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Cornbread Salad

MyCookbook Recipe Database
MyCookbook Member: tropicared
Recipe Category: Salad
Recipe Preparation Level: moderate
    cornbread:
    1 tbs vegetable oil
    3 cups buttermilk
    2 eggs
    2 cups yellow cornmeal
    1 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    1/2 cup chopped jalapeno peppers

    preheat oven to 450 degrees. Coat bottom and sides of a 10 inch skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.

    Dressing:
    1 package ranch style dressing mix
    8 ounces sour cream
    1 cup mayonnaise
    1 recipe of cornbread completed
    2 16 ounce cans of pinto beans drained
    3 cups shredded cheddar
    3 large tomatoes, chopped
    1/2 cup chopped green bell pepper
    1/2 cup chopped green onions
    1/2 cup chopped chile peppers
    1 1/2 cups bacon pieces
    1 15 ounce can corn, drained

    Combine ranch dressing mix, sour cream and mayo and set aside. Plae 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bellpeppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.
    Yield: 10 to 12 servings
    Prep time: 30 minutes


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