I mentioned last week that one of my favorite dishes to take to a potluck or cookout is “Cornbread Salad.” It’s a bit of a stretch, calling this dish a salad, but it does have some fresh veggies in it.
And it has dressing.
And bacon. Mmmm, we love bacon.
I’m not sure where I got this recipe (was it Taste of Home, Mom?) but it’s always a winner. It can easily be modified if you have eaters of a pickier nature. I also like that it can be assembled a day or two in advance and stored in the fridge until ready to serve.
1 (16 oz) pkg cornbread mix
1 (1 oz) pkg ranch dressing seasoning (I’ve also just used my own seasonings–garlic, onion powder, lime zest, and salt)
1 1/2 c. sour cream
1 c. mayonnaise
2 (15 oz) cans pinto beans, drained (I’ve also used chili beans)
2 tomatoes, chopped
1 c. chopped bell pepper
1 c. chopped green onion
2 c. shredded cheddar cheese
2 (11 oz) cans whole kernel corn, drained
5-7 slices bacon, cooked and crumbled
Prepare cornbread according to package directions. Cool and set aside. Whisk together ranch seasoning, sour cream, and mayonnaise; set aside.
Crumble half of the cornbread in the bottom of a large serving dish. (I usually use a 13 x 9″ pyrex dish.) Top with half the beans. Layer beans with half the tomatoes, bell pepper, and green onions. Sprinkle with half the cheese, corn, and bacon. Spread half the dressing over the top. Repeat layers; cover and chill.