Description
Pioneer Woman Cornbread Salad delivers a Southern symphony of flavors and textures. Ranch dressing, crispy bacon, and crumbled cornbread create a hearty dish that brings comfort and excitement to any gathering.
Ingredients
Scale
Protein and Meat:
- 12 ounces (340 grams) thick-cut bacon
- 2 chipotle peppers in adobo, seeded
Main Ingredients:
- 2 cans (15 ounces or 425 grams each) pinto beans
- 1 package (11.5 ounces or 326 grams) cornbread mix
- 3 cups shredded sharp cheddar cheese
- 1 ½ cups sour cream
- 1 ½ cups thawed frozen corn
Vegetables and Seasonings:
- 3 plum tomatoes, diced
- 1 orange bell pepper, diced
- 5 green onions, thinly sliced
- ¼ cup chopped pickled jalapenos
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- 1 packet (1 ounce or 28 grams) ranch dressing mix
- ¾ cup mayonnaise
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup melted unsalted butter
- Nonstick cooking spray
Instructions
- Craft cornbread by blending cornbread mix with 1 cup (240 grams) of shredded cheese in a spacious mixing vessel. Whisk buttermilk, eggs, melted butter, and diced jalapeños in a separate container until thoroughly integrated.
- Merge wet and dry mixtures gently, avoiding overmixing. Transfer batter into a 9-inch (23-centimeter) square baking pan coated with nonstick cooking spray, ensuring even distribution.
- Position pan in a preheated oven at 375°F (190°C) and bake for 25-30 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean. Allow cornbread to cool completely before cubing.
- Arrange bacon slices on a foil-lined baking sheet, cooking in the oven until crisp and golden, approximately 15-20 minutes. Once cooled, crumble into bite-sized fragments.
- Prepare zesty dressing by combining sour cream, mayonnaise, ranch seasoning mix, chipotle peppers, lime zest, fresh lime juice, and ground cumin in a blender. Pulse until smooth and creamy.
- Refrigerate dressing for minimum 30 minutes to allow flavors to meld and intensify.
- Drain and rinse pinto beans thoroughly. Dice tomatoes, bell peppers, and slice green onions into uniform pieces.
- Construct salad in layers within a transparent trifle dish or large clear serving bowl. Begin with half the cornbread cubes, followed by pinto beans, shredded cheese, crumbled bacon, thawed corn kernels, and diced vegetable mixture.
- Drizzle initial layer generously with prepared dressing. Repeat layering process with remaining ingredients, ensuring even distribution.
- Cover and chill salad for 2-4 hours, allowing flavors to harmonize. Before serving, garnish with additional sliced green onions for fresh, vibrant presentation.
Notes
- Elevate your cornbread’s texture by ensuring it’s completely cooled before cubing, preventing unwanted crumbling during preparation.
- Enhance flavor complexity by making dressing in advance, allowing ingredients to mingle and intensify while chilling in the refrigerator.
- Create visual appeal using a clear glass bowl, showcasing the vibrant layers and enticing color variations of your salad.
- Personalize your dish by experimenting with cheese varieties like pepper jack or sharp cheddar, adding unique taste dimensions.
- Maximize flavor potential by bringing the salad to room temperature before serving, which helps release hidden taste nuances.
- Boost freshness with last-minute toppings like diced avocado or jalapeños, introducing bright, crisp elements to the final presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 663 kcal
- Sugar: 5 g
- Sodium: 1073 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 135 mg