thepioneerwoman
Cornbread Salad
With cubes of jalapeño-cheddar cornbread, bacon, crunchy vegetables, and a smoky dressing, this cornbread salad gets more delicious the deeper you scoop!
👥 10 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●whisk
- ●baking sheet
- ●blender
📝 Preparation Steps
1
For the cornbread salad: Heat the oven to 375˚F.
2
In a large bowl, whisk together the cornbread mix and 1 cup of cheddar cheese. In a medium bowl, whisk together the buttermilk, eggs, melted butter, and jalapeños. Pour the buttermilk mixture into the cornbread mix and whisk until well combined. Spray a 9-inch square baking pan with cooking spray. Pour the cornbread mixture into the prepared pan.
large eggs2
3
Bake until golden brown, 25 to ⏱️ 30 minutes. Allow to cool completely before cutting into 1 1/2-inch cubes.
4
Line a baking sheet with foil. Place the bacon on the prepared baking sheet. Bake until golden and crisp, 15 to ⏱️ 20 minutes, flipping halfway through. Allow to cool completely before crumbling.
5
For the dressing: In a blender, combine the sour cream, mayonnaise, ranch dressing mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if desired. Remove the dressing to an airtight container and refrigerate for ⏱️ 30 minutes to thicken.
6
Drain and rinse the pinto beans. In a small bowl, combine the tomato, bell pepper, and green onion. In a 3 ½-quart trifle dish, add half of the cubed cornbread. Layer in half of the pinto beans, 1 cup of cheddar cheese, half of the bacon, half of the corn, half of the tomato mixture, and ⅔ of the dressing. Repeat the layers one more time, beginning with the cornbread and ending with the remaining dressing.
7
Chill for 2 to ⏱️ 4 hours. Serve cold with more sliced green onion.
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