Cornbread salad

Indulge in the savory goodness of homemade cornbread croutons mixed with crisp lettuce, juicy tomatoes, and zesty dressing in this delectable salad.

Ingredients:

• 1 tablespoon vegetable oil
• 3 cups buttermilk
• 2 eggs
• 2 cups yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped jalapeno peppers
• 1 package ranch style dressing mix
• 230g sour cream
• 1 cup mayonnaise
• 1 recipe cornbread
• 2 (16-ounce) cans pinto beans, drained
• 3 cups shredded cheddar
• 3 large tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped green onions
• 1/2 cup chopped chile peppers
• 1 1/2 cups bacon pieces
• 1 (15-ounce) can corn, drained

Instructions:

1. To make the Cornbread: Start by preheating your oven to 230 °C. Take a 10-inch cast iron skillet, coat the bottom and sides with vegetable oil, and then place it in the preheated oven. In a medium-sized bowl, mix together buttermilk and eggs until well combined. Gradually add cornmeal, baking soda, baking powder, salt, and jalapeno peppers while stirring continuously. Once the batter is ready, pour it into the hot skillet. Bake for about 20 minutes or until the top is slightly golden brown.For the Salad Dressing: In a bowl, combine ranch dressing mix, sour cream, and mayonnaise, and keep it aside. Take a large serving bowl and layer half of the crumbled cornbread at the bottom. Next, add a can of pinto beans on top of the cornbread. Follow this with half of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and the prepared dressing mixture. Repeat the layers, finishing with the dressing on top. Cover the bowl and refrigerate for at least 2 hours before serving.

Summary:

• Calories: 7433 kcal
• Fat: 453 g
• Protein: 249 g
• Carbs: 615 g
• Potassium: 7414 mg
• Magnesium: 784 mg