A scrumptious southern buttermilk cornbreadlayered salad with pinto beans, cheddar cheese, tomatoes, bellpeppers, green onions, chile peppers, bacon, corn and a ranch-sourcream dressing. This salad is a huge hit at potlucks and buffetsuppers.
Recipe: Southern CornbreadSalad
1 tablespoon vegetable oil
3 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppersSalad:
1 package ranch style dressing mix
8 ounces (1 cup) sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 (4-ounce) can diced green chile peppers
1 1/2 cups bacon pieces*
1 (15-ounce) can corn, drained
Makes 10 to 12 servings.
*Approximately 2 pounds of bacon, cookedand crumbled
An adapted recipe by Chris Lily.
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