After sitting in the rain watching the Dawgs lose, we needed a little comfort food.
Smoked ribs, spice rubbed chicken breasts, sausage, pulled pork complete with fluffy Merita white bread, potato salad, green beans and cornbread salad. Comfort food found.
Mr. News Readin' and I both went back for seconds of the cornbread salad and I even scored the recipe from our host's wife.
Here it is:
* 1 recipe of cornbread
* 1 envelope ranch dressing mix
* 1 cup (8 oz) sour cream
* 1 cup mayonnaise
* 2 cans (16 oz each) pinto beans
* 2 cups shredded cheddar cheese
* 10 slices bacon, fried very crispy, and crumbled
* 2 cans whole kernel corn, drained
* 1/2 cup each of chopped red bell pepper, green bell pepper, green onions and
several chopped tomatoes
Make up the cornbread, cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes, bell peppers and onions. Toss gently.
Crumble 1/2 of the cornbread into a large bowl.
Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture.
Cover and chill for at least 3 hours.
When ready to serve, stir the all the ingredients together.*
*She did not serve it all mixed together and left it all in layers.
She had me at cornbread.
This recipe could be easily augmented with taco seasoning instead of ranch dressing for a TexMex dip with the addition of black beans and some cilantro.
We are hosting our game night group in January and this will most definitely be on the menu!