Years ago, a lady from church brought us a yummy supper to help us after I came home from the hospital. One dish she introduced us to was cornbread salad. It has been a favorite ever since!
Step 1:
Bake a 9×9 pan of cornbread.
Tonight I did something new & added finely chopped jalapeño. It was good. Not something I will do every time I make this dish, but it was a nice twist.
Step 2:
Crumble cornbread.
Step 3:
Add:
1 can beans of your choice, rinsed & drained. Tonight I used pinto beans.
3/4 cup corn.
3/4 cup chopped fresh tomatoes or diced canned tomatoes. If using canned, rinse & drain.
1/2 cup shredded cheddar cheese
onion powder to taste
dry ranch powder to taste
1/2 cup sour cream
1/2 cup mayonnaise
This recipe is really an easy one to play around with to make it just how you like it. If you like it moister, use canned tomatoes & add more mayo or sour cream. Like it dryer, cut back on mayo & sour cream. Don’t like ranch, leave it out.
If doubling recipe for a crowd, use 2 different types of beans. I usually use black beans & either pinto or red beans when I double.
