Southern Cornbread Salad

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Wonderful salad. I used the entire 16 oz bottle of ranch dressing. I bought the ranch dressing with bacon and it was an extra touch to the salad. It was a big hit at our block party. I recommended it to anyone, as it is easy to do and full of flavor.

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I substituted blackeyed peas & black beans for the Kidney beans. This salad tasted better than what I thought it would. Paula I love you. Thank you for these wonderfully delicious recipes.

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I have been making this salad for many years. It is wonderful for those pot luck lunches at the office. Taste wonderful left overnight in the fridge and easy to transport. My old recipe came from some county extension publication and is a little different. I add a 4oz can of chopped green chilies, 1/8 tsp ground cumin, 1/8 tsp dried oregano and a pinch of sage into the cornbread batter. 2 cans (15oz pinto beans drained, 2 cans whole kernal corn, drained, 3 tomatoes chopped , 1 cup chopped green pepper, 1 cup chopped green onions, 10 strips bacon cooked and crumbled, 2 cups shredded cheddar cheese, 16oz Ranch Dressing or 1 cup mayo and 1 cup sour cream mixed with 1 envelope ranch salad dressing mix. Crumble half the corn bread into a 13X9 dish. Layer with half the beans, dressing mix, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full. Cover and refrigerate 2 hrs or overnight. 12 servings

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The recipe the way it was prepared on TV, ranks 5 stars. II put 4 stars because I had to alter this from the porinted recipe to what I saw on TV. On the show Paula used the entire 16 oz bottle of ranch dressing, The printed recipe only calls for 8 ounces. I used the the entire 16 oz bottle and I'm glad I did, because the lower portions would have been much too dry. Instead of homemade cornbread, I substituted a mildly sweet cornbread mix, added the creamstyle corn and also added 1/3 cup of diced fresh jalapenos. The presentation was awesome and tthe mixture of the many flavors just have a cabaret in your mouth. Yummy, Yum Yum! Definitely a keeper recipe.

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Great salad.