Cornbread Salad

Just a great change-up salad! Goes great with jambalaya, gumbo, chili beans, pot roast and all by itself!

First, make your favorite cornbread. I prefer from scratch with a less sweet version. Mixes tend to be sweeter and more cake like. Cornbread is an easy quick bread. Try this recipe, here. For a fewer ingredient recipe try this.

Please note: For best results use a straight sided bowl or dish. This allows the dressing to seep down into all the ingredients. This salad doesn’t get soggy and can be served up to two days after preparing. I even freeze the leftovers.

Bake the cornbread (a 8-inch square size) and let cool.

In the meantime, prepare the following: (*See below for a Mexican version on this.)

1 Cup diced green bell pepper
1 Cup diced red bell pepper
1 Cup diced Roma tomato-be sure to remove seeds and pulp (If you use a juicer tomato this salad obviously will not keep as long.)
1 Cup shredded sharp cheddar cheese
1 Cup sliced green onion or diced sweet red onion (Not into onions? Add diced Ortega roasted green chiles and/or diced jalapeño.)
15 Ounce can pinto, pink, or black beans-drained and rinsed
8 Ounces frozen sweet corn thawed
1 Cup crumbled cooked bacon (optional)

Set all aside.

Prepare one envelop of Ranch Dressing per packet directions. It is better if the dressing is not too thick. Usually at room temperature it will thin out  If not, add a tiny bit of milk or salad oil to thin if necessary. Go very slow so the dressing doesn’t end up runny.

Crumble the cooled cornbread. Layer half over the bottom of your bowl or dish. If your cornbread is really fluffy you may need to hold back on the amount. This is an eyeball measurement. Then layer one-half of the set-aside ingredients. Follow this with one-half of the Ranch Dressing. Spread over the ingredients.

Repeat layers. The thin layers are better.

Cover and let set at room temperature for no more than 2 hours until served. Or refrigerate until served even overnight if you like.

*Great variations: Add chopped Romaine lettuce, chopped cucumber sprinkled with a little paprika, Mexican cheeses, diced jalapeño, Mexican variety frozen corn, crumbled cooked chorizo. So many choices and options. Obviously, some choices will not keep or freeze as well.

Enjoy!