Monday, October 15, 2012

My Cornbread Salad...crazy as it's delicious! I have so much fun serving this to friends and family who've never had it. Most don't want to try it and then when they do, they want to eat the whole bowl :)


2 boxes Jiffy cornbread mix, baked according to directions

1 envelope Ranch dressing mix

1 cup sour cream

1 cup Hellmann’s mayo

1 tablespoon Tony Chachere’s Creole Seasoning

2 cans pinto beans, rinsed and drained well

2 cans whole kernel corn, drained well

½ cup each of red bell pepper, green bell pepper, and green onions, chopped

2 cups shredded sharp cheddar cheese

Mix the 2 boxes of cornbread up and bake in a black skillet according to directions on the box.  Remove from the oven and let it cool completely.  Meanwhile, in a medium –size bowl, mix Ranch dressing mix, sour cream, mayo and creole seasoning well.  Using a whisk works well.  Now you are ready to layer!  In a large bowl OR a 13x9x2 pan, crumble half the cornbread and place it on the bottom.  Now place half the corn, beans and veggie mix on top of the cornbread.  Carefully spread half of the dressing mixture over veggies using a butter knife and/or spoon.  Top this with 1 cup of the cheese.   Now, repeat a second layer ending with cheese.  It’s important to let this sit in the fridge for 6 to 8 hours.  Serve with a large spoon and dig deep! J  Enjoy!  Any time I make this, the people who are hesitant to try it always, always end up loving it and ask for the recipe!


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