Carolyn Mclemore's Cornbread Salad

Name: Carolyn Mclemore's Cornbread Salad
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon vegetable oil; 2 large eggs; 3 cups buttermilk; 2 cups yellow cornmeal; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt, finely ground; 1 (4 ounce) can chopped jalapeno peppers; 1 (1 ounce) package ranch dressing mix; 1 (8 ounce) container sour cream; 1 cup mayonnaise; 3 large tomatoes, chopped; 1/2 cup chopped green bell pepper; 1/2 cup chopped scallion; 2 (16 ounce) cans pinto beans, drained and rinsed; 3 cups shredded cheddar cheese; 1 (15 ounce) can corn, drained; 1 lb bacon, cooked until crisp and crumbled

Submitted by Brookelynne26

"From Peace, Love, and Barbecue"

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Ready In:: 2hrs 25mins
Ingredients:: 18
Serves:: 8

ingredients

For the cornbread
1 tablespoon vegetable oil
2 large eggs
3 cups buttermilk
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt, finely ground
1 (4 ounce) can chopped jalapeno peppers
For the salad
1 (1 ounce) package ranch dressing mix
1 (8 ounce) container sour cream
1 cup mayonnaise
3 large tomatoes, chopped
¹⁄₂ cup chopped green bell pepper
¹⁄₂ cup chopped scallion
2 (16 ounce) cans pinto beans, drained and rinsed
3 cups shredded cheddar cheese
1 (15 ounce) can corn, drained
1 lb bacon, cooked until crisp and crumbled

directions

Make the cornbread: Preheat the oven to 450°F Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil; place skillet in oven to heat.
Whisk the eggs and buttermilk together in a large bowl. Add the cornmeal, baking soda, baking powder, salt, and jalapeños while stirring briskly. Pour the batter into the hot skillet. Bake for 15 minutes or until lightly browned. Cool on a rack; crumble into a bowl.
Make the salad: Combine the dressing mix, sour cream, and mayonnaise in a small bowl; set aside. Combine the tomatoes, bell pepper, and scallions in another bowl.
Place half the crumbled cornbread in the bottom of a large serving bowl. Spoon on half the pinto beans; top with half the tomato mixture, half the cheese, half the corn, and half the bacon. Spread on half of the dressing. Repeat the layers, ending with the dressing. Cover with plastic wrap and chill for at least 2 hours before serving.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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