Cornbread Salad

Do you have a recipe that just reminds you of summer? For me it is this cornbread salad.  With the unseasonably warm weather we have had this spring, we have fired up our grill several times in the past couple of months. I have been itching to make this and I finally got around to making this salad this weekend. This salad has been around for as long as I can remember. Everyone has a slightly different way of making it, but it is always delicious. Here is my favorite version.
Cornbread Salad
8  1/2 ounce box of Corn Muffin Mix, plus ingredients to make (1/3 cup milk and 1 egg)
2  (15 ounce) cans Fiesta Corn, drained
1  (15 ounce) can Pinto Beans, rinsed and drained
8  green onions, chopped
1  small red bell pepper, chopped
2  tomatoes, chopped (when I can't get homegrown I use 4 or 5 Roma tomatoes)
2  cups (8 ounces) shredded Cheddar Cheese
10 slices bacon, cooked and crumbled
1 to 1 1/2 cups Ranch Dressing, use your favorite 


Prepare corn muffin mix per package directions in a square baking dish.  Remove from oven and let cool.


In a large bowl mix the corn, beans, green onions, red bell pepper, tomatoes, cheese and bacon. Crumble the cornbread and gently mix into the salad. Coat with the ranch dressing and stir to combine.


Place in serving dish and put in the fridge for 3 to 4 hours for the flavors to blend.  


This salad is also pretty layered in a glass bowl. I mix everything but the cornbread and the dressing. Layer 1/2 of the corn mixture in a pretty bowl, top with 1/2 of the crumbled cornbread. Top with the remaining corn mixture and then the rest of the cornbread. Spread the dressing over the top of the salad.


Enjoy!


Kim


I've linked this recipe to the Weekend Potluck and the Recipe Roundup over at Gooseberry Patch.

5 comments:

  1. i just made this over the weekend and it will now be my go to for potlucks. it is so original and super yummy. the only 2 modifications i made were i used Kraft Fat free Cheddar cheese and i only us 1/4 cup of ranch and this dish was still outstanding!

    ReplyDelete
  2. If i wanted to use pre-baked corn bread, would i just use 4oz?

    ReplyDelete
    Replies
    1. The package of jiffy corn muffin mix makes a 8" dish, so I would use about an equal amount of pre-baked cornbread. Just eyeball it. That's one thing I love about this recipe is you can just tweak it to suit your tastes. Thanks so much for visiting and let us know how it turns out!
      ~Kim

      Delete
    2. I made this for a 4th of July party last night and it was a hit! I did use pre-made cornbread from the bakery and it was awesome! I also used black beans instead of Pinto beans cuz the husband does not like them. Will make again! Thanks for the recipe!

      Delete

Thanks so much for taking the time to give us your feedback!