Sunday, May 12, 2013

Cornbread Salad


There are many versions of this recipe out there on the internet, all including cornbread, beans, cheese, and dressing.  This is my version which uses hominy, jalapenos, cheese, bacon, and my homemade Jalapeno Ranch Sauce. It makes a ton, so it's really a great recipe to take to holidays and get-togethers.  Hope you enjoy it.

CORNBREAD SALAD
3 packages cornbread mix
Two 26-ounce cans Ranch Style Beans (I used one regular and one with jalapenos)
Two 28-ounce cans hominy, drained (or corn)
1/2 C chopped jalapenos
4 Roma tomatoes, chopped
4 green onions, chopped
1 1/2 lbs cooked and crumbled bacon
3 C shredded cheddar cheese
2 recpies Jalapeno Ranch Sauce (recipe to follow)
1/4 C Italian parsley, chopped

Cook the cornbread according to directions.  Mix the tomatoes, green onions, jalapenos, and parsley in a bowl and season with salt and pepper. In a large clear bowl, crumble half of the cornbread.  Then layer one of the cans of beans, half of the tomato mixture, one can of hominy, half of the bacon and half of the cheese.  Then spread on half of the dressing. Repeat, ending with dressing.

JALAPENO RANCH SAUCE
1 C mayo
1/2 C buttermilk
1 C sour cream
1 packet Ranch dip mix
1 T garlic powder
1 T onion powder
1-3 T diced jalapeno slices (from a jar)
1 teaspoon lime juice

**If following my recipe quantities for the salad, double this recipe.  If halving it, just make it as is**
Mix all of the ingredients together in a blender or food processor.  Enjoy with tacos, enchiladas, quesadillas. Use it anywhere you want!

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